Black bone chicken soup(wu gu ji tang )

Black bone chicken soup

Introduction:

"When it comes to black chicken, you may not be familiar with it. It's one of our specialties. Its authentic origin is at the West foot of Wushan mountain in Taihe County. The beautiful landscape nurtures Taihe silky fowl. Taihe silky fowl is small and exquisite in shape, with ten features in appearance, namely cluster crown, tassel head, green ears, beard, silk hair, black skin, black bone, black meat, hairy feet and five claws. It integrates medicine, nourishment and appreciation. Tribute to the palaces of the past dynasties. It contains 19 kinds of amino acids and 27 kinds of trace elements. It has three effects of health care, beauty and cancer prevention. "

Production steps:

Step 1: wash the herb, peel and cut the yam into pieces, soak the lotus seeds in water and set aside.

Step 2: Boil the black bone chicken in boiling water for 2-3 minutes, take it out, rinse it with cold water, remove the blood and oil, and chop it into pieces. (can also be boiled whole)

Step 3: add 2000cc water to boil, put in the dried herb and boil for 2 ~ 3 hours, take out the dried herb and discard it, and filter the juice to remove the residue.

Step 4: put black bone chicken, fresh yam, lotus seed and red jujube into Xiancao juice, and cook for 1 hour over low heat. Add a little salt and wine as you like.

Materials required:

Black bone chicken: 500g

Dried dates: 50g

Salt: 4 g

Ginger: 5g

Note: the biggest characteristic of black chicken is its soft and tender meat, which is very suitable for infants over one year old,.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: Original

Chinese PinYin : Wu Gu Ji Tang