Stewed chicken with spring bamboo shoots

Nourish liver qi and Yang Qi. This is the first fresh soup for tonic in spring. "Born in spring, long in summer, harvested in autumn and stored in winter", the body's recuperation should also be consistent with nature. Spring is a kind of wood, which can promote the liver. The liver is the main detoxification and metabolism organ of the human body. If you can take good care of it in spring, you can improve the body's resistance and enhance immunity. Therefore, it is said that "it is appropriate to nourish the liver in spring". Among the five birds, the chicken should be in the liver. Drinking chicken soup can nourish the liver blood, which is the best way to nourish the liver. The spring bamboo shoots are irradiated by the spring sun. They taste smooth, tender and refreshing. They are beneficial to the orifices, the pulse, the phlegm, the swelling and the Yang Qi. The choice of materials - chicken, pheasant is the best, but pheasant is rare; So the native chicken naturally becomes the first choice. The native chicken with long growth period is the best, and the price is naturally more expensive. Bamboo shoots, of course, are spring bamboo shoots. Winter bamboo shoots mainly nourish yin and have no effect of generating Yang Qi. Taste - simmer slowly, balance the chill of bamboo shoots with ginger, jujube or medlar, and simmer until the fresh flavor of bamboo shoots and native chicken is fully released. The chicken is delicious and soft, the spring bamboo shoots are fresh, tender and crisp, the soup is clear and oily, and the mouth is fresh and sweet. Whether delicious or nutritious, this local chicken stewed with bamboo shoots is really extraordinary——

Main Ingredients

• Fresh chicken Half

Auxiliary Ingredients

• Jujube 10
• Fresh bamboo shoots 3

1. This is a fresh soup. It is the most basic seasoning and can best reflect its delicious taste. The soup tastes clear and fresh. For those who have a heavy mouth, add soy sauce, vinegar, chili sauce, pepper, coriander and scallion... Just wait until you put them in your bowl. Don't "spoil" a whole pot of good soup. That's what my husband said.2. Bamboo shoots contain oxalic acid, which will affect the absorption of calcium by the human body. Blanching with light salt water, cooling and slightly soaking can not only remove most of the oxalic acid, but also remove the astringency of bamboo shoots. Therefore, blanching cannot be omitted from the perspective of nutrition or taste.3. After boiling, simmer slowly over a low fire to fully simmer the delicious taste of spring bamboo shoots and native chicken. Be patient. If the local chicken is really free range and has a long growth period, it needs to simmer slowly for a long time to simmer thoroughly and rotten; If the chicken loses its bone after simmering for less than half an hour, it is not a good native chicken.4. Jujube can reduce the loss of nutrition; You can also add medlar, etc. Bamboo shoots are cool. Jujube, medlar and ginger can neutralize the cold.5. Do not use too much seasoning, and do not use anise, cinnamon and other spices; Chicken essence, monosodium glutamate and other flavoring agents should be avoided; You don't even need cooking wine. What you eat is original and fresh.6. Add enough water at a time. Try to avoid adding water in the middle, otherwise the taste will be greatly reduced.7. Although the spring bamboo shoots are good, do not eat more than one per person per day; Those with spleen stomach deficiency and cold should eat with caution; Do not eat with seafood, especially those with allergic constitution.