Stewed chicken soup with Indian coconut and wormwood
It is rare to have a holiday at home. The most suitable thing is to relax. The best respect for a holiday is to lie in bed all day. But I found that I hadn't made soup to reward myself for a long time. I thought I would get up early and get up late every day. I couldn't do it without some soup. Today, let's have a stewed chicken soup with coconut, insect and grass flowers.EN ~ ~ the soup is clear, the red dates are soft and rotten, the nutrients of Cordyceps flower are all seeping out, and the original white coconut meat is also stained with yellow orange by Cordyceps flower soup... Take a sip. It's really sweet. I thought Cordyceps flowers would steal coconut flavor. But, no, it's really sweeter than original coconut stew outside.It is suggested to use Indian coconut emperor instead of Hainan coconut to make the soup more sweetChicken and black chicken can be used instead of chicken legs. The taste of pig bones is not as fragrant as that of chicken
Step 1 . List of materials. Coconut king, medlar, red jujube, Cordyceps flower, and ginger that hasn't been photographed. First wash the materials in the figure and drain the water for standby.
Step 2 . Carefully selected two fresh chicken legs cut into small pieces, and then leave two chicken legs.
Step 3 . Fill the pot with water, add the washed chicken pieces, add two pieces of ginger, a spoonful of cooking wine, blanch water, and then boil for another 2 minutes after the blood foam floats.
Step 4 . Wash the boiled chicken legs with flowing water. I like clean soup, so I will scrub every incision with blood foam with my fingers.
Step 5 . Wash the stew cup, put two pieces of coconut King bedding, stack chicken and drumsticks, fill the gap and pavement with coconut king, and then put the washed red dates, medlar and Cordyceps flowers on the coconut king, add water to nine minutes full, and if you like, pour the water soaked in Cordyceps flowers into the stew cup.
Step 6 . Cover the stew cup cover, soften the two layers of kitchen paper with a little water, lay it outside the stew cup cover, and then wet the kitchen paper with water until the paper towel is close to the outside of the stew cup, so as to reduce the evaporation of water in the stew cup during the stew process. Then put the stew cup in a large soup pot and add water to one third of the stew cup. Don't use too little water in the big soup pot, because the water evaporates too much after stewing for 3 hours, and too little water will paste the pot. Boil over high heat and simmer over low heat for 3 hours.
Step 7 . Deng Deng Deng, three hours are over. Look at the finished product.
Step 8 . Once you open the lid, it tastes more delicious than when you stew it. I really want to start it.
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