Sanhuang chicken, ginkgo, and coix rice soup
Ingredients: salt,glutinous rice,baiguo,sanhuang chicken,Jiang,oil,green onions,pepper
Recipe Recommendations
- sanhuang chicken in 1
- glutinous rice 20 grams
- baiguo 10 teeth
- Jiang a
- green onions a
- oil 1 teaspoon
- salt half a teaspoon
- pepper half a teaspoon
Steps for Sanhuang chicken, ginkgo, and coix rice soup
1
Wash the chicken and chop into small pieces; slice the ginger into slices, and cut the green onion into slices of elephant eyes.
2
Remove the outer shell of ginkgo seeds.
3
Soak coix seeds and ginkgo seeds in water (peel off the soaked ginkgo seeds).
4
Heat the pan, add 1 teaspoon oil, saute the ginger slices until fragrant, add the chicken and stir-fry until there is no blood.5
Put into a pot, bring to a boil over high heat, and simmer slowly for 20 minutes.
6
Peel the soaked ginkgo seeds, add them together with the coix seeds into the chicken soup, add a little salt, bring to a boil, simmer over low heat for 20 minutes.Sanhuang chicken, ginkgo, and coix rice soup Make Tips
1. When using ginkgo nuts in dishes or soup, it is best to add them later. This is because the starch in ginkgo nuts easily gelatinizes. To preserve the fragrance of the ginkgo nuts as much as possible, add the kernels after the meat is basically cooked.
2. Excessive consumption of ginkgo nuts can easily lead to abdominal bloating, and in severe cases, symptoms of poisoning may even occur. Adults should not consume more than ten at a time, and children no more than five.