Chinese Food
Stewed Sanhuang chicken（ Three point five Jin of the whole chicken)
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Casserole is especially suitable for stewing. It can keep the food and soup in a slightly boiling state for a long time. Because the fire is small and the time is long, it can finally make the meat rotten. The soup is delicious and special. Using iron pot and aluminum pot to cook meat and soup can not achieve such a good effect. The heat preservation of casserole is very good, which makes soup and vegetable not easy to cool. Compared with other kinds of soup, stewed chicken is more popular, and its cooking method is simpler. At home, it can stew a pot of delicious food in a casserole. It's more reassuring than eating out. Moreover, the chicken soup after stewing is reserved for cooking rice noodles and soup noodles. It's great. Winter is coming. I will buy a chicken every three to five days to stew it. Because the chicken is rich in nutrients and microelements needed by the human body. It's also very good to make up once in a while.
Cooking ingredients
Cooking Steps
Step1:Kill the live chicken. Scald it with boiling water to remove the hair. Cut into the abdomen. Take out the internal organs, esophagus and trachea. Wash them.
Step2:Put it into a cold pot and boil it. Take it out and wash the blood with running water.
Step3:Heile casserole. Add some water. Put the whole chicken in. Make it boil slightly.
Step4:Pour in cooking wine to remove the smell.
Step5:Add scallion, ginger and jujube.
Step6:Cover the pot and bring to a boil. Skim off the oil slick and simmer for 50 minutes.
Step7:The casserole is still boiling after turning off the heat. Season with salt according to your taste. Stir gently and evenly.
Cooking tips:1. I use this black music casserole to stew a net weight of 4 liters Three point one Jin of chicken is just right. 2. Add enough water at a time. Do not add cold water halfway. 3. When stewing the chicken, you must use a light fire. Otherwise, the soup will not be clear. There are skills in making delicious dishes.
