Stewed chicken with asparagus and lotus root

Stewed chicken with asparagus and lotus root

Introduction:

"Our family is used to having soup. (except for breakfast) this soup can be simple tomato and egg soup, or white gourd and soybean soup, or fish soup - or chicken soup. If you don't have time, you can make it easier. If you have time, you can stew it slowly. Just like today's pot of "asparagus and lotus root stewed chicken soup", you take out a piece of grass chicken leg from the refrigerator today. With lotus root, carrot and asparagus, it's a pot of health soup in summer

Production steps:

Step 1: prepare food

Step 2: wash asparagus and cut into sections, peel carrot and lotus root, wash and slice for use

Step 3: thaw the chicken leg, wash and cut it into pieces, blanch it in water and take it out

Step 4: take the casserole, put in the chicken, add the right amount of water

Step 5: ginger, onion, cooking wine

Step 6: bring to a boil and simmer for 60 minutes

Step 7: put down the lotus root

Step 8: put down the carrots, bring to a boil, simmer for 15 minutes

Step 9: put down the asparagus

Step 10: add salt and simmer for about 5 minutes

Step 11: skim off the oil slick, remove the scallion knots and add some chicken essence.

Materials required:

Grass chicken leg: 500g

Lotus root: 300g

Carrot: 80g

Asparagus: 100g

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Chicken essence: appropriate amount

Note: 1. Asparagus is easy to be cooked, so put it at last. 2. Add enough water at a time. 3. Chicken essence can not be added.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: light