Stewed local chicken soup
Overview
It was my first time to chop a chicken so far. I used hammer, scissors and axe, and finally finished a chicken. I usually look at the chicken stall proprietress chopping chickens neatly, and I thought it was not difficult. Only when I started to get started did I realize that this job requires not only arm strength but also skills. One cut didn't cut it off, then another cut, and it was misplaced again. Another cut, and the chicken bones fell to the ground. . . Sweat. . . Today's recipe is to use the simplest stew, which retains the original flavor of the chicken. The soup is delicious and delicious.
Tags
Ingredients
Steps
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Wash the chicken.
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Chop into pieces and blanch.
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Do not put oil in the pot, put the blanched chicken pieces directly into the pot and stir-fry. Stir-fry the scallions, ginger pieces, grass fruits and white wine after the water is dry.
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Add appropriate amount of water and bring to boil.
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Pour chicken and soup into soup pot.
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Bring to a boil, then turn to low heat for an hour. Add salt for the last fifteen minutes.
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Add coriander segments before serving.
