Stewed chicken with Codonopsis pilosula(dang can dun ji )

Stewed chicken with Codonopsis pilosula

Introduction:

According to traditional Chinese medicine, Codonopsis pilosula has the functions of "tonifying the middle, benefiting qi, generating body fluid and strengthening the spleen". It's not only when you are sick that you eat dangshen. In fact, eating dangshen often has a good health care effect and can improve immunity. Codonopsis has the function of tranquilizing the mind and calming Qi, improving sleep quality. It can not only replenish qi, but also balance the digestive system. (from the Internet)

Production steps:

Step 1: prepare materials;

Step 2: cut the chicken into pieces of moderate size, remove the head, claws, liver and heart, leave them, heat them in a frying pan, and add the cooked lard;

Step 3: stir in onion and ginger;

Step 4: stir fry the chicken again;

Step 5: cook yellow rice wine;

Step 6: when the aroma is strong, put it into a jar;

Step 7: add enough water, add Dangshen and jujube;

Step 8: bring to a boil over high heat, skim off the floating powder, and then simmer over low heat for 2 hours without covering. Add salt to taste;

Materials required:

Native hen: 1750g

Dangshen: 10g

Red dates: 10g

Scallion: 3

Ginger: 5 pieces

Yellow rice wine: right amount

Salt: right amount

Cooked lard: right amount

Note: if the chicken is more than 1750g, the stew time should be slightly increased.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Dang Can Dun Ji