Chinese Food
Stewed chicken with cuttlefish
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My favorite soup when I was a child. The kids in the mountain didn't eat any seafood. The salty sea and the yellow oily meat of the local chicken make it very convenient. It's much better than the taste outside. Because I eat it myself, I'm willing to use materials. So it tastes better.
Cooking ingredients
Cooking Steps
Step1:Soak the cuttlefish in cold water one day in advance. Change the water in the middl
Step2:Wash the soaked cuttlefish. Remove the bone and slice it
Step3:Cut the chicken into pieces and wash it, then put cold water into the pot. Put the ginger in the pot. Boil and foam until the soup is clear. Then put the cuttlefish in the pot. After the water is boiled, simmer for about 15 minutes with a small cover for three to four hours.
Step4:Finish. Season with salt before eating.
Cooking tips:1. It's not recommended to throw away the chicken oil. Cuttlefish eat more oil. A little more oil makes the soup more mellow and fragrant. 2. The dried cuttlefish can be changed into squid. The taste is similar. The seafood has a little salty taste. Pay attention to taste when adding salt for seasoning. 3. It's suggested to use the older hen for stewing. The local chicken may need to be stewed for a longer time. This time, I spent four hours. I don't like to use the pressure cooker very much. If you want to use the pressure cooker faster, you can use it. If the chicken is tighter or soft, adjust the stewing time according to your own taste. There are skills in making delicious dishes.
