Cuttlefish Stewed Chicken

Overview

Many people like the scent of cuttlefish. You can stew chicken, stew steaks, or stew cob bones. They are all delicious. I think stewed chicken has the most authentic taste. When we were young, we lacked material resources (in the 1960s), so we could only eat cuttlefish stewed chicken during the Chinese New Year. Now I think back to the cuttlefish stewed chicken that my mother stewed back then, and I think it tastes so delicious! It smells so good! Let's stew it again today to find the taste of childhood.

Tags

• hot dishes
• dried cuttlefish
• ginger
• green onions
• running pheasant
• pepper
• salt

Ingredients

Steps

1. 1 Soak the dried cuttlefish in warm water for about eight hours. (Change the water several times during this period)

   

2. 2 Cut the opened cuttlefish into 1 inch long and 1/2 inch wide.

   

3. 3 Have your electric claypot ready.

   

4. 4 Put the cut cuttlefish into the earthen pot, add the ginger slices, scallions and boil on high heat. Add the cuttlefish bones and cook together. About two hours.

   

5. 5 Cut the chicken into pieces. Put it into a pot of boiling water.

   

6. 6 Put the cooked chicken pieces into the fragrant cuttlefish soup. Add a spoonful of salt and pepper and simmer overnight (about eight hours). For mothers who have given birth to children, this soup is the best to drink, as it is the most nutritious and also produces milk.