Huaishan chicken porridge practice tips, chicken stew Huaishan how to make delicious

So personally, I'm going to have to be prepared, both mentally and physically. And in the past few days, autumn is coming, the climate is dry, you should eat more soup and water, prepare more fruits and vegetables to prevent autumn dryness, and then boil some nutritious porridge for yourself and your family. I left one for myself to make chicken porridge to drink, and I was not willing to throw the chicken leg bones that I removed, and I stewed a soup stock just right, a chicken leg, three chicken bones to cook a pot of chicken porridge, and I drank a bowl before I got up early the next day to go to work, and I was full of vitality and I could go to work.

In addition to the chicken, I also added a little yam to this bowl of porridge, yam not only helps digestion, tonifying the spleen and stomach, but also can increase the crisp taste, delicious but not greasy, and finally according to your own preferences, drop some sesame oil, sprinkle some pepper, and put some chopped green onions, this porridge is very delicious. Recently, the weather has been dry, and I often make some soup and porridge recipes, which I hope you will enjoy.

Raw chicken yam porridge].

Ingredients: 1 chicken thigh, 100 grams of rice, 100 grams of yam.

Excipients: 3 chicken thigh bones (for boiling broth, you can also use other broth), 1 shallot, appropriate amount of salt, a little white pepper, 5 ml of sesame oil, 10 grams of cooking wine.

Steps: 1. Ingredients, there are just chicken leg bones at home, go to the meat to make other dishes, the remaining two chicken leg bones are not willing to throw away, just boil the broth, so that the porridge tastes better, this porridge can also use chicken breast, and the soup is the same with chicken bones or pork bones.

2. After removing the meat from one chicken thigh, boil the three chicken thigh bones in half a pot of water for 20-30 minutes. Half a pot of broth is best used to make porridge.

3. Soak the rice in water for 30 minutes, and it is very convenient to cut the chicken thighs with a pair of kitchen scissors and debon. Then cut off the skin and leave only the chicken, cut it into cubes, add a little salt, pepper and cooking wine to marinate for preparation.

After a few minutes, make a bowl of stock and skim off the foam.

5. Add the soaked rice grains to the pot, and I use a cast iron pot to cook porridge, or you can use a casserole. Add the stock, if the stock is not enough, add some more water, adding enough water at once. Once the heat is boiling, reduce the heat to low and simmer for 30 minutes.

6. Cook until the rice grains bloom and the porridge soup is thick.

7. Peel and dice the yam for later use, cut the green onion and soak it in water for later use. Do not cut the yam in advance, because it is high in starch and will turn black.

8. Turn on high heat and add the marinated chicken.

9. Add the diced yam and cook together for 5 minutes.

10. Sprinkle some pepper and add an appropriate amount of salt to taste.

11. Pour some sesame oil before cooking, it is fragrant.

Finely chopped green onions are served directly in a bowl. This kind of chicken and yam porridge is light and nutritious, and it is very good for breakfast or dinner. If you are in a hurry for breakfast, you can make a reservation in advance, and the next day, you can just add diced chicken and yam to get a bowl of chicken and salty porridge.

Regulates the stomach. Increase the absorption rate of the stomach and intestines!

Regulating the stomach starts with breakfast.

Breakfast: 1Huaishan chicken and wolfberry porridge.

2.Steamed Huai Shan and corn.

3.Sweet potatoes (sweet potatoes or purple potatoes).

4.Various other porridges: purple sweet potato millet porridge, eight-treasure porridge, white porridge, pumpkin millet porridge, etc.

Drink plenty of water and don't eat spicy food for lunch and dinner.

After the stomach is regulated, you can eat more bread, more rice, and more high-calorie things.

Ingredients: Huaishan parsley chicken porridge: 100 grams of rice, 30 grams of Huaishan dry, 40 grams of parsley, appropriate amount of chicken fat, 500 ml of chicken broth, 150 grams of chicken breast, appropriate amount of salt, appropriate amount of white pepper.

Huaishan longan brown sugar porridge: 70 grams of rice, 30 grams of dried Huaishan, 15 grams of dried longan, appropriate amount of brown sugar.

Huaishan parsley chicken porridge].

Soak the washed rice in water for half an hour, put chicken breast and ginger slices in the pot, add an appropriate amount of water, cook on high heat for 20 minutes, skim off the foam, the soup can be directly used for subsequent porridge, and the chicken breast is taken out and cooled and torn into shredded chicken.

Washed parsley, stems and leaves finely chopped separately.

In the casserole, you can add some boiled chicken fat, mix well, then go to Huaishan dry, pour in enough chicken broth, boil over high heat, stir a few times, turn to low heat.

In order to prevent the pot from overflowing, you can use two chopsticks to hold the lid of the pot to cook porridge for 1 hour.

Reduce the heat to medium, add the shredded chicken, minced parsley, white pepper and salt, stir well, and finally sprinkle a little parsley leaves.

How to make chicken stew in Huaishan, chicken is a very common meat, we often use it to make soup, or stir-fry and other practices, etc., chicken is rich in nutrients, so many people like to eat, the following is about how to make chicken stew in Huaishan.

The preparation of stewed delicious old chicken soup

Buy good chicken. After buying the ingredients, I came back and cut them all and prepared them.

Put the chicken in water and boil, which is what we call blanching, boil and take it out and wash it.

Then pour it into the casserole, and then pour in an appropriate amount of boiling water, note that it is boiling water, boiling water. [It should also be noted here that you may feel that there is less water after putting the ingredients down, so it is good to add it again, and some water will be eliminated in the process of boiling].

Put the ginger together and bring to a boil in a casserole.

Then put all the ingredients in it, and finally put an appropriate amount'Salt.

The casserole boiled for an hour or two, and I bought a tender chicken and boiled it for just one hour before turning off the heat.

After an hour, turn on the pot and watch that there is less water.

Serve it on a plate, the soup is quite thick.

Tips:

The first time I cooked chicken soup and bought tender chicken, children like to drink soup, next time I buy old chicken and come back to try.

Preparation of chicken stewed yam

The old hen is washed and chopped into small pieces; Slice the ginger.

Heat the oil in a pan, stir-fry the ginger slices until fragrant, and pour in the chicken.

After stir-frying for a while, add oyster sauce, five-spice powder, chili sauce and cooking wine to taste, and add an appropriate amount of water.

Pour the chicken broth and chicken into a casserole, bring to a boil over high heat, then reduce the heat to medium-low and cook until the chicken is cooked (about 1 hour).

Wash the yams, peel them and cut them into hob pieces.

Put the yam and chives in a casserole and add salt to taste.

Cooked, that's it.

Picture of the finished chicken stewed yam.

The practice of stewed chicken in Huaishan

Step 1

Chicken cut into medium pieces and washed.

Step 1

Ginger and yam peeled and sliced.

Step 1

Put the rapeseed oil in the pot and heat it, then put the ginger and chicken in the pot and fry for 5 minutes, and finally pour it into the soup pot and stew for a few hours.

Step 1

Picture of the finished product of Huaishan stewed chicken

Cooking techniques of Huaishan stewed chicken

Tips:

If you want to save time in stewing, you can use boiling water to stew chicken at the beginning, and you can also use boiling water to add water in the middle.

1. Add one cup of fine rice to the rice cooker, wash it well, and add the amount of water used to cook the porridge. Open the porridge stall and make porridge.

2. Chickens, cut with a knife a little larger than usual; If it is not a domestic chicken, be sure to remove the internal organs, especially the entrained alveoli in the sternal part of the inside. If you don't remove this thing, the porridge will be very fishy.

3. Put the cleaned and chopped chicken pieces into a hot pan and fry; Don't add oil and salt, add shredded ginger and stir-fry together; Stir-fry until the skin and flesh change color and tighten, then take out the serving plate, add an appropriate amount of cooking wine and salt to marinate for 20 minutes.

4. Huaishan, make porridge with local. The thicker kind. Peel and cut into strips and soak in water. Don't let the juice of Huaishan get on the **.

5. The porridge can be boiled for about 15 minutes before adding Huaishan, pay attention to stirring when cooking porridge after adding Huaishan, and do not make Huaishan stick to the bottom of the pot. It's going to burn.

minutes, the chicken pieces are marinated, and the porridge is in the most boiling state. Add the chicken pieces and stir; When the porridge boils again, you can taste it and add suitable seasonings as appropriate.

7. Finally, add chopped green onions.

8. This porridge is very delicious, but the chicken still lacks a little sauce. Mash the garlic and add salt, light soy sauce and peanut oil. A bowl of peanut-flavored Jiao sauce is ready, and the chicken is eaten with a sauce that is very tender.

Yam chicken is nutritious and does not have too much fat, so it is suitable for both adults and children!

Ingredients: 1 yam with an iron stick.

Chicken breast 100g

Rice 150g (for 3 people).

Ginger One slice.

Salt to taste Cooking wine to taste.

Chives to taste.

Preparation of yam chicken porridge.

Soak the rice for a while, then bring to a boil over high heat, and simmer over medium heat!

Iron stick yam peeling (it is best to put a bag on your hand to prevent allergies!) After washing, cut it with a hob, cut it into smaller pieces, and it is easy to cook! Spare!

Cut the chicken breast into small cubes and marinate with salt and cooking wine!

After the rice grains bloom, pour in the prepared yam cubes, add a large piece of ginger, boil over high heat and change to medium and low heat, and stir frequently to avoid sticking to the pot! Add the marinated chicken when it is almost cooked, stir over high heat, and cook for 3 to 5 minutes. Put the green onion into the pot, add salt, turn off the heat, and the delicious porridge is ready!

Tips:The reason why only the green onion is white when cooking is because the child does not love to eat green onions, so he can't see the green leaves, but there must be a faint fragrance to suppress the fishy smell of the chicken! You can put it yourself in the bowl, and if you don't like it, you won't put the chives!

This porridge is nutritious for breakfast, and the dietary fiber of yam will fill you with energy all morning!

The practice of making chicken soup in Huaishan, Huaishan chicken soup is made with chicken and Huaishan as the main ingredients in the soup, after a long time. It is a soup made of stew, and its effect is to nourish yin, nourish blood, and strengthen the spleen and stomach. So it's good to drink this soup often. Here's how to make chicken soup in Huaishan.

The steps of Huaishan chicken soupHalf or one grass chicken, two Huaishan.

Chop the chicken into small pieces, peel and wash the Huaishan and cut into pieces.

Put the chicken pieces in the pot first, a soup plate of water, a grab of red dates, and an appropriate amount of ginger. Bring to a boil over high heat for five minutes.

Add the Huaishan, cover and continue to cook for five minutes.

Reduce the heat to low and cook slowly for five minutes.

When you see that the Huaishan pieces are beginning to melt at the edges, add an appropriate amount of salt to taste, and sprinkle with chopped green onions.

Finished product. TipsHuaishan is easy to boil, generally put it later, two minutes after cooking, and it will dissolve in the soup after a long time.

That's all for it.

Cut the chicken into small pieces, put it in a pot and blanch it in cold water, and bring it to a boil.

Huaishan changed the knife into small pieces.

Wash the red dates, wolfberries, ginger slices, and chopped green onions, cut them well, and set aside.

The chicken is boiling, remove and rinse and drain.

Put the Huaishan, red dates, wolfberries, and ginger slices into the rice cooker.

Add appropriate water, simmer for 2 hours, add an appropriate amount of salt and chives to taste before serving.

PrecautionsBlanch the chicken in a pot under cold water and boil it, it's not fragrant after boiling for a long time.

The steps of making chicken soup in Huaishan1. Wash the chicken, soak it in water, wash off the blood, cut it into small pieces, and remove the chicken fat.

2. Peel Huaishan, cut the hob block, cut it and soak it in water immediately, I put it a little late and it was a little oxidized and blackened.

3. Peel the carrots and cut them into hob pieces.

4. Boil hot water in a pot and put the chicken pieces in it to boil the water.

5. Wash off the foam from the chicken pieces, drain the water and set aside for later use.

6. Wash the red dates, wash the green onion and ginger, choose the green onion white, and slice the ginger.

7. After the water in the casserole is boiled, add the green onions, ginger and red dates, and continue to boil over high heat.

8. Bring the water in the casserole to a boil again, add the chicken pieces, and simmer on high heat for 10 minutes.

9. After the chicken pieces are cooked, add the Huaishan, carrots and soup treasure, turn to medium heat and simmer for 15 minutes.

10. Add an appropriate amount of salt to taste, turn to low heat and simmer for 20 minutes.

11. Turn off the heat after boiling enough time, and use the residual temperature of the electric pottery stove to boil for a while before eating.

12. The soup in the casserole is very delicious, and it is also refreshing when it is cold.

The practice of making chicken soup in Huaishan is complete.

Huaishan chicken soup practice, Cantonese people love to drink soup all year round, so created a lot of delicious soup cooking method, both the pie calendar nutrition and delicious, and chicken is also a very suitable material for soup, let's take a look at Huaishan chicken soup practice of the whole way.

The practice of selling coarse soup for Huaishan chicken, which warms and nourishes the stomach

Red dates, wolfberries, and sea cucumbers, wash and set aside.

The pitting of jujube will not be too hot.

Wash the yam, cut it, soak it in water and set aside.

Because I didn't want to eat too much meat, I bought chicken shells at the supermarket.

Chicken shell is the bone shell of the chicken after the internal organs and meat have been removed.

Fresh chicken shells are available in big supermarkets.

Wash the chicken shells and cut them for later use.

Put in the right amount of water, put in the chicken shell and all the ingredients.

Simmer for 1 hour.

The two of us ate and stewed in four bowls of water.

In autumn, when the weather becomes cooler, people tend to dry out in different parts, so it is suitable to drink more soup.

For example, this nourishing and nourishing chicken soup.

Dog days - the best time to replenish qi and blood The practice of Codonopsis Astragalus Huaishan Chicken Soup

Peel the chicken (not so greasy), wash the other ingredients and add cold water to the saucepan. 4 bowls of water for half a chicken.

In order to make the soup sweeter and more balanced, add a carrot and add 2 drops of cooking wine to remove the smell.

Simmer for a few hours, add a little salt, and the chicken soup is here

The practice of Huaishan chestnut chicken soup in the health department

Corn cut into sections, chestnut peeled, Huaishan peeled and cut into sections.

Add an appropriate amount of water to the pot, add the corn, chestnuts and ginger slices and cook for 10 to 15 minutes.

chicken chop pieces; Hot water in the pot, put the chicken in the water to remove the blood; Then take out the dust and clean it, drain it and set aside.

Then add the drained chicken and Huaishan. After boiling over high heat, turn to low heat and simmer for 30 to 40 minutes to taste.

After putting it in Huaishan, the soup will not be so turbid, and the taste will be dessert.

Hahaha, I'm the master of no soup and no joy.

Sweet corn with powdered chestnuts and glutinous Huaishan. Finished product.