Stewed chicken with bamboo shoots(chun sun wei tu ji )

Stewed chicken with bamboo shoots

Introduction:

"Nourishing liver qi and helping Yang Qi is the first fresh soup in spring. "Growing in spring and growing in summer, harvesting in autumn and storing in winter", the care of human body should also be consistent with nature. Spring is a kind of wood, which is connected with the liver. The liver is the main detoxification and metabolism organ of the human body. If you can take good care of it in spring, you can improve the body's resistance and enhance immunity. Therefore, it is said that "it is appropriate to nourish the liver in spring". Five birds, chicken should be in the liver, drink chicken soup can nourish liver blood, the most nourishing liver. The spring bamboo shoots are exposed to the sun in spring. It tastes smooth, tender and refreshing. It has the functions of opening the orifices, unblocking the pulse, resolving phlegm, reducing swelling and promoting the development of Yang Qi. The choice of materials: chicken, pheasant is the best, but pheasant is rare; so native chicken naturally becomes the first choice, and the native chicken with long growth period and free range is the best, so the price is naturally higher. Bamboo shoots, of course, are spring ones. Winter ones are mainly nourishing Yin, and have no effect of generating Yang Qi. Taste: simmer slowly. Use ginger, jujube or wolfberry to balance the cold of bamboo shoots. Simmer until the fresh taste of bamboo shoots and native chicken is fully released. The chicken is delicious and soft. The spring shoots are fresh, tender and crisp. The soup is clear and sweet. Whether delicious or nutritious, this local chicken stewed with bamboo shoots is really extraordinary

Production steps:

Step 1: material picture: Native Chicken

Step 2: material picture: spring bamboo shoots

Step 3: cure the native chicken, cut it into large pieces and divide it into two parts, one for eating now and one for freezing next time. (see how many people have eaten, a family of three, a meal and a half is enough)

Step 4: when making soup, the chicken breast is always cold, so it can be removed separately. (see how much I know how to pass. I can't help it. Prices are soaring and wages are not long.)

Step 5: put the chicken into the pot with cold water;

Step 6: bring to a boil over medium high heat, boil the bleeding water and froth, remove and rinse with hot water;

Step 7: put the washed chicken into the stew pot (casserole can be used), add ginger slices and enough hot water;

Step 8: bring to a boil over high heat, and remove the foam from the net again.

Step 9: when cooking chicken, you can deal with bamboo shoots: cut the bamboo shoots from the middle and peel off the shell easily;

Step 10: clean and cut the hob block;

Step 11: boil in boiling brine pot for 5 to 10 minutes, remove and cool, and soak in cold water for 10 minutes;

Step 12: add the bamboo shoots into the boiling soup pot;

Step 13: bring to a boil and simmer for 2 hours;

Step 14: wash the jujube and twist it before entering the pot to expose the flesh;

Step 15: add to the soup pot;

Step 16: add some salt at the same time and simmer for 20 to 30 minutes.

Materials required:

Fresh native chicken: half

Fresh spring bamboo shoots: 3

Jujube: 10

Salt: right amount

Ginger: several slices

Water: moderate

Note: 1. This is fresh soup. It is the most basic seasoning, which can best reflect its delicious taste. The soup is clear and fresh. For those with a heavy mouth, add soy sauce, vinegar, chili sauce, pepper, coriander and scallion It's OK, just wait until it's in your own bowl. Don't spoil a whole pot of good soup. 2. Bamboo shoots contain oxalic acid, which will affect the absorption of calcium by human body. Blanching, cooling and slightly soaking with light salt water can not only remove most of oxalic acid, but also remove the astringency of bamboo shoots. Therefore, blanching can not be omitted from the perspective of nutrition or taste. 3. After boiling, simmer slowly over low heat to fully simmer the delicious taste of spring bamboo shoots and native chicken. Be patient. If it is a real free range chicken with a relatively long growth period, it will take a long time to simmer it thoroughly; if the chicken is boned in less than half an hour, it is not a good native chicken. 4. Jujube after adding, can reduce the loss of nutrition; can also add wolfberry and so on. Bamboo shoots are cool, and jujube, wolfberry and ginger can neutralize the cold. 5. Don't use too much seasoning. Don't use anise, cinnamon and other spices. Don't use chicken essence, monosodium glutamate and other flavoring agents. Don't even need cooking wine. What you eat is original and delicious. 6. Add enough water at a time, try to avoid adding water in the middle, otherwise the taste will be greatly reduced. 7. Although the spring bamboo shoots are good, they should not be eaten more than one per person per day; those with deficiency of spleen and stomach should be cautious; they should not be eaten with seafood, especially those with allergic constitution.

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chun Sun Wei Tu Ji