How to make stewed chicken nourish the body, and how to stew chicken is the most nourishing

1.Wash the whole chicken, red dates, wolfberries, codonopsis, etc.;

2.Add an appropriate amount of water to the pot, put in the chicken pieces, cover the chicken, bring to a boil over high heat, remove the chicken and wash it.

3.Add ginger slices, shallots, cooking wine, wolfberry, codonopsis, angelica to the stew pot, add water to cover the chicken by about an inch, cover the stew pot, bring to a boil, and simmer for 2-3 hours;

4.When eating, add salt and monosodium glutamate according to personal taste.

Ingredients. Ingredients: 1 triple yellow chicken.

Seasoning: salt, soy sauce, cooking wine, blended oil, sugar, noodle sauce.

How to stew chicken deliciously.

1.Three yellow chickens are about 700g each, and the chickens are cleaned.

2.Cut into chunks and set aside.

3.Bring cold water to a boil in a pot.

4.Bring the water to a boil and add the chicken nuggets.

5.Remove the blanched chicken pieces, wash the blood water again and control the moisture.

6.Light the fire, put the oil in the frying pan, and when the oil is hot, add the sugar and fry the sugar.

7.When the sugar is completely melted, it changes color and bubbles, and the sugar color is fried.

8.Add the chicken pieces and stir-fry.

9.Put enough water in a pot and add green onion ginger, noodle sauce, salt, soy sauce, and cooking wine to taste. Cook on high heat for a while, then simmer on low heat.

10.Stewed chicken nuggets are good.

1.After the fire boils, be sure to use a spoon to skim out the foam on the surface of the soup, so that the chicken will taste better.

2.The salt should be put last, and too early can make the meat hard.

3.Using a pressure cooker will save time, but it doesn't taste as good as a casserole.

Hello, for you. Prepare a yam, peel the skin clean, cut it into hob pieces, soak it in water after cutting, and pour a little white vinegar to prevent oxidation and discoloration. Prepare a few red dates and goji berries and soak them in water for a while.

Prepare a piece of ginger and cut it into slices; A slice of green onions, cut into horseshoe slices. Start to stew chicken soup: heat the wok, add an appropriate amount of vegetable oil, put in the green onion and ginger slices to stir-fry the fragrance when the oil temperature is 50% hot, pour in the chicken pieces that have controlled the water, turn on medium heat and stir-fry constantly, add a little salt to facilitate the water inside, fry the chicken pieces until they change color slightly, and then put them in the casserole.

When stewing chicken soup, you must use cold water, because with hot water, the outermost protein of the chicken will immediately solidify when it is hot, and the nutrients in the chicken nuggets cannot be fully stewed, and the protein in it cannot be fully dissolved, and the stewed soup is not delicious. We add an appropriate amount of water to cover the chicken pieces, bring them to a boil over high heat and simmer for 40 minutes, so that the nutrients in the chicken pieces can be incorporated into the soup. After 40 minutes, pour the yam, red dates and wolfberries into the pot, boil the soup again until it boils, turn to low heat and continue to simmer for 5 minutes, the yam is stewed and absorbs the umami of the soup.

Goji berries cannot be boiled for a long time and should be put into the pot last to avoid rotting. When the time comes, we open the lid of the pot, add an appropriate amount of salt, melt the seasoning before pouring it into the pot, and an original chicken soup is ready.

1.Wash the whole chicken, red dates, wolfberries, codonopsis, etc.;

2.Add an appropriate amount of water to the pot, put in the chicken pieces, the water is not over the chicken, boil over high heat, remove the chicken and wash it 3Add ginger slices, shallots, cooking wine, wolfberry, codonopsis, angelica to the stew pot, add water to cover the chicken by about an inch, cover the stew pot, bring to a boil, and simmer for 2-3 hours;

4.When eating, add salt and monosodium glutamate according to personal taste.

2.Stew with winter melon, corn, yam, carrot, chestnut and other starch-rich vegetables: it can absorb the oil in the chicken soup, make the vegetables more delicious, and reduce the greasy feeling of the chicken soup.

3.Stewed with Chinese medicinal materials such as astragalus, codonopsis, angelica, wolfberry, longan: different medicinal materials can play different tonic effects and are used as medicinal diets for food supplements. I hope my answer is helpful to you and I wish you a happy life!

1. First of all, it is necessary to ensure the supply of high-quality protein, sufficient vitamins and inorganic salts, especially sufficient iron, to prevent the occurrence of anemia.

2 Food choices should be nutritious and easy to digest and absorb. It can provide fresh fish, tender chicken, eggs, animal liver, animal blood, lean meat, soybean products, milk, jujubes, lotus seeds, fresh fruits and vegetables.

3. Do not eat or eat less greasy, raw and cold food, and should not eat radish, hawthorn, bitter gourd, orange and other foods that are rational, blood-invigorating, and cold. Eat plenty of foods that are easy to digest.

4. The time of recuperation should be half a month, and those who are usually weak, have poor physical fitness, and have lost a lot of blood can appropriately extend the recuperation time as appropriate.

Chicken stew with mushrooms: Ingredients].

700 grams of chicken breast, 250 grams of fresh mushrooms, 125 grams of peeled raw shrimp, 50 grams of canned bamboo shoots, 15 grams of green onions, 25 grams of corn flour, 15 grams of soy sauce, 5 grams of refined salt, grams of ginger, 3 grams of pepper leaves, 10 grams of sesame oil.

Production process] 1. Peel the chicken breast, remove the fascia, remove the bones, soak it in clean water, wash it, control the drying, and chop it into a puree. 2. Take a uniform fresh mushroom, dry the water with a wet towel, cut off the top cover intact, leave the mushroom stalk behind, and use it separately. 3. Peel the raw shrimp, remove the shrimp intestines, and chop the shrimp meat.

4. Take a porcelain basin, add the chicken puree, minced shrimp, add green onions, ginger, refined salt, soy sauce, corn flour, and bamboo shoots and stir well to taste. 5. After the fresh mushrooms are cleaned, put in the flavored filling, then press it slightly with your hands, dip a little corn flour, and set aside. 6. Put the iron plate on the fire, put in the sesame oil, put the fresh mushrooms in the filling, fry for 20 minutes, until cooked, shovel out, put it in the plate, and then use the washed and sterilized pepper leaves to decorate the edge of the plate.

1. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (be sure to pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing);

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (it is best to use Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small slice can be), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, rice, add a little salt (to make the chicken flavor), add water about an inch of chicken, cover the pot lid and valve, and put it on the stove to boil over high heat;

3. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease;

4. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5. If you use an ordinary soup pot to stew, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste;

6. You can also use a ceramic container with a lid to stew in water (this stewing method has the most mellow taste and is a commonly used stewing method in Cantonese cuisine), put the lid of the container with good ingredients into the steamer, and if possible, you can use gauze paper to wet water and seal it on the container (to adjust the taste first), and steam it for about 2 hours on high heat;

7. If you use a steam pot to stew, you don't need to put water, and rely on steam to condense into soup, the taste is very fragrant and mellow, and the stewing method is similar to that of stewing across water;

8. No matter what kind of stewing method is used, it is best to remove the chicken fat before simmering so as not to be too greasy.

This is the theory of traditional Chinese medicine, after entering the ninth is a good time for the body to nourish, so there is a folk saying that there is a ninety-one chicken. Of course, you can also add some medicinal herbs according to your personal physique to boil together.

Simmer: Put the washed white chicken into a pot (be sure to stew it whole), add an appropriate amount of water, then add the chopped ginger and garlic, and simmer over low heat. When stewing, skim off the boiled oil and simmer until the chicken broth is milky white, add a little seasoning and serve.

Korean ginseng chicken is said to be very good.