Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Native chicken ( 1 ) | Ginger ( Appropriate amount ) |
Minced garlic ( Appropriate amount ) | Scallions ( 2 small roots ) |
Cilantro ( 1 root ) | Salt ( 8 grams ) |
Chicken essence ( 6g ) | Panthoxylum bungeanum ( 5g ) |
How to make plain chicken
1. Wash the native chicken and set aside.Chop half of the shallots into minced pieces and half into sections.A little ginger and garlic, a handful of peppercorns.
2. Pour water into the pot, add ginger slices, Sichuan peppercorns, and green onions and bring to a boil.
3. After the water boils, add the chicken and cook for 20 minutes, turning it over halfway to allow it to heat evenly Ripe.
4. Remove the native chicken when it is cooked, let it cool, cut into pieces and place on a plate.Add onion, ginger, garlic and soy sauce to make a dipping sauce.
Tips
It is not advisable to cook the chicken for too long.If you are worried that it will not be cooked enough in 20 minutes, then turn off the heat and let the chicken soak in the soup for 10 minutes before picking it up.This will make it more tender and smooth.
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