Materials?
Wuji: 1050g
Jujube: 4 (dates with stones)
Lycium barbarum: 10 or so.
Salt: about 5 grams.
Cooking wine: 15g
Peeled ginger slices: 17g (used twice)
Onion: 1
The practice of black-bone chicken soup (red dates, medlar, useless drop of oil, rotten soup meat)?
Clean the black-bone chicken thoroughly, chop off the toenails and chicken buttocks with a knife, and take out the fat in the chicken belly (don't stew it with this fat). The weight of the cleaned black-bone chicken is on the kitchen scale above, and the chicken oil is pottery from the chicken belly in the small bowl on the right.
Blanching: 1. Put black-bone chicken in a pot, add cold water, add 10g ginger slices, and pour 15g cooking wine.
2. After the water in the pot is boiled, skim off the floating foam, and then take out the water for 3 minutes to control the dryness (don't pass cold water after the black-bone chicken is boiled, the meat will not be so soft and rotten once it passes cold water, and don't cover the pot when it is boiled, which is beneficial to the fragrance).
1. After the blanched chicken body is naturally cooled, put the chicken feet into the chicken belly, put the black-bone chicken into the casserole, and add 1300ml cold water (stew the black-bone chicken naturally cooled after blanching with cold water. If you take out the scalded chicken pieces and stew them while they are hot, be sure to heat the boiling water.
2. Add 4 jujubes, add 3 slices of peeled ginger (7 grams of ginger), and simmer for 40 minutes after the fire is boiled (the casserole is always boiling).
3. After stewing for 40 minutes, turn the chicken over, continue stewing for 40 minutes, then add salt and medlar, continue stewing for 5 minutes, and then take out the pot. Sprinkle appropriate amount of chopped green onion and a little chicken essence before cooking.
4. In addition, experiments have been done: if the black-bone chicken is cut into small pieces and stewed in an ordinary wok, it needs to add 2000ml of water (the ordinary wok needs to add more water because of its large diameter, so it is best to stew the soup in a casserole or stew pot with a smaller diameter). The whole chicken stew is time-consuming, and it is even more impossible to stew it in an ordinary large-caliber wok.
The picture above shows the state when the lid is opened after stewing.
Season the casserole with a little chopped green onion and chicken essence.
Put it in a bowl, it smells delicious, the rotten broth smells delicious and tastes pure, so I fell in love with black-bone chicken stew.