Stewed chicken with flower glue

Stewed chicken with flower glue

Introduction:

"Huajiao, also known as fish maw, is one of the four tonics in China, known as the eight treasures of the sea. It is known for its rich gelatinous, so it is called flower gum. It has high nutritional value, can strengthen the body, nourish the blood and the face. The main components of flower glue are high-grade collagen, vitamins, calcium, zinc, iron, selenium and other trace elements. Its protein content is as high as 84.2% and fat content is only 0.2%. It is an ideal high protein and low fat food

Production steps:

Step 1: prepare the chicken, wash it and cut it into sections.

Step 2: prepare two styrofoam and foam with water.

Step 3: wash the soup with clean water and set aside (red dates need to be seeded, otherwise they will be hot and dry)

Step 4: clean the flower glue and cut it into sections. Beat the ginger and set it aside.

Step 5: clean the chicken by removing excess oil with flying water

Step 6: put all the ingredients into the soup pot, add the right amount of water, add the right amount of cooking wine; then operate according to the instructions of the electronic stew cup, add boiling water on the periphery, and cover the lid

Step 7: stew for about 3 hours. Add salt to taste sweet before eating

Materials required:

Half a chicken

Glue: two

Red dates: 4

Ginger: right amount

Salt: right amount

Beiqi: 3 tablets

Longan: moderate

Chinese wolfberry: right amount

Cooking wine: moderate

Note: 1. If it's thicker, soak it in cold water for 3-4 hours, then put it in the pot for boiling, and soak it in hot water for 2-3 hours. If it is too big and thick, it can be cut and dipped; when removing the fishy smell, use green onion and ginger, and then put some wine to remove the fishy smell. 2. If you are afraid of oil and heat, you can remove all the chicken skin and oil. 3. Blanching chicken can make the soup clearer and more delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other