Wu Yuan Pot Chicken
1.
Chop the native chicken into pieces;
2.
Soak the lotus seeds in advance, wash the jujube, longan meat, gorgon, and wolfberry fruit for later use;
3.
Cut ginger into slices;
4.
Put the chicken pieces in a pot of boiling water (outside the amount) and blanch for about 1 minute;
5.
After removing it, rinse it off with hot water that does not burn your hands;
6.
Add clean water to the clay pot (I use a cast iron pot), and when the water boils, add the chicken nuggets;
7.
Add ginger, lotus seeds and gorgon,
8.
After boiling on medium heat, change to low heat for about 20 minutes;
9.
Add jujube and longan, continue to simmer for about 20 minutes, until the chicken is cooked through;
10.
Add salt to taste;
11.
Add a little rock sugar to enhance the flavor;
12.
Finally, add the medlar and boil.
Tips:
The soup is actually very simple. Choose the ingredients and cook slowly. It only requires a little patience and effort.
What you need to pay attention to is only the order and timing of adding ingredients. For example, lotus seeds and gorgon need a long time to cook thoroughly and rot, so add them earlier; jujubes and longans will lose nutrients if they are cooked for a long time, so add them later; wolfberry is the best It's easy to cook, and it will break once it's cooked for a long time, so let's do it last.
If you don't like it too sweet, you can skip rock sugar. In fact, jujube, longan and wolfberry all have a sweet taste, and they are already very sweet without sugar.
Don't worry about lotus seeds, they won't be bitter.
