Fresh bamboo shoots and chicken soup
This soup didn't put anything in except salt. The delicious flavor seemed to penetrate into every taste. See on the far left? There is still a string of small eggs in your stomach. The soup also turns into a rich color. Drinking a bowl is quite satisfying.
Recipe Recommendations
- local chicken half a
- Jiang a
- onion a
- wolfberry 20 grains
- salt a teaspoon
- salty and fresh
- stewed
- several hours
- simple
Steps for Fresh bamboo shoots and chicken soup
1
In the raw material diagram, there are small eggs on the top right.
2
Boil boiling water to scalm the chicken and clean the hair on it.
3
Slice the bamboo shoots, blanch them in water and boil them, cut the green onions into sections, and slice the ginger into slices. (Steps 2 and 3 are interchangeable. First, blanch the bamboo shoots in water to heat the chicken. Don't cook, just use boiling water to wash it over. That way, it's easier to handle the hair and remove the dirt and blood)
4
Put the chicken, bamboo shoots, onions and ginger into a casserole or soup pot, cook the soup for 2 hours, and add salt for an hour and a half.
5
When the soup is thick, add the wolfberry fruit. It can be served. It is most comfortable to drink while it is hot. The remaining meat can be torn and eaten cold or made into noodles.
6
Out of the pot. It is most comfortable to drink while it is hot. The remaining meat can be torn and eaten cold or made into noodles.Fresh bamboo shoots and chicken soup Make Tips
Stewing bamboo shoots and chicken together is delicious in itself, so don't add seasonings. If it is vegetable chicken, it should be blanched and boiled.