Stewed Chicken Soup

Stewed Chicken Soup

1. Prepare 1/4 local chicken, 2 shiitake mushrooms, 2 black garlic, 1 ginger, 1 dried yam, and 10 goji berries

2. Cut the local chicken into pieces, cut the chicken leg with 2 knives

3. Peel the whole single head garlic, wash it in boiling water or boil it.

4. Soak shiitake mushrooms, red dates and dried yam

5. Put the local chicken into the stewing pot, add black garlic, shiitake mushrooms, red dates, yam, ginger slices, and wolfberry in turn

6. Then add purified water, a few drops of cooking wine, and some salt.

7. 8 minutes full, cover the steaming pot and steam for 2 hours.

8. After the stew, the fat will condense in the noodle soup, just skim it off.

Tips:

How to make black garlic at home:
1. Choose complete, fresh, plump, pest-free, unpeeled, and mildew-free garlic, and wash it.
2. Soak the garlic for half an hour in advance, remove and dry.
3. Put the garlic in the pot, put the dried garlic in the rice cooker, keep the pot dry, and put up to a dozen garlics each time.
4. Cut the paper shell that can absorb water into several pieces and place them on the periphery of the pot. If there is water in the fermentation process, the paper shell will be sucked up, and the paper shell can be released when it needs water.
5. Put the lid on the pot and put it in a warm state for about 15 days. This black garlic is finished. Cut the garlic horizontally. If it is a layer of color, it is considered a success.