Chicken soup with Pennisetum-You Are Foodie

By Carey
13

Chicken soup with Pennisetum

The grass chicken soup tastes delicious and nutritious. The meat of the flat pointed bamboo shoots is crisp, tender and delicious. The flat tip absorbs some oil and eliminates the greasy feeling of chicken soup. Try it with friends you like.

Main Ingredients

Ginger slices appropriate amount
Scallion shreds appropriate amount
Soak black fungus appropriate amount
Carrot 1
Flat tip A moderate amount of
Grass chicken Half of it

Auxiliary Ingredients

Yellow Wine appropriate amount
salt A moderate amount of

1. Blanch the chicken cubes in cold water. Rinse them with hot water after picking them up.2. The chicken soup tastes delicious without any flavoring.3. The flat tip is salty, so it should be repeatedly scrubbed and soaked to remove salt.4. It is best to add enough water to the stew at one time.

Step 1 . Cut half of the chicken into small pieces and clean it.

Step 2 . Blanch the water in cold water, clean it after picking it up, and drain the water.

Step 3 . Tear the flat tip into strips, wash it with cold water, rub it repeatedly, wash away the salt, and soak it in clean water.

Step 4 . Put the chicken nuggets into the stew, add an appropriate amount of water to cover the chicken nuggets, and add rice wine and ginger slices.

Step 5 . Cover the pot, bring it to a boil over high heat, and then stew it over low heat until the chicken is crisp and rotten.

Step 6 . Prepare the side dishes. Cut the carrots into small pieces, tear the black fungus into small pieces, and pinch the water from the flat tip.

Step 7 . Put the side dishes into the pot, season with salt, bring to a boil over high heat, turn to medium heat, and stew until the carrots are soft and rotten.

Step 8 . Before turning off the fire, sprinkle chopped shallots.

Step 9 . Finished product drawing.

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