Chicken wings and onion soup(ji chi yang cong tang )

Chicken wings and onion soup

Introduction:

"I once had a Japanese meal in Melbourne and ordered a chicken nonsoup. I still remember the light onion flavor and sweet soup. I've studied it myself today. I hope you like it! "

Production steps:

Step 1: wash chicken wings and cut into sections.

Step 2: peel 2 whole onions and wash the roots.

Step 3: cut 1 / 4 onion into small pieces, cut cucumbers, carrots and celery into small pieces.

Step 4: heat a soup pot, add a little olive oil, stir fry chicken wings until golden.

Step 5: pour in the cut vegetables and stir fry.

Step 6: pour in the chicken soup.

Step 7: add the whole onion, bring to a boil, turn to low heat and simmer for 1.5 hours.

Step 8: season with salt, then out of the pot.

Materials required:

Chicken Wings: 6

Onion: 2 + 1 / 4

Cucumis melo: 1

Carrot: 1

Celery: Half Root

Chicken soup: 2L

Olive oil: a little

Salt: a little

Note: 1. No ready-made chicken soup, you can use other soup or chicken essence + water. 2. The stewing time of chicken can be increased or decreased as appropriate. To the extent that you like. Of course, the longer the stew, the better the soup.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Ji Chi Yang Cong Tang