Baiguo Sanhuang Chicken
Ginkgo has the effect of detoxifying and lowering blood pressure. It also has the effect of replenishing lungs and kidneys, and strengthening the body. When paired with chicken, the two have complementary nutritional effects.
Recipe Recommendations
- baiguo of 10
- sanhuang chicken in 1
- mushrooms 10 flowers
- onion appropriate amount
- ginger slices appropriate amount
- dried chili Half-1
- pepper ten pills
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- cooking wine 2 tablespoons
- sugar 2 tablespoons
- salt appropriate amount
- MSG a little
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Baiguo Sanhuang Chicken
1
First fix the ginkgo biloba with your hands, knock on the edge with the back of the knife, knock open a small bite, put it on a hot pot and cook for about ten minutes, take it out and put it in cold water to cool, and the shell can be easily removed along the opening.
2
Remove the viscera of the Sanhuang chicken, clean it and chop it into small pieces, put it into boiling water and blanch it for a short time. While blanch, pour a little cooking wine to remove the fishy smell, and then fish out the chicken pieces for later use.
3
Heat the pan, 50% heat, add more than a dozen pepper grains and half of the dried pepper, stir-fry over low heat to create the fragrance, take out the pepper and dried pepper and discard.
4
Pour in the hot chicken nuggets and ginger slices, stir fry over high heat, and add soy sauce to color.
5
Pour hot water over the chicken nuggets, add oyster sauce, mushrooms, and spring onions, bring to the boil over high heat and turn to medium heat, and bake for about 30 minutes.
6
Pour in the ginkgo seeds and cook for five minutes.
7
Add two spoonfuls of white sugar, appropriate amount of salt, and monosodium glutamate to taste, heat for five minutes, until the soup thickens, and serve the pan.