[How to stew cock is delicious and nutritious]_How to stew_How to stew

[How to stew cock is delicious and nutritious]_How to stew_How to stew

Chicken is a common meat product, and chickens are at the top of the list of poultry. This is how people love chickens.

In fact, in the chicken breed, cocks and hens also have different tastes. Generally, the taste of cocks is relatively strong, while the taste of hens is soft.

Therefore, when stewing a cock, you need to stew it well to make it soft. How can stew a cock be delicious and nutritious?

General practice materials: a chicken, onion, ginger, a spoonful of cooking wine, an aniseed, salt, jujube, wolfberry, pumpkin.

Steps: 1. Treat the purchased chicken first, open the belly, remove the internal organs, and cut into small pieces.

2, boil some water, do not boil, just heat it, pour into the pot containing the chicken, remove the dirt on the surface of the chicken, and drain the water.

3. Marinate the chicken with onion ginger and a spoonful of cooking wine to remove the fishy smell.

4, put the cold chicken nuggets into the casserole, pour water, no chicken nuggets, put an aniseed flap (one is enough, more fear of the flavor of spices to deprive the chicken’s umami taste), boil over high heat,Don’t be afraid of trouble at this time. Be sure to use a spoon to skim off the floating foam on the surface of the soup to make the chicken taste better.

5. Turn to low heat and simmer until the meat is cooked. It takes about two hours. If you use a pressure cooker, it will be faster, but the taste is not as good as that of a slow cooker.

6, put some salt at the end, just stew for a while, the salt should be put last, otherwise it will make the meat hard.

7. When I waited until the chicken was stewed halfway, I added some jujube and wolfberry. When the chicken was almost finished, I suddenly remembered that there was steaming pumpkin in the pot over there. I had a clever move and cut the steamed pumpkin into pieces., Thrown into the chicken soup and stewed for a few more minutes.

Chestnut and apricot stewed chicken materials: 200 grams of chestnuts, 25 grams of red dates, 12 grams of sweet almonds, 10 grams of walnut kernels, 1500 grams of rooster, 15 grams of onion segments, 15 grams of ginger.

Seasoning: 15 grams of cooking wine, 5 grams of refined salt, 20 grams of soy sauce, 3 grams of MSG, 10 grams of sugar, and 25 grams of lard.

Practice 1.

Soak the sweet almonds and walnuts in boiling water, peel them, remove the drained water, fry them in a warm oil pan until golden brown, and remove the sweet almonds until they are cold.

Cut two chestnuts, put them in boiling water, and cook until the shell and clothing are peelable.


The chicken is washed and chopped and chopped into 3 cm square pieces.

Add the lard to the pan to 60% heat, stir-fry the chicken, add cooking wine, ginger, monosodium glutamate, salt, spring onion, sugar and soy sauce and stir-fry until colored. Then add an appropriate amount of water.Cover and simmer for about 1 hour. Add chestnuts and simmer until the chicken is cooked.


Remove the chestnuts from the pot and place them in a pot, then remove the chicken and place on top of the chestnuts.

Mix the soup and pour over the chicken and sprinkle with the almonds.

Note: This dish can supplement deficiency and warmth, strengthen the kidneys and strengthen bones and bones, and can be eaten by people who are weak and thin.

But be careful with cold fever and fever.

Vegetable stewed chicken ingredients: 4 tablespoons of flour, 4 pounds of peeled chicken thighs, 4 pieces of celery, sliced 4 carrots, peeled and sliced a small yellow onion, peeled and sliced 2 tablespoons of tarragon vinegar, 1 teaspoon of spice powder (parsley,Dried radish, tarragon and chives) 1 slice of bay leaf salt and fresh black pepper

Melt the grease in a large cast-iron pot or thick casserole over medium heat.

Fry the chicken in batches to avoid overcrowding in the pan, which can cause the chicken to become unripe.

Fry until the meat turns brown, about 6-8 minutes on one side.

Set aside the chicken.


Essentially, boil 4 cups of water in a small pot over high heat.

Then lower the heat to low heat.


Add celery, carrot, onion, vinegar, spice powder and bay leaf to the pan where you fry the chicken before. Remember to scrape the bottom of the pan first.

Season with salt and pepper and cook until the vegetables start to soften, about 3 minutes.


Add chicken with gravy to the pot, add enough hot water (cover the chicken, about 3 cups of water), and cook until boiling.

Turn the heat to low heat, cover the pot, and simmer slowly until the chicken becomes tender, about 1 hour.Go out bay leaf.

Seahorse wolfberry stew rooster ingredients: one hippocampus, 2 grams of wolfberry, 200 grams of cock, 2 slices of ginger, 3 grams of rice wine, clear chicken soup, chicken powder, refined salt and other appropriate amounts.

Method: 1 cock cut into pieces, washed with water, poured into the cup with the washed herbs, ginger, rice wine, chicken powder, clear chicken soup.

2 Wrap the edible cellophane inside the cup, and tighten the rubber band.

3 After steaming in the steamer for 2 hours, season with just the right amount of salt.

Efficacy review: The hippocampus has high nutritional value and can be distinguished from ginseng. It is known as “Northern ginseng, southern hippocampus”, warm and sweet, salty, warming kidney and aphrodisiac, and promoting blood circulation and dispersing swelling.

Lycium barbarum is sweet and flat, and has the effects of nourishing liver and kidney, nourishing liver and eyesight.

The rooster folk has said that “every nine chickens, good health in the coming year”.

Chinese medicine believes that roosters are yang, which has the effect of nourishing the essence and filling the marrow, warming the five internal organs, and nourishing the deficiency.

The three are combined, rich in nutrition, and have the effect of nourishing liver, spleen, kidney, and promoting blood circulation and dispersing swelling.