Stewed grass chicken with corn
I only added a little salt to the soup and didn't add any other seasonings. However, the grass chicken is a grass chicken, which is really delicious. The soup has a strong aroma of corn, and the corn absorbs the oil from the stew of the old hen. A lot, the soup is much lighter and less greasy. To be honest, this chicken today can be regarded as the fattest among chickens. I removed a lot of butter.
Steps for Stewed grass chicken with corn
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1. Wash the old hen, chop it into pieces, soak the fungus, and wash the red dates
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2. Add oil in the pan and preheat, add green onions and ginger and fry until fragrant, add chicken and stir fry until there is no blood, and the aroma wafts out.
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3. Add water to the pan to cover the chicken (you can add more because it takes a long time to stew)
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4. After boiling the water over high heat, skim off the floating powder. Then, reduce the heat to low and simmer slowly. After about 30 minutes, add the corn and red dates and cook together.
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5. Continue to simmer, add fungus after about 90 minutes.
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After 3 hours, add salt and chives, turn off the heat, remove the pan and serve on plates.Stewed grass chicken with corn Make Tips
The chicken should be stir-fried fully and the blood should be stir-fried, so that the soup will be more delicious, will not smell, and the soup will be transparent