Main Ingredients:
Old Hen: 1.
Auxiliary Ingredients:
Scallion: appropriate amount; Ginger: appropriate amount; Jujube: appropriate amount; Goji Berry: appropriate amount.
Seasonings:
Cooking Wine: 1 tablespoon; Star Anise: 1; Salt: appropriate amount.
Taste: Salty and Fresh; Cooking Method: Stewed; Time-consuming: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Clear Stewed Old Hen
First, process the old hen you bought;
Open the belly and remove the internal organs, then chop it into small pieces.
Boil some water, not necessary to boil it, just heat it up, pour it into the pot containing the chicken, remove the dirt on the surface of the chicken, and drain the water.
Marinate the chicken pieces with scallion, ginger, and a tablespoon of cooking wine to remove the fishy smell. Put the cooled chicken pieces into a clay pot, pour in water, cover the chicken pieces, add a star anise (one is enough, too many may take away the freshness of the chicken itself), and bring it to a boil over high heat. At this time, don’t be lazy, use a spoon to skim off the foam on the surface of the soup, so that the chicken will taste better.
Reduce the heat to low and stew until the meat is tender. It takes nearly two hours, but it will be faster if you use a pressure cooker. However, the taste will not be as good as using a clay pot and slow fire. Finally, add some salt and stew for a while. Salt should be added last, otherwise the meat will become tough.
When the chicken was halfway cooked, I added some jujubes and goji berries. When the chicken was almost done, I suddenly remembered that there was pumpkin steaming in the other pot. So, I cut some pieces of the already steamed pumpkin and put them into the chicken soup and stewed for a few more minutes.
