Stewed Chicken Soup

Name: Stewed Chicken Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Native chicken; 1 piece ginger; 3 segments Green onions; 1 piece Tsaoko; 2 pieces parsley; 5g salt

by salila

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

4

It is the first time to chop a chicken so far, with hammers, scissors, axes and knives all together, and finally got a chicken. I usually watched the neatness of the chicken shop owner's chopping chicken. I thought it was not difficult. I realized that this job requires not only arm strength but also tricks. One cut didn't cut it, another cut, and another cut, another cut, the chicken bone dregs fell to the ground. . . sweat. . . Today’s practice is to use the simplest clear stew, which retains the original flavor of the chicken, and the soup is delicious and delicious.

Ingredients

1 Native Chicken
1 piece Ginger
3 segments Green Onions
1 piece Tsaoko
2 pieces Parsley
5g Salt

Stewed Chicken Soup

1. Wash the local chicken.

2. Chop into pieces and blanch.

3. Without oil in the pan, put the blanched chicken pieces directly into the pan and stir fry. Stir-fry the water and enlarge the onion, ginger, grass fruit and white wine.

4. Add an appropriate amount of water and bring to a boil.

5. Pour the chicken and soup into the soup pot.

6. The fire is boiled, and the fire is reduced for an hour. Add salt for the last fifteen minutes.

7. Put the coriander section before serving.

Tips:
1. Some people do not blanch the stewed chicken. I like to blanch it so that the soup will be clearer.
2. Add salt 15 minutes before cooking to preserve the umami taste of the chicken soup to the greatest extent. It is not recommended to add salt in advance.