Native chickens are raised freely. The food they eat is various surrounding plants and small insects, which have relatively high nutritional value. Compared with raised broilers, the meat of native chickens is stronger, with more reasonable meat structure and nutritional ratio. Native chicken meat is rich in protein, trace elements and various nutrients, and the fat content is relatively low. It is of great value to our human health care. It is a meat product that we China prefer and belongs to high-protein meat. It is difficult to buy authentic local chickens on the market now.
I went to my friend's hometown in late autumn last year and tasted the authentic local chicken soup that I had been missing for many years. The taste, fragrance, and freshness are still lingering today.
Yesterday, I was lucky enough to get an authentic local chicken. My first thought was to make soup. Make a pot of original local chicken soup and drink it. It took 4 hours to finally drink the delicious local chicken soup, and I would like to share it with my friends here.
Shouwu chicken soup
Recipe Recommendations
- local chicken 750 grams
- shouwu 30 grams
- wolfberry a little
- salt appropriate amount
Steps for Shouwu chicken soup
1
Native chicken, salt, polygonum multiflorum, wolfberry, glutinous rice wine.
2
Divide the whole chicken in half, chop half of the chicken into small pieces for later use. (Because this chicken is bigger)
3
The soup pot sits in water, and the water boils under the chicken nuggets flying.
4
After the chicken nuggets fly into the water, put them into the soup pot together with Polygonum multiflorum, add a large soup bowl of water (a little more than the chicken nuggets), bring it to a boil over high heat, and add a tablespoon of glutinous rice wine.
5
Then pour in the earthen pot and cook at high temperature for 3 hours. Add wolfberry halfway. Finally add salt.
6
In winter, often drinking Polygonum multiflorum chicken soup can nourish liver and kidney, enrich essence blood, and blacken hair.