Stewed chicken juice

Stewed chicken juice method:

Raw materials for making chicken stew:

One fresh fat hen (about 1500g), 100g wolfberry, 20g ginger, 0.5g monosodium glutamate, 1g pepper, 2G refined salt.

The steps of making stewed chicken juice are as follows:

The hens were slaughtered and feathered. The internal organs were removed. The head and feet of the hens were cut off. Then the hens were put into the pot and water was added. Then the hens were put on the high fire and boiled. The floating foam was removed. Then the ginger and wolfberry were added (wrapped with white gauze). The hens were put into the stewing oven and simmered for 4 hours (3 hours for the tender chickens). The chickens were taken out. The chicken was removed with chopsticks. The back bones were removed. The ginger was removed and the wolfberry was taken out. When eating, put chicken juice and shredded chicken in a bowl, add monosodium glutamate, refined salt, pepper, and add fresh vegetables.

Characteristics of stewed chicken juice:

The soup is fresh and tender with a pure aftertaste.

Stewed chicken juice

Stewed chicken juice is a traditional local famous dish in Sichuan Province, which belongs to Sichuan cuisine. The soup is fresh and tender with a pure aftertaste. It can be eaten by the general population. The elderly, the sick and the weak are more suitable for eating. It is used for asthenia and emaciation, deficiency of food, diarrhea, dizziness and palpitation, irregular menstruation, postpartum milk deficiency, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, etc.

Characteristics of dishes

The soup is fresh and tender with a pure aftertaste.

raw material

Fresh fat hens (about 1500 grams). 100 grams of Lycium barbarum. Ginger 20g, monosodium glutamate 0.5g, pepper 1g. 2 grams of refined salt.

Production process

The hens were slaughtered and feathered, removed the internal organs, washed, and slaughtered. Put the chicken into the pot, add water, and bring to a boil over a high fire. Skim off the bubbles, add ginger and Chinese wolfberry (wrapped with white gauze). Move the chicken into the stewing oven and simmer for 4 hours (3 hours for tender chicken). Remove the chicken with chopsticks, remove the spine, remove the ginger, and take out the Chinese wolfberry. When eating, put chicken juice and shredded chicken in a bowl, add monosodium glutamate, refined salt, pepper, and add fresh vegetables.

nutritive value

Chicken protein content ratio is high, many kinds, and high digestibility, it is easy to be absorbed by the human body, has the function of enhancing physical strength, strong body. Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Lycium barbarum, known as Lycium barbarum and red eardrop, is the mature fruit of Lycium barbarum in Solanaceae. Wolfberry fruit is a famous Chinese herbal medicine at home and abroad. It has been known as the top quality product in the Shennong herbal medicine classics. It is called "long clothing and light body, not cold and cold". In the outline of herbal medicine, there are more than 30 prescriptions for strengthening the body of wolfberry seed. Wolfberry is the top quality of nourishing and nourishing people from top to bottom, and it has the effect of postpone aging and resisting old age, but also known as "Lao Tzu". The tender shoots and leaves of Lycium barbarum in spring are called Lycium barbarum head, which is not only a kind of vegetable, but also a kind of nutritious health care product. Lycium barbarum contains a variety of amino acids, betaine, jasminoflavin, Physalis alkekengi and other special nutrients, which make it have different health effects. According to the contemporary research, Lycium barbarum contains abundant nutrients, including 4.49 g of crude egg white, 2.33 g of crude fat, 9.12 g of carbohydrate, 96 mg of carotenoid, 0.053 mg of thiamine, 0.137 mg of riboflavin, 19.8 mg of ascorbic acid, 0.26 mg of betaine, and abundant elements such as potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, And 22 kinds of amino acids and vitamins.

Dietotherapy and health

Chinese medicine believes that the whole body of chicken can be used as medicine. Chicken is beneficial to five zang organs, tonifying deficiency, strengthening spleen and stomach, strengthening muscles and bones, activating blood vessels, regulating menstruation and stopping leucorrhea. Chicken is mild, warm and sweet in nature. It enters the spleen and stomach channels. It can replenish qi, replenish essence and add marrow. It is used for asthenia and emaciation, lack of food, diarrhea, dizziness and palpitation, irregular menstruation, postpartum milk deficiency, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, etc.

Related groups

It can be eaten by the general population. 1. The elderly, the sick and the weak are more suitable for eating.

2. People with cold, headache, fatigue, fever, internal fire and phlegm dampness should not eat chicken or chicken soup. Obesity patients and those with heat toxin and furuncle should not eat; hypertension patients and those with high blood lipid should not eat. Chicken soup contains more fat, will make blood cholesterol further rise, cause arteriosclerosis, coronary heart disease, so that blood pressure continues to rise, adverse to the condition; suffering from cholecystitis, cholelithiasis people avoid food, so as not to stimulate the gallbladder, cause bile colic attack. It has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc.

The food is mutual restraint

Chicken should not be eaten with pheasant, turtle, carp, crucian carp, rabbit, shrimp, onion and garlic;

Eating with sesame and chrysanthemum is easy to be poisoned;

It is not suitable to eat with plum and rabbit meat, which will lead to diarrhea;

Eating with mustard will make you angry.

Similar dishes

Dish name: Lian Guo Tang

Features: the soup is delicious and tender. It is one of the famous dishes in Sichuan. Raw materials: 200g pork hind legs, 75g white radish (both Chinese cabbage and Chinese cabbage), 13g chili oil, 13g bean paste, 13g green onion, a little pepper powder, 13g cooking wine, 50g soy sauce, 3G monosodium glutamate, 5 Chinese prickly ash, 8g ginger.

Production process:

(1) After the meat is thoroughly boiled in boiling water, take it out and cut it into large slices. Cut the radish into 0.2 cm thick, 3 cm wide and 4 cm long slices. Break the ginger and cypress and green onion.

(2) With soy sauce, chili oil, pepper powder, bean paste and soup into juice.

(3) Put the radish into the original soup with Chinese prickly ash and scallion, boil it over high heat, then put in the sliced meat, cook it slightly, then put in the cooking wine, monosodium glutamate, pepper and salt. Dip in the juice when eating.

Dish name: squid in glass

Features: clear color of the soup, white and transparent fish color, like glass, with green vegetable heart, fresh color, smooth and tender taste.

Ingredients: dried squid (about 150g). Spinach heart 50 grams. 509g clear soup, 1g pepper, 2G salt, 0.5g monosodium glutamate and 10g cooking wine.

Production process: soak the squid in warm water for 1 hour, wash it, remove the head beard and skin, use a sharp blade to grow a complete and uniform slice about 9cm in length and 3.5cm in width, put it into a bowl, wash it with warm water once, drain the water, mix it with white alkali, cover it with boiling water, and simmer until the water is not hot, decant the water, then simmer with boiling water, and repeat until the squid is white, transparent and soft, then use it again The water floats up for use. Wash the heart of spinach and put it into a boiling water pan. Remove it and put it into a soup bowl. Heat it in the bottom of the pot and cook the soup. After boiling, put in the fish fillets and feed them twice. Remove and cover the heart of spinach. Add pepper, salt, monosodium glutamate and cooking wine, then pour into the soup bowl.

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