Stewed Black-bone Chicken with American Ginseng
There is no special technique for making soups, especially nourishing soups. Just put all the ingredients together, bring to a boil over high heat, then simmer over low heat, and just add a little more love and patience. However, if you want to get a good stew that is delicious and nutritious, you need to use some snacks, understand the nature and flavor of the ingredients, change the soup making process, and add a few more special ingredients, which will greatly improve the taste and quality of the soup. For example, today's stewed black-bone chicken with American ginseng - first of all, the chicken must be good. The black-bone chicken that is intensively raised and sold quickly is almost cooked as soon as the water boils. This kind of black-bone chicken has neither deliciousness nor efficacy. It is just a meat dish when stir-fried with some chili soy sauce. The black-bone chicken used to stew nourishing soup must be free-range chicken. Whether it is white-haired, black-haired or floral-haired, as long as the chicken bones are black, it has the nourishing effect of silky chicken, and the taste is particularly delicious. Secondly, stew the chicken first, and when it is 7 or 8 years old, put the chicken and the original soup into the stew pot, add American ginseng, cover the stew pot, and then stew it with water. This can effectively retain the nutrition and efficacy of American ginseng and prevent nutrient loss; Thirdly, when stewing with water, add a few slices of ham, no MSG, chicken essence, etc., and the soup will be called delicious!
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