【Finger sucking chicken】

Overview

After entering spring, beef and mutton are rarely eaten. In order to supplement nutrition for the three ancestors in the family, chicken is the most suitable choice in this season. Spring and summer alternate with frequent alternations of cold and warm. Eating some warm and tonic chicken can not only replenish their physical strength, but also regulate immunity and prevent diseases! Traditional Chinese medicine believes that chicken has the effect of warming and replenishing qi, replenishing the five internal organs, and replenishing deficiencies. It can relieve fatigue caused by physical weakness and regulate the body's immunity. From a nutritional point of view, although chicken, beef, mutton, etc. are all protein-rich ingredients and have the effect of strengthening the body; in comparison, chicken protein contains more types of amino acids and is easier to be absorbed and utilized by the body. There are many ways to prepare chicken, but stew is the most nutritious. But in this season, I feel that the stewed chicken soup is too greasy. How about changing to a method that is both delicious and nutritious without losing it?

Tags

• hot dishes
• common dishes
• meat dishes
• cantonese cuisine
• old man
• dinner with friends
• summer recipes
• lunch
• cao guo
• chives
• cinnamon
• dried hawthorn
• guangdong rice wine
• light soy sauce
• native hen
• rock sugar
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Wash and drain the chicken and set aside

   

3. 3 Heat a pot, pour oil, add ginger slices and green onion knots, stir over low heat until fragrant

   

4. 4 Add the spices and sauté over low heat

   

5. 5 Continue on low heat, pour in special light soy sauce and simmer until fragrant (the drum oil is finished)

   

6. 6 Pour in Cantonese rice wine

   

7. 7 Add rock sugar cubes

   

8. 8 Pour in 2 large bowls of water (half chicken, all ingredients halved)

   

9. 9 Cover, wait until the water boils, turn to low heat and simmer for 10 minutes to release the aroma

   

10. 10 Put the whole chicken into the pot, bring the soup to a boil first, then turn to low heat and simmer for 15 minutes (just enough soup to soak half of the chicken)

    

11. 11 Turn over and continue to simmer for 15 minutes and turn off the heat

    

12. 12 Turn off the heat and simmer for 30 minutes

    

13. 13 Turn over to the other side and continue to simmer for 30 minutes (if you have time, it is recommended to simmer for half an hour longer to make the color more yellow)

    

14. 14 While watching the three ancestors feasting, I was planning that pot of good soup...!

    

15. 15 How is it? Take action!