Stewed chicken with Angelica(dang gui dun ji )

Stewed chicken with Angelica sinensis

Raw materials for stewed chicken with Angelica sinensis

One hen (about 1000g). Danggui Dao Ke. Ginger 10g, onion 10g, salt 3G, cooking wine 10g, monosodium glutamate 1g.

Processing steps of stewed chicken with Angelica sinensis

1. After slaughtering the chicken, remove the hair, wash it by laparotomy, chop off the claws, divide it with boiling water, then wash it in cold water and drain the water.

2. Wash Angelica sinensis and cut it several times according to the block size. Wash ginger and scallion, break ginger and cut scallion into sections.

3. Put Angelica sinensis, ginger and scallion into the belly of chicken, put them into the casserole with belly up, add appropriate amount of water, add salt and cooking wine, bring to a boil on the stomach fire, and then simmer until the chicken is crispy.

Stewed chicken with Angelica

Stewed chicken with Angelica sinensis is a tonic dish, the main ingredient is chicken, with Angelica sinensis as the ingredient, the main cooking technology is stew. The chicken is white, tender and crisp. The soup is fresh, salty and palatable. It has the effect of nourishing blood and protecting liver.

practice

Practice 1

Food preparation

Ingredient: 1000g hen

Accessories: Angelica 20 g

Seasoning: 5 g green onion, 5 g ginger, 3 g salt, 5 g cooking wine, 1 g monosodium glutamate

Production steps

1. After slaughtering the chicken, remove the hair, wash it by laparotomy, chop off the claws, divide it with boiling water, then wash it in cold water and drain the water

2. Wash Angelica sinensis and cut several pieces according to the block size. Wash ginger and scallion, break ginger and scallion, and cut scallion into sections for use

3. Put Angelica sinensis, ginger and scallion into the belly of the chicken, put them into the casserole with belly up, add some water, add salt and cooking wine, bring to a boil on the stomach fire, and then simmer until the chicken is crispy

matters needing attention

When buying angelica, we need to distinguish between sweet angelica and medicinal angelica, which have different properties. The taste is also different.

It can be cooked with Astragalus or American ginseng.

Practice 2

Food preparation

Ingredient: 1000g hen

Accessories: Angelica 20 g

Seasoning: 5 grams of green onion, 5 grams of ginger, 3 grams of salt, 5 grams of cooking wine, 1 gram of monosodium glutamate and 1 gram of pepper

Production steps

1. Remove the hair and viscera of the hens, wash the Angelica sinensis and wrap it in gauze. 2. Put it into the empty abdominal cavity of the hens and add onion, ginger, salt and other spices,

3. Stew with low heat, sprinkle a little pepper, remove Angelica residue

nutritive value

Chinses angelica

Tonifying and activating blood circulation, regulating menstruation and relieving pain, moistening intestines and defecating. It is used for blood deficiency, dizziness, palpitation, irregular menstruation, dysmenorrhea, deficiency cold abdominal pain, intestinal dry constipation, rheumatic arthralgia, falling injury, carbuncle and sore.

chicken

Chicken meat is tender and delicious. It can be used in various dishes because of its light taste. The content of protein is quite large, among the meat, it is one of the highest protein meat, which belongs to high protein and low fat food. The content of potassium sulfate amino acid is also very rich, so it can make up for the shortage of cattle and pork. At the same time, the content of vitamin A in chicken is higher than that in other meats, and the content of vitamin A in chicken is much higher than that in beef and pork, although it is worse than that in vegetables or liver.

Chicken protein content ratio is high, variety, and high digestibility, it is easy to be absorbed by the human body, the use of chicken, enhance physical strength, strong body function. In addition, it contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure.

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Chinese PinYin : Dang Gui Dun Ji