Difficulty: assistant ( intermediate )
Cooking time: 30 – 60 minutes
Ingredients: 400g chicken
Seasonings: 1 piece of ginger slice; 1g fishwort; 6 particles of Ophiopogon Japonicus; 1 particle of scaphium scaphigerum; 2tsp of salt
1. Rip off the peel of the chicken, and chop into small pieces. If it’s a whole chicken, it is not necessary to chop into pieces. You just rip off the peel and cut open the belly. Clean the chicken, soak in clean water for some moment and clean again.
2. Clean one piece of old ginger, bat it or chop into pieces. Pour clean water into a wok and blanch the chicken with the old ginger in the wok.
3. Soak fishwort, 6 particles of ophiopogon japonicus, 1 particle of scaphium scaphigerum, and take out the dust and impurities, etc. Wash off the foam of the blanched chicken with cold boiled water.
4. Pour moderate water into a pot and put the chicken inside. Then add the cleaned fishwort, ophiopogon japonicus and scaphium scaphigerum.
5. Boil the water on strong heat and remove the foam. Then shift to gentle heat and stew the chicken until it is well-done and soft. If it’s cooked in a marmite or pot, one hour is needed. If it’s cooked in a pressure cooker, 20 minutes is needed. Sprinkle the salt before eating the dish.
Cooking tips: put some chines and stew them together with the chicken, and the taste is better. I added much water because I don’t like the taste of medicine. You can increase or decrease the amount of water according to your favor.