Stewed chicken soup(qing dun lao ji tang )

Stewed chicken soup

Introduction:

"When you drink soup at home, you can cook it slowly when you have time; the simplest is chicken soup. The key to a delicious clear chicken soup is not spices, accessories and ingredients, but good quality old chicken and loving patience. "

Production steps:

Step 1: clean the chicken and chop it into large pieces;

Step 2: put cold water into the pot, bring to a boil over high heat for about 2 minutes, and remove the foam;

Step 3: take out the chicken and rinse it with hot water;

Step 4: put into the stew pot, add enough water;

Step 5: put green onion, ginger, star anise and cooked ham into tea bag; (no ham can be used)

Step 6: put the seasoning bag into the stew pot together;

Step 7: bring the fire to a boil and remove the froth again;

The eighth step: turn a small fire, cover the pot and simmer for 3 hours until the chicken is rotten.

Materials required:

Top quality fresh chicken: half a chicken

Onion and ginger: right amount

Star anise: 1 capsule

Cooked ham: several slices

Salt: right amount

Water: moderate

Note: 1, the quality of chicken is very important, soup chicken must be fresh, and is free range, longer growth period of chicken, in order to ensure the freshness of the stew; 2, cooked ham can be fresh, no need; can also add a little chicken essence to improve fresh; 3, soup time according to the situation of chicken, chicken cooked rotten also can be; 4, soup, meat is the "King" Don't throw away the meat. No matter how fresh the soup is, it's just some unsaturated fatty acids. The main nutrients such as protein and minerals are still in the chicken.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qing Dun Lao Ji Tang