Ingredients for Clear-Stewed Chicken

Clean Slow-cooked Chicken with Sea Cucumber Detailed preparation of sea cucumber soupCuisine and benefits: Delicious Rice porridge Soup
Preparation method for clear slow-cooked chicken with sea cucumberMain ingredients: Water-soaked Seaweed 400 grams, 1.5 kg young chicken,Ham Slices 25 grams, water-soaked mushroom 50 grams, bamboo shoot slices 50 grams, chicken bones 500 grams, small ribs 250 grams.Fine salt 6 grams, cooking wine 35 grams, green onion 10 grams,ginger 10 grams,MSG 5 grams,Broth 1000 milliliters.

Teach you how to make clear slow-cooked chicken with sea cucumber, how to make it taste good①Wash the soaked sea cucumbers and blanch them in boiling water, then take out.

②Chicken bones, small ribs cut into pieces, and young chickens together are blanched in boiling water, then washed clean of impurities.Blood and 

mucus. 

③Remove the stems from mushrooms, wash them to remove sand and use them later.④Place sea cucumbers and young chickens in a soup bowl. Put bamboo shoot slices at both ends of the gap between sea cucumber and young chicken, ham slices in the center. Add cooking wine, MSG, fine salt, green onion, ginger, chicken bones, small ribs, broth, cover with lid, steam over a steamer until cooked. Remove chicken bones and ribs, remove green onions and ginger, it can be eaten now.

 

 

Clear-cooked Chicken with Drunken CrabCuisine and benefits:Su cuisine
Drunken crab clear-cooked chickenMain ingredients: Live Old hen (about 750 grams) one, 150 grams drunken crab. Ham slices 25 grams, water-soaked mushroom 15 grams, bamboo shoot slices 25 grams. Rice wine 40 milliliters, green onion 25 grams, ginger 25 grams, fine salt 7.5 grams.

Drunken crab clear-cooked chicken characteristics: Two fresh ingredients cooked together, soft chicken and rich broth, alcohol fragrance, tastes fresh and salty when eaten. In the clear slow-cooked chicken, this dish has a unique flavor. Teach you how to make drunken crab clear-cooked chicken, how to make it taste goodChop the hen, along with gizzards, liver, and heart together, put them into boiling water for a brief scalding, then wash clean. Put in a sandpot (chicken belly up), add enough water to cover the chicken body.Put clay potonfire to boil, remove foam, move to low heat and simmer for 3 hours until tender. Take out the flat plate and bamboo basket, pick out green onion and ginger, cut gizzards, liver, heart into slices. Place chicken belly up with drunken crab and drunken crab sauce in it. Put back on fire to boil, remove foam, add fine salt, arrange ham, mushroom slice, bamboo shoot slice and gizzards, liver, heart slices on the chicken body, cook over medium heat until boiling. Place the chicken breast side up and add the pickled crab and its marinade. Put the sandpot back on high heat to bring to a boil, skim off any foam, add fine salt, arrange ham slices, winter mushroom slices, bamboo shoot slices, as well as pig's liver and heart pieces on top of the chicken, then cook over medium-high heat until it boils.