Sanhuang chicken soup

1

For a Sanhuang chicken, it is recommended to choose a smaller one, weighing about 500g. If it is too big, one is that the pot is difficult to put down. In addition, when making chicken soup, you usually don't eat much meat. It is a bit wasteful to use a larger chicken.

2

Because it is frozen, defrost it first, bubble it with water, and wash it

3

There is too much fat on the chicken butt, so it is recommended to remove it. No one eats the chicken head in my family, so remove it as well. Isn't it cruel to chop off your head and chop off your chrysanthemums like this?! haha

4

To prepare a handful of small incense, it is recommended to wrap it with the sieve or gauze and stew it, otherwise the pot will be stewed and you will have to fish it out again.

5

Green onions and ginger are a must. I found the mushroom temporarily, and I put it in there only one left. If you have dried mushrooms at home, you can soak them in advance, and then pour them into the pot with the soaked mushroom water. They taste better. Fresh mushrooms can also be used.

6

Use boiling water to scald the thawed chicken that has just been washed and thawed

7

Cut the green onion and slice the ginger

8

Some cooking wine

9

Choose to make soup, ok, a pot of delicious chicken soup will be ready later.

Generally, it is not recommended to put salt first in soup, but my family prefers salty food, and soup that is too weak cannot be eaten. In addition, if you don't add salt at the beginning, add salt again when the chicken soup is ready. Although the soup is salty, the chicken does not taste well. So at the beginning, you can add a small amount of salt. After the chicken soup is OK, you can take out the chicken and tear it directly to eat the meat. The chicken in the soup is already very rotten, so it is also good to tear it into strips and soak it in the chicken soup. This soup is suitable for pregnant women and pregnant women to supplement nutrition. PS. There will be a layer of chicken oil and foam on top of the cooked soup. The foam will be skimmed away and the chicken oil can be placed in a crisper box. You can blend with chicken soup next time you cook noodles. Of course, you can throw it away if you don't want it, but it's a bit wasteful