Stewed chicken with corn(yu mi dun cao ji )

Stewed chicken with corn

Introduction:

"I only added a little salt to the soup, and I didn't add any other seasonings, but the grass chicken is the grass chicken, which is really delicious. The soup has a strong smell of corn, and corn absorbs a lot of oil from the old hen stew, so the soup is light and not so greasy. To tell you the truth, today's chicken can be regarded as the fat one in the chicken. I took away a lot of butter. "

Production steps:

Step 1: 1. Wash the old hen, chop it, soak it with Auricularia auricula, and wash the red dates

Step 2: 2, preheat the oil in the pot, deep fry the onion and ginger, pour in the chicken and stir fry until there is no blood.

Step 3: 3, add water to the pot, no chicken (you can add more, because it takes a long time to stew)

Step 4: 4. After boiling the water, skim the floating particles. Then, reduce the heat and simmer slowly. After about 30 minutes, pour in corn and red dates and cook together.

Step 5: 5, continue to simmer, about 90 minutes later, add the fungus.

Step 6: after 3 hours, add salt and shallot, turn off the fire, start the pot and put on the plate.

Materials required:

Old hen: one

Corn: 3

Auricularia auricula: 8

Red dates: 8

Scallion and ginger: 10g

Salt: 10g

Note: chicken to fully stir fry, the blood fry out, so that the soup will be more delicious, not fishy, but also transparent soup

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Yu Mi Dun Cao Ji