Clay Pot ChickenStewed ChickenSimple recipe, a nutritious dish, and a healthy delicacy suitable for both adults and children.ChickenContains a richproteinquality, and low fat content, with a fragrant flavor, which helps digestion and the absorption of nutrients.This article introduces four methods for stewing chicken in a clay pot. Those who like this dish can try different methods.

Method 1 for Stewing Chicken in a Clay Pot

IngredientsPreparation

Old Chicken1 chicken, soaked in waterShiitake mushrooms100g,MSG, 5g, 15g of Shaoxing wine, 25g of starchMilk100gChicken broth2kg, green onions,GingerSliced, as needed.Steps

1. Wash and soak shiitake mushrooms, then blanch in boiling water;

Cut the old chicken into pieces, remove the internal organs and head,claws,wash and cut into large pieces, then boil in boiling water and remove, then put into the clay pot.2. Place the clay pot on the fire, add green onions, ginger slices, MSG, Shaoxing wine, chicken broth, and simmer over low heat until the chicken is tender and the broth thickens, then remove the green onions and ginger.

3. Pour the broth into the clay pot, skim off the foam, add milk and shiitake mushrooms, then thicken with starch, and pour into the clay pot to finish.

Method 2 for Stewing Chicken in a Clay Pot

Ingredients

Tender chicken 500g, sweet rice wine 30g,

Onion20g, meat broth 20g, ginger 20g, sesame oil 2g,Soy sauce30g.Steps

1. Wash and clean the chicken, remove the internal organs and feathers, cut into 2cm square pieces, and also wash and cut the

chicken gizzardsandchicken liver.2. Put all the cut chicken pieces, chicken gizzards, and chicken liver into the clay pot, then add green onions, ginger slices, meat broth, soy sauce, sweet rice wine, and water, and simmer over low heat for about 30 minutes. When the chicken broth is almost dry, add a little sesame oil to finish.Method 3 for Stewing Chicken in a Clay Pot

Ingredients

1 young chicken,

Salt

5g, MSG 10g, milk broth 1.5kg, cookedlard75g, cooking wine 5g, green onions 25g, ginger 15g.Steps1. Clean and cut the young chicken, remove the claws, cut through the eye socket, cut it vertically and horizontally, then cut through the back and legs, break the

spine

and large leg bones, then boil in boiling water, and remove, and control the moisture.2. Heat the cooked lard in the pot, then add green onions and ginger (chop finely) to release the fragrance, add cooking wine, then add milk broth, salt, MSG, and stir until it boils, and remove the green onions and ginger.3. Pour it into the clay pot, then put the young chicken into the broth, and simmer over low heat until the meat is tender (you can poke with a fork), then skim off the foam, cover the pot, and serve.

Method 4 for Stewing Chicken in a Clay Pot

Ingredients

1 chicken,

ham

100g, soaked shiitake mushrooms 50g,bamboo shoots50g,green beans5g, chicken broth 1000g, cooking wine 30g, ginger 20g, cooked lard 25g.Steps1. Cut the chicken from the back, then boil in soup until it is cooked, remove and wash, and remove the

blood

and dirt, and remove the roots;soak shiitake mushrooms and remove the root.2. Put the shiitake mushrooms, ham, and bamboo shoots into boiling water, then remove and put in a bowl, add 15g of cooking wine, 250g of chicken broth, 1g of MSG, 1g of salt, 15g of green onions, and 10g of ginger.Steamfor 20 minutes, then take it out and remove the green onions and ginger.

3. Heat the pot, then add the remaining green onions and ginger, and fry until golden, then pour in 750g of chicken broth, boil, then remove the green onions and ginger, add cooking wine and salt, then put the chicken in.4. Cook overhighheat, then pour into the clay pot, simmer over low heat for 1 hour, until the chicken is tender and the broth is white, then add the steamed shiitake mushrooms, bamboo shoots, and ham slices, and boil, then remove the green beans.

Add cooking oil to the wok, heat, then add the remaining scallions and ginger, fry until golden, pour in 750g of chicken broth, bring to a boil, remove scallions and ginger, add cooking wine and salt, then add the chicken.

UseHighheat, then pour into a pot, simmer over low heat for 1 hour, until the chicken is cooked and the broth is white, then add the steamed shiitake mushrooms, bamboo shoots, ham slices and MSG, bring to a boil, then add the pea pods.Shoots.Ready.