
With makings
Chicken | 1 |
Ginger | 3-4 piece |
Shallot | 5-6 root |
Cooking wine | 1 spoon |
Aniseed (anise) | 1 |
Red jujube | 5-6 |
Medlar | 20-30 bead |
Salt | 2-3 gram |
White pepper | A few |
The practice of chicken broth of boiled in clear soup
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3 yellow chicken, clean clean.
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Cut 3 yellow chicken chunk, 2~3 crossing water second, clean clean blood water. Hit into the knot after shallot is abluent, jiang Qie is become piece.
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Cold water puts knot of gallinaceous piece, green, Jiang Pian, aniseed, cooking wine and touch pink of Bai Hu any of several hot spice plants, open boil of conflagration general soup. Make float foam next, lid of the boiler on small fire lid is stewed boil about one hour.
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Stew to chicken ripe hind, join the big jujube that has washed, join right amount salt, stew boil about half hours, put medlar again next, stew 10 minutes or so again.
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Chicken broth aroma is full-bodied, nutrition is rich.
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Color is light golden, not fat however.
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When suiting to be cold most, will go up a bowl of be eaten together with rice or bread.
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Old little all appropriate
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