How to make seafood chicken casserole

The best thing about living in Guangdong is being able to eat fresh seafood. If you want to eat seafood in the north, you can only buy it in the seafood market, and it is not fresh anymore. Only fresh seafood is sweet and delicious. This seafood chicken hotpot is an authentic Cantonese dish. The method is very simple, but the key is to make sure the ingredients are fresh. I used a cast iron pot, I think it should be OK to use other pots, friends who love to eat can refer to it, the seafood chicken pot is as follows:

1. Materials

Main ingredients: 400g crab and 1 whole chicken.

Auxiliary ingredients: appropriate amount of mint leaves, sesame oil, light soy sauce, cooking wine, pepper, cornstarch, 75g ginger, 2 spoons of salt, and appropriate amount of golden peony root.

2. Practice

1. Brush the crab clean with a toothbrush, remove the hairy part under the belly, and remove the binding tape.

2. Cut part of the chicken into soup and boil it for one hour, and marinate the rest with sesame oil, cornstarch, pepper, cooking wine and light soy sauce for 20 minutes.

3. Add ginger slices and fry until fragrant, then add crab and marinated chicken.

4. Pick the tender parts of the angelica dahurica and the lotus, wash them and set aside.

5. Take out the chicken from the chicken soup, add in the sweet potato, lotus root, fried crab and chicken.

6. Cover and cook for about 10 minutes, remove the lid, add salt, and cook for another 5 minutes.

Nutritional value of seafood:

Crabs are rich in protein and trace elements, and have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is very beneficial for the recovery of tuberculosis. Crabs are cold in nature and salty in taste, and belong to the liver and stomach meridians. They have the effects of clearing away heat and detoxifying, nourishing bones and marrow, nourishing tendons and setting bones, promoting blood circulation and removing phlegm, promoting dampness and relieving jaundice, benefiting limbs, nourishing liver yin, and replenishing gastric juice. They have certain therapeutic effects on blood stasis, jaundice, low back and leg pain, and rheumatoid arthritis.

Target Group

It is suitable for people with bruises, broken bones, blood stasis and swelling, retained placenta, weak labor contractions, and delayed fetal delivery, especially crab claws. People with weak spleen and stomach, loose stools, dull abdominal pain, unrecovered colds, chronic rheumatism, and stubborn skin itching diseases should avoid eating crabs. People with heavy menstruation, dysmenorrhea, and pregnant women should avoid eating crabs, especially crab claws.