Speaking of native chickens, their nutritional value is very rich. Native chickens have high protein, no pollution, no hormones, and good meat quality. The soup is delicious. The native chickens are fed with grain, so they are the most nutritious. The way to eat is to make soup. Generally, ingredients such as Codonopsis and wolfberry are put into it, and then simmered over low heat. The resulting soup is very rich and all the nutrients are in the soup.
Native chickens are also called grass chickens and dumb chickens, which refer to broiler chickens raised in mountains, forests, orchards. The chicken is delicate, the meat is delicious, the protein is good, and the nutrition is rich.
Maitake and chicken are the best match, and they are most suitable for making soup. Maitake that has been infiltrated with chicken broth has become more sweet and delicious, with unreserved and incisive flavor, which interprets the most primitive freshness.
Features: Fresh and mellow fragrance, nourishing and nourishing the body.
Ingredients: 75 grams of Maitake, a native chicken, ginger, green onions, rice wine, oil, salt, monosodium glutamate, chicken essence, pepper
practice:
1. Cut the local chicken into pieces, soak and wash repeatedly in clean water, blanch the chicken pieces in a pot, and blanch the chicken pieces for a few minutes.
2. After the chicken nuggets are blanched and drained, add a little minced ginger and garlic according to personal taste. A small amount is very fresh. Stir evenly and let it stand for 30 minutes to taste.
3. Maitake, cut off the pedicles and wash them, tear them into small flowers, soak the hair with warm water, and rinse with water to remove impurities.
4. Then put the chicken nuggets in a casserole, add water, rice wine, ginger slices, green onion knots, bring to a boil over high heat, add Maitake and wolfberry, and simmer for one hour.
5. After simmering, add salt, chicken essence, monosodium glutamate, pepper and serve.
