Gastrodia stewed chicken tips, how to stew gastrodia stewed chicken

The practice of Tianma chicken: it is steamed and stewed.

Ingredients: gastrodia, 7 grams, broiler chicken, 1400, fresh eggs, 4 grams, cooked ham, 40 grams, Shuifa Xiangru, 40 grams, cooked chicken breast, 40 grams, cooked chicken liver, 1 pair, shrimp, 70 grams, cooked ham, 20 grams, green cabbage heart, 6 stalks, cooked fat, 1 small piece, cooked lard, 80 grams, cooking wine, 20 grams, soy sauce, 10 grams, refined salt, 4 grams, white sugar, 6 grams, shrimp, 1 gram, ginger slices, 10 grams, green onion knots, 20 grams, wet starch, 10 grams, coriander, 2 grams, sesame oil, 2 grams, diced bamboo shoots, 10 grams.

Method: Processing: 1Wash the fragrant ru, wash the coriander, wash the green cabbage heart, wash and drain the shrimp, wash and drain the gastrodia, wash and dry the water, change the knife and cut it into pieces for later use.

2.Beat the eggs into the bowl, add salt and stir well, put the sfrying spoon on the fire to heat off the fire, rub the cooked fat in the spoon to lubricate the spoon, scoop the egg juice into the spoon with a spoon, hold the spoon handle, shake it on the fire, and brand it into a round egg skin for later use.

Cut: 1The gizzard liver, ham, bamboo shoots, winter ru, and chicken breast are cut into small dices and six dices for short.

Put the wok on the heat, put in the cooked lard, when the oil temperature is 50%, put in six dices, add soy sauce, sugar, shrimp, fried stewed mature filling. Chop the shrimp and put it in a bowl, moisten the starch and salt, and mix well to form a shrimp paste. Chop the ham and coriander into minced pieces.

2.The chicken is cut from the back, the internal organs are removed and the liver, liver and gallbladder are removed, and the gizzard is cut to remove the skin and dirt, and the chicken neck and backbone are cut off, and blanched in a pot of boiling water to wash.

3.Spread the egg skin flat on the cutting board, evenly put the cooked filling on the egg skin, wrap it into 12 siu mai, fill the siu mai mouth with shrimp paste, insert minced ham and coriander, and put it on a plate for later use.

Cooking: 1Put the grate in the casserole, put in the chicken, gastrodia, gizzard liver, add water to spread over the chicken, then add ginger slices, green onion knots, cooking wine, boil over medium heat, skim off the foam, cover and simmer over low heat for about 2 hours until cooked.

2.Steam the eggs in a basket for 3 minutes and take them out.

3.Put the wok on the heat, put in the cooked lard, put in the green cabbage heart and stir-fry until the dish is green, take out the chicken and gastrodia from the casserole and put it in the soup plate, the chicken chest and abdomen are facing upwards at the bottom of the gastrodia, the egg siu mai is surrounded by the chicken, and the cabbage sum is arranged around the chicken at long intervals.

4.Put the wok on the heat, scoop in the chicken broth, add salt, thicken with wet starch, pour in cooked lard and sesame oil, and pour evenly into the main ingredients on the plate.

Flavor characteristics: Tianma chicken, the meat is fragrant and crispy, the color is pleasing to the eye, the soup is mellow, the green vegetables are green, and the egg siu mai is delicious.

Crafting raw materials. 10 grams of gastrodia slices, 1 old hen, 3 slices of ginger.

The preparation of stewed chicken with gastrodia.

1.Native chickens are slaughtered and cleaned; Red dates and wolfberries are rinsed with water.

2.Add a little sugar to soak in advance to soften.

3.Add water to the pot and bring to a boil, add cooking wine (5g), and then put the cleaned chicken into the pot and boil.

4.Wait until the blood foam and dirt are boiled, turn off the heat, remove and rinse.

5.Cut the soaked gastrodia into thin slices, and I cut about 6 slices; 2 slices of ginger.

6.Put all the ingredients into the casserole, then add cooking wine, cover with water, bring to a boil over high heat, turn to low heat, and simmer for about 1 hour. After simmering, add an appropriate amount of salt.

I bought this local chicken too big, halfway in the stew also have to turn over, to avoid trouble, we should remember that the amount of water is better than the chicken body when you pour water).

Flavor characteristics. It is delicious and nutritious, especially for neurasthenia, dizziness and headache.

Nutritional analysis. Calm the liver and quench the wind.

This quality moisturizing liquid can nourish blood and quench wind, and can be used for headache and dizziness caused by blood deficiency and liver wind, and can also be used for children's convulsions, epilepsy, and tetanus.

Dispel wind and relieve pain. It is used for dizziness, migraine, limb numbness, and hemiplegia caused by wind and phlegm.

Medicinal property analysis. This product is ganping, moist but not dry, the main into the liver meridian, long in the calm liver wind, where the liver wind internal movement, dizziness of the head, regardless of the reality, are to medicine.

Method 1 main ingredients: local chicken (appropriate amount), gastrodia (appropriate amount), ginger (appropriate amount), salt (appropriate amount).

Steps: 1. Prepare the ingredients, a piece of gastrodia, a piece of ginger, an appropriate amount of red dates, cut the gastrodia into small cubes, and slice the ginger for later use.

2. Bring the water in the pot to a boil, pour in all the local chicken and prepared seasonings, boil over high heat, add salt and change to low heat for more than three hours.

Efficacy: Gastrodia has the effect of dispelling rheumatism, relieving pain, promoting qi and invigorating blood, lowering blood pressure, brightening the eyes and increasing intelligence!

Method 2 ingredients: 10g gastrodia, chicken, 2g salt, 2 slices of ginger, 10g of cooking wine, 10g of jujube (fresh), 1g of sugar

Steps: 1. Native chickens are slaughtered and cleaned; Red dates, wolfberries rinse with water, add a little sugar to soak in advance to soften, add water to boil in the pot, add cooking wine (5g), and then put the cleaned chicken into the pot to boil.

2. Wait until the blood foam and dirty things are boiled, turn off the heat, take out, rinse well, cut the soaked gastrodia into thin slices, I cut about 6 slices, 2 slices of ginger, put all the ingredients into the casserole, then add cooking wine, cover with water, turn to low heat after boiling, simmer for about 1 hour, and add an appropriate amount of salt after stewing.

Tips for how to stew chicken soup with gastrodia: Before making soup, you should blanch the chicken to remove the blood, otherwise there will be a fishy smell and affect the color of the tea soup, especially the black-bone chicken. In addition, if an old hen is used, the head and belly should also be discarded.

Method 3: 10 grams of gastrodia slices, 1 chai chicken, 3 slices of ginger.

Process: 1. Slaughtering of firewood chickens is clean; Jujubes and wolfberries are washed with cold water, and a small amount of white sugar is added to soaking in gastrodia in advance.

2. After adding water to the pot and boiling, add rice wine (5g), then put the cleaned chai chicken into the pot and boil until the fire is turned off after boiling the blood foam and dirty things, scoop it up, and clean it.

3. Slice the soaked gastrodia, 6 slices; 2 slices of ginger, put all the raw materials into a stone pot, then add rice wine, cover with cold water, bring to a boil, turn to a simmer, and simmer for 1 hour. Once simmered, add the appropriate salt.

Main ingredients: 750 grams of local chicken, 15 grams of gastrodia, 20 grams of Codonopsis, 20 grams of red dates, 10 grams of wolfberry.

Auxiliary ingredients: 10 ml of cooking wine, 3 slices of ginger, 2-3 grams of salt, appropriate amount of water 1, prepare the main ingredients: cut the chicken into larger pieces, wash the gastrodia and soak it slightly in water in advance to soften.

2. Add water to the pot and add chicken pieces, ginger slices and cooking wine.

3. Bring the lid to a boil over high heat and continue to cook for 2 minutes.

4. Remove the foam that adheres to the surface and rinse it with warm water.

5. Wash and cut Codonopsis into sections, cut gastrodia into thin slices (soak in water and add to the soup).

6. Put the chicken pieces, red dates, gastrodia and codonopsis into the soup pot.

7. Add enough water, bring to a boil over high heat, and skim off with a spoon if there is foam.

8. Turn off the low heat, cover and simmer for about 2 hours.

9. Observe that the chicken has been stewed to the softness you want, then add the wolfberries and cook for about 5 minutes.

10. Add salt to taste.

11. Gastrodia codonopsis stewed chicken.

It is recommended to put about 20-25 grams of gastrodia stewed chicken.

Gastrodia is the main raw material for making gastrodia stewed chicken, is the dried tuber of the orchid plant gastrodia, sweet and flat, return to the liver meridian, has a certain effect of relieving wind and spasmosmodic, calming liver yang, dispelling wind and channeling, etc., stewed soup with the old hen is very good, and the general reputation book is recommended to discuss gastrodia stewed chicken gastrodia gastrodia put about 20-25 grams.

Blanch the chicken before stewing, you can add cooking wine to remove the smell, generally boil on high heat and turn to low heat, and simmer for about 1 hour. Don't put too much seasoning in the stewed chicken of gastrodia, just ginger slices and salt, which can retain the original taste of the chicken soup.

Benefits of Gastrodia stewed chicken for the body:

1. Strengthen your body.

The protein, vitamins, cellulose, amino acids and a variety of minerals in Gastrodia stewed chicken are very high, and eating them in moderation can supplement sufficient nutrients for the human body and improve the body's ability to be less than bacteria and microorganisms.

2. Bright eyes and intelligence.

Gastrodia stewed chicken Qing brother, gastrodia contains a certain amount of gastrodia glycoside, gastrodin and other active ingredients, which can protect brain nerve cells, enhance the ability of optic nerve discrimination, and have the effect of brightening the eyes, followed by chicken is rich in protein, fat, calcium, iron, zinc and other nutrients.

It is conducive to the intellectual development of the human body, so the stewed chicken with gastrodia has a certain role in puzzle and purpose.

3. Promote cardiovascular health The protein, amino acids, fat, vitamins, gastrodin, gastrodia polysaccharides and calcium, zinc, iron and other active ingredients in gastrodia stewed chicken are very high.

Gastrodia stewed chicken put 20-25 grams at a time. If it is calculated by person, it does not exceed 5 grams per person.

Gastrodia stewed chicken is a family health food in Zhaotong area of Yunnan Province. Gastrodia stewed chicken is delicious, delicious and nutritious. Gastrodia and chicken stew, the taste and efficacy are excellent, can be used as a daily health soup, health diet.

The chicken that is generally used to stew gastrodia will choose the old hen, because the hen is milder than the rooster, and the old hen meat is thicker, not so easy to stew, but also more sweet and fragrant, and the protein content is also higher. More than two catties of a chicken stew, suitable for a family to eat, gastrodia once put 20-25 grams, should not be used excessively.

Gastrodia stewed chicken needs attention:

Generally, the gastrodia we buy is dry, and it is constantly cut with a knife. So we need 1-2 days to soak the gastrodia softly. The soaking method is very convenient, just soak in the water, you can change the water when you are free, and it's okay if you don't change it.

Generally, the weight of Gastrodia Tanwei is about 30 grams, which is just right.

Buy chickens and go home, wash and cut, and it is even better to raise your own old hens. As for how much chicken with how many Tianma Xinshan, this is not too much, the dosage of one person is ten to fifteen grams, not so much late. Rinse the soaked gastrodia with water, rub off the surface of the plaster, and then slice it.

Horizontal or vertical cutting is acceptable.

The method of stewing chicken with gastrodia is as follows:Ingredients: 500 grams of chicken, 10 grams of gastrodia.

Excipients: 4 slices of ginger, 2 tablespoons of salt, 3 tablespoons of cooking wine, 3 red dates.

Steps: 1. Cut the chicken into pieces, clean and drain for later use.

2. 8 10 grams of gastrodia slices, 3 red dates, ginger slices.

3. Put the chicken into the bottom of the casserole first, and then put in the gastrodia, red dates, and ginger slices in turn.

4. Cook an appropriate amount of water, add 3 tablespoons of cooking wine and 2 tablespoons of salt.

5. Turn on low heat and simmer slowly for more than 1 hour, skimming off the foam with a spoon in the middle.

6. Remove from the pan and sprinkle with chopped green onions.