Saffron abalone chicken soup-You Are Foodie

By Blanche
50

Saffron abalone chicken soup

Saffron is the main seasoning in Arabian and Indian cooking, and is also the basic ingredient of thick fish soup and Spanish paella. Saffron should not be used too much. When cooking with butter or oil, the temperature should not be too high. Immersing saffron in hot liquid (the liquid required in the recipe can be used) for about 15 minutes can make the color of saffron more symmetrical. Saffron is also used to color poultry, seafood and fish.Spanish paella is fragrant and delicious, saffron is the basic raw material; Saffron in baked rice, not only the role of spices, but also can calm the mind; Saffron tea can nourish blood, detoxify and beautify skin, especially suitable for women.

Main Ingredients

saffron appropriate amount
chicken half
Abalone A moderate amount of

Auxiliary Ingredients

Red jujube A moderate amount of

Step 1 . Half of the chicken, peeled, washed and quickly blanched, put into the casserole and boiled with water.

Step 2 . Boil and put in the washed abalone shell. Abalone shell can clear the liver and eyes. Don't throw it away.

Step 3 . Cook over medium heat for half an hour, then add abalone.

Step 4 . Add red dates and continue to cook for half an hour.

Step 5 . Finally, put the saffron in the pot for 15 minutes.

Step 6 . Add salt to the pan. The golden soup is super delicious.

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