Chinese Food
Nourishing kidney, nourishing liver, removing dampness and strengthening bone Korean Shenji Decoction
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It's sultry and rainy in South Korea these days. Every year when it comes to this time, the Shenji soup shop in South Korea is very hot. Famous shops are so hot that they wait in line outside. The main reason why South Korea wants to eat ginseng chicken soup in summer is to treat heat with heat;. In summer, the body will sweat a lot. This will lose a lot of vitality. At the same time, the body will sweat because of external heat, which will increase the cold in the body. So eating Shenji soup can supplement the vitality and force out the cold in the body. Especially in the dog days, it is more effective. At the same time, this ginseng chicken soup was also a tonic that ordinary people could eat in ancient times. So it is now known as the national tonic soup ^ ^ wechat-youho88
Cooking ingredients
Cooking Steps
Step1:First of all, there should be sticky rice. I bought sticky rice that is good for pesticide free.
Step2:Take some sticky rice and soak it in water for 30 minutes. Then control the water for standby.
Step3:There are also mung beans. I bought these mung beans from Korean farmers. There is a saying in South Korea that they are the best. So Korean people support domestic products. Moreover, domestic crops are much more expensive than imported ones. Long story short continue^
Step4:Because the mungbean is generally not willing to be rotten when cooking porridge. But if it is cooked for a long time, the mungbean will be rotten, and the chicken will be even worse. Not only the appearance is not good, but also the eating is not good. So mung bean must be soaked for half a day in advance. But the fastest way for those who don't have patience is to cook mung bean water. Generally, it's easy to get mushy when they boil mung bean twice in water and then cook porridge with mung bean. In this way, you can not only drink mung bean water, but also stew chicken with the rest mung bean. Kill two birds with one stone^
Step5:Then we are going to deal with the chickens. First of all, this chicken can't use old chicken and too big chicken. Because this kind of chicken doesn't make firewood tender. So it's best to choose baby chicken and baby chicken. I'll cover the chicken in boiling hot water first. It's just a personal preference. I think it will boil the dirty things. This step can be omitted.
Step6:After the chicken is fished out, the greasiest part of the chicken should be disposed of, that is, two pieces of fat beside the bottom of the chicken. Of course, the bottom of the chicken has to be cut. And the two tips of a chicken's wings can be cut off.
Step7:This is the fattest place on both sides of the bottom of the chicken. Be sure to deal with it.
Step8:This is a chicken butt. Here's a close-u
Step9:After handling the chicken, we can put the prepared sticky rice and green beans into the chicken's stomach. Because I like chicken porridge, I put more rice. In fact, the restaurant's way is to stuff sticky rice, green beans, chestnut and garlic into the chicken's stomach, then tie the chicken and cook it. I think both the inside and the outside are the same, so I don't have to worry about it. Just delicious.
Step10:After rice is stuffed, fix the chicken with bamboo or toothpick. Turn it over and buckle it in the pan.
Step11:Peel the garlic. One garlic is enough. I put both ends because I can't find garlic after cooking for a long time. Because I boiled the garlic. Conge
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Cooking tips:Pay attention to the fact that the skin of Acanthopanax senticosus is put in the material bag instead of Acanthopanax senticosus. The reason why Acanthopanax senticosus is not needed is that it can strengthen the spleen. The skin of Acanthopanax senticosus is dehumidified. The reason why we don't use it is that it's non-toxic and good for the liver and kidney. But it's a little toxic. It can strengthen the heart and diuresis. If the decoction is wrong, it's harmful to the body. There are skills in making delicious dishes.
