Chestnut chicken soup
By VicentaLakin
When I was home, my mom used to make them with chestnuts and roosters every year. A pot of chicken soup, which is clean and greasy, and a twirl of sweet, pastrami powder, which is ready to enter, so it's particularly popular and often misses the smell of mother's cooking. It's hard to get a new mother's cooking far from home, so you can do it yourself。
Recipe Recommendations
- black chicken in 1
- Fresh chestnut of 20
- ash jujube of 8
- salt appropriate amount
- qingshui appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Chestnut chicken soup
1
Get the ingredients ready2
The rooster cleans up and drys up into pieces3
add a proper amount of fresh water to the casserole (water is not recommended for 5 cm ~ 10 cm), and when the water is boiled, put it in the rooster, boil it, remove the foam from the surface, and then put a lid on the fire and make it pot4
fresh chestnut bowls, with about 2g salt and a proper roll-off water soak for 3 to 5 minutes5
Cut a little mouth with scissors, and it's easy to take the shell and the skin. Drop it6
In about half an hour, open the casserole7
Add the hulls, the chestnuts after the skin, the lids, and the fire8
After another half hour, open the casserole cap, add clean dates and appropriate salt, and then put on the casserole and keep the casserole down for about 15 minutesChestnut chicken soup Make Tips
One, the soup suggests a one-time increase in the water from this casserole fire, and the soup, and recommends that no three be added in the middle, no red date advice be added to the salt, and that it not be roasted for long periods of time, and that the loss of nutrients also affect the taste of fresh chestnuts and skins: three to five minutes of water bathe with salt, and a cut with scissors, and the shells and skins are taken off together