Autumn and winter nourishment: Old Hen Ginkgo Sea Cucumber Soup
Ingredients
- Old hen Quarter
- Onions One plant
- Ginger Four slices
- Ginkgo Half a bowl
- Salt 1.5 teaspoons
- Yellow wine 2 tablespoons
- Zanthoxylum bungeanum A small handful
Steps
1. The old hen needs to be cleaned
2. Remove the skin on the neck and scrape off the lymph on the central axis of the neck.
3. Keep the cockscombs
4. Chicken claw nail removal
5. Chicken quarters
6. Wash thoroughly, put cold water into the pot, pour a tablespoon of rice wine and blanch it.
7. Reserve half of the rice wine for later use
8. Onion knotting
9. Ginger slices
10. Wash and dry after blanching
11. Put it in the electric stew pot. I only used a quarter of it and froze the rest. Because only one person eats it. Pour in water, add two slices of green onions and peppercorns. Pour in a tablespoon of rice wine. With automatic transmission, it takes about four hours. Add salt an hour before serving.
12. Add a quarter of this amount of pepper
13. The ginkgo is ripe because it has been stripped, cooked and frozen in advance. Just add the chicken soup half an hour before it's ready to be cooked. It is not recommended to use electric stew pots with more than 2.5 liters as the taste will be different.
14.The delicious and nourishing ginkgo chicken soup is ready!
15. If you need something lighter, reduce the amount of chicken and use more ginkgo chicken soup. Add a sea cucumber ten minutes before boiling. The rich and nourishing old hen ginkgo and sea cucumber soup will be ready.
