Stewed black chicken soup(qing dun wu ji tang )

Stewed black chicken soup method:

Raw materials for stewing black chicken soup

One black chicken (about 800g); two chives; one ginger

Seasoning for stewed black chicken soup

2 tsp cooking wine (6 g); 2 tsp refined salt (6 g); 1 tsp monosodium glutamate (3 G)

The processing steps of stewed black chicken soup are as follows:

1. Kill and wash black chickens, blanch them in boiling water to remove blood;

2. Put black chicken, cooking wine, scallion and ginger into casserole, bring to a boil over high heat, simmer over low heat for 2 hours, then add refined salt and monosodium glutamate.

Characteristics of Qingdun Wuji soup:

The soup is delicious and the chicken is tender.

Attention should be paid to making clear stewed black chicken soup

Black chicken is rich in nutrition, especially suitable for women.

Stewed black chicken soup

The soup is delicious and the chicken is tender

Characteristics of dishes

flavor

The soup is delicious and the chicken is tender

Main materials

One black chicken, two chives, one ginger, one small piece of American ginseng, 10g

flavoring

Cooking wine 2 tbsp refined salt 2 tbsp monosodium glutamate 1 tbsp

practice

1. Black chicken slaughtered wash, put boiling water blanch, remove blood;

2. Put black chicken, cooking wine, scallion and ginger into casserole, bring to a boil over high heat, simmer over low heat for 2 hours, then add refined salt and monosodium glutamate.

nutritive value

It is rich in protein.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Dun Wu Ji Tang