Cuttlefish and Chicken Soup
Overview
The cool breeze is blowing, the mood of autumn is full, and it’s time for a change of taste after the dinner table has been light for the summer. Cuttlefish and chicken soup is nutritious, nourishing and not greasy. My family has never liked fatty food, so we usually use roosters when making chicken soup. The chicken meat is tender and tender, but because there is no fat under the skin, it will inevitably be a bit bland when stewed. Every time I ask the vendor to tear off a little more oil from the old hen and add it to the soup to stew together. In this way, the stewed chicken soup will be extremely delicious.
Tags
Ingredients
Steps
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Half a native rooster (approximately 270 grams), I asked the vendor to cut it into pieces when I bought it.
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Cuttlefish required.
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Appropriate amount of wolfberry and ginger slices.
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Soak the cuttlefish in hot water. (You can add a little baking soda to the water when soaking to shorten the soaking time)
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Remove the black membrane from the soaked cuttlefish and clean it, cut it into suitable small pieces and set aside for later use.
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Boil water in a pot and add the washed chicken pieces into the water. (You can add a few drops of white wine to the water to remove the chicken smell)
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Rinse the blanched chicken pieces with clean water.
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Add an appropriate amount of water to the stew pot, add chicken pieces, cuttlefish, and ginger slices. After simmering over high heat, turn to low heat and continue to simmer slowly. (I stewed it for more than two hours)
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Simmer until the chicken and cuttlefish are cooked and tender.
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Add wolfberry and stew.
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After 15 minutes, when the ingredients of the wolfberry have dissolved into the soup, turn off the heat.
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Then, enjoy. (When eating, you can use soy sauce to season the chicken with water. As for the chicken soup, I like the original flavor without adding salt. I think this can bring out the freshness in the soup.)
