Stewed chicken in soup(yao zhu dun ji tang )

Stewed chicken in soup

Introduction:

"Strictly speaking, the summer here is only two months, or even shorter. So now it's spring. The temperature difference is very big, sometimes cold and sometimes hot. At this time, we need to stew some soup from time to time to improve immunity. Spring is good for warm tonic, so chicken soup is the most suitable. Strengthen the body and prevent colds ~ in summer, it's time to drink pigeon soup, which is not so hot. This time, I added a few yaozhu brought by my family to make the stew more delicious. "

Production steps:

Step 1: soak soybeans overnight in advance.

Step 2: cut off the breast. Chicken breast stew will be very old, so it can be used for other dishes.

Step 3: wash the cut chicken.

Step 4: add ginger, scallion, blanch in the pot, then wash.

Step 5: blanch water and prepare scallion and ginger slices for soup. Yao Zhu soak in hot water a little.

Step 6: put the washed chicken and soybeans into the pot.

Step 7: add ginger slices, scallion and yaozhu.

Step 8: add enough water at one time, I usually add two bowls.

Step 9: pour in proper amount of cooking wine, cover and cook for 2 hours.

Step 10: open the lid and add salt to taste.

Step 11: add a little pepper. Cook for another 10 minutes or so.

Materials required:

Chicken: one

Yaozhu: 5 tablets

Soybeans: moderate

Onion and ginger: right amount

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Note: do not like oil soup can be skimmed with a spoon before. Don't put too much yaozhu, otherwise it will cover the flavor of chicken itself.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yao Zhu Dun Ji Tang