[Hunan] red ginseng, medlar and chicken soup-You Are Foodie

By Eric
36

[Hunan] red ginseng, medlar and chicken soup

Chicken is essential for Chinese New Year. As the saying goes, there is no feast without chicken. This sentence is true. Since I can remember, it is necessary to stew a pot of chicken soup every year. After simmering for several hours, the whole room was filled with the unique smell of chicken soup. The greedy smell lingered in the nose, making people swallow. Today's native chicken soup is mixed with Chinese wolfberry and red ginseng. Chinese wolfberry has the effects of Tonifying the kidney and essence, nourishing the liver and eyesight, tonifying the blood and calming the nerves, generating fluid and quenching thirst, moistening the lungs and relieving cough; Red ginseng, which is often drunk, has the function of tonifying vital energy, regulating Central Qi, generating body fluid and calming the mind. Native chicken itself has the advantages of delicious, tender meat, rich nutrition, etc., and does not contain hormones. It not only makes the soup mellow and delicious, but also easier to absorb and digest, which is very conducive to relieving pressure and nourishing the body.

Main Ingredients

Auxiliary Ingredients

1. Blanch the washed chicken in the boiling water pot. This process is called "flying water". It can not only remove blood and water, but also remove part of fat, avoid being too greasy, and make the finished soup clear, not turbid, fresh and odorless.2. The longer the soup is cooked, the better. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, and the nutrition will be destroyed. Generally, chicken soup can last for about 2-3 hours.

Step 1 . Soak the chopped chicken in clear water for 1 hour, and change the water once in the middle.

Step 2 . In addition, prepare green onions, ginger slices, chopped chicken oil, red ginseng and medlar.

Step 3 . Boil water in the pot, add scallions and ginger, and add chicken pieces to blanch water.

Step 4 . Put the chicken oil into the iron pot and stir it out.

Step 5 . Pour the blanched muscle block into it and stir fry it over medium heat.

Step 6 . Stir fry until the water dries up, then add the scallion and ginger slices.

Step 7 . Add cooking wine and stir fry over medium heat.

Step 8 . Put enough water into it and turn it to a big fire to boil.

Step 9 . After the water boils, transfer it to the soup pot, add red ginseng, bring it to a boil over high heat, and then turn to low heat to stew for 2 hours.

Step 10 . Finally, put salt in the remaining half an hour, and put medlar 5 minutes before coming out of the pot.

Step 11 . Plate.

Step 12 . You can put a little coriander or shallots.

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