Stewed Sanhuang chicken soup (casserole) recipe-Chinese Food-best chinese food recipes-cooking food

Stewed Sanhuang chicken soup (casserole)

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The name of three yellow chickens was given by Zhu Yuanzhang. It ranks first in the authoritative ancient book of the Ministry of agriculture of the people's Republic of China poultry records. The chicken belongs to the natural breeding of farmers. Its meat is tender, delicious and nutritious. It enjoys a high reputation at home and abroad. It has the advantages of small size, three yellow appearance (feather yellow, claw yellow, beak yellow), strong survival ability, high egg production, fresh and tender meat, etc. -

Cooking ingredients

Sanhuang chicken:one

quail eggs:moderate amount

longan:moderate amount

chestnut:moderate amount

date:3

Angelica:moderate amount

Party member:moderate amount

wolfberry:moderate amount

salt:moderate amount

Cooking Steps

Step1:Sanhuang chicken is washed to remove internal organs, cut into large pieces of water and boil to remove fishiness. You can put some cooking wine.

Step2:Prepare ingredients. Red dates, ginger slices, wolfberry, angelica and dangshen.

Step3:Fresh osmanthus and quail eggs.

Step4:Put the chicken water into the casserole after the smell is removed. Pour in enough water. Put the ingredients. Medium heat cooking One point five Do not add too little water. Quail eggs and osmanthus. Put chestnut in half an hour before cooking. Add some salt.