Stewed little hen with mushroom and Cordyceps(qi guo dun dong gu chong cao xiao mu ji )

Stewed little hen with mushroom and Cordyceps

Introduction:

"On a cold day, a bowl of warm soup is very enjoyable and enjoyable. In fact, happiness is very simple. You don't have to have delicacies. A bowl of warm and sweet chicken soup is enough to satisfy you. People should learn to be grateful and contented, and they will feel happy. When it comes to gamehen, it's actually a little hen. Guangdong people call it Jixiang (hens who have not laid eggs yet). It has no head, neck and feet. It's basically clean, packaged and refrigerated. If you can't buy raw chickens and old hens, you can only buy stewed soup. I don't like the strong flavor. I like the clear soup. The ingredients are complex and simple. It happens that my sister-in-law brought back a bag of Cordyceps flowers from China, together with mushrooms, is enough. "

Production steps:

Step 1: water the mushroom in advance; if it is too big, cut it into pieces;

Step 2: thaw and cure the chicken in advance, and chop it into four pieces;

Step 3: wash the watered Cordyceps flower;

Step 4: put chicken nuggets, mushrooms, Cordyceps flower and 3-4 pieces of ginger into the steamer without water. When steaming, the water will come out from the middle hole and flow back into the steamer;

Step 5: there is a soup pot under the steam pan. The mouth of the pot can connect with the bottom of the steam pan. There should be enough water. The steam after boiling can attack the steam hole, but you should also be careful not to dry it. After boiling the water in high fire, change it to slow fire and stew until the chicken is soft and rotten. About 90-120 minutes, do not put salt in the soup.

Materials required:

Little hen: 1

Mushroom: 4-6

One flower of Cordyceps

Ginger: 3-4 tablets

Note: first, don't put water in the steamer, let the water spray up, but don't open the fire for too long, change the water to low heat after boiling; second, there will be some oil stars in the stewed soup, which can be skimmed with a spoon; third, because the chicken has high water content, and the salt has dehydration effect, if you put salt in the stew first, the chicken will be soaked in salt water and salty soup, The cell water in the tissue permeates outward, the protein is coagulated, the chicken tissue shrinks obviously and becomes tight, which affects the dissolution of nutrition into the soup, hinders the concentration and quality of the soup, makes the stewed chicken hard and old, and the soup has no flavor. （ZT）

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: light

Chinese PinYin : Qi Guo Dun Dong Gu Chong Cao Xiao Mu Ji