Stewed chicken with Polygonatum(huang jing dun ji )

Stewed chicken with Polygonatum

Introduction:

"Chicken is rich in protein, fat, vitamins and minerals. It can replenish qi, essence and marrow. Polygonatum can soothe the five internal organs, moisten the heart and lung, fill the essence and help the muscles and bones. It can nourish and strengthen the body with Rehmannia glutinosa and Lycium barbarum. This decoction is often used to prolong life in patients with deficiency of liver and kidney essence and blood. Due to the relationship between Polygonatum and Rehmannia glutinosa, the final soup was dark as lacquer, and even the chicken was dyed. Let some people who watch the color eat away. Although the black into the kidney, quite tonic work, but does not attract people's appetite, but also empty its effect. How can we... "

Production steps:

Step 1: wash polygonatum, Rehmannia glutinosa and wolfberry, soak in warm water for 30 minutes

Step 2: wash and chop the chicken,

Step 3: cut scallion into sections, slice ginger and set aside

Step 4: put the soaked polygonatum, Rehmannia glutinosa, medlar and chicken into the stewing cup

Step 5: add onion and ginger

Step 6: add a little salt and cooking wine

Step 7: pour in the chicken soup

Step 8: cover and put into electric stew

Step 9: simmer at low temperature for 3 hours

Step 10: the chicken is soft and rotten

Step 11: pour out, drink soup, eat meat and wolfberry, etc

Materials required:

Chicken Nuggets: 300g

Polygonatum: 15g

Prepared rehmannia glutinosa: 15g

Wolfberry: 30g

Ginger: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Chicken soup: right amount

Note: no whole onion, had to use ready-made onion instead. There is no electric stew pot to steam on the stove. Put salt in the soup should not be too much, when eating according to their own taste and then add.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Huang Jing Dun Ji