How to make chicken soup in casserole?

Casserole is a relatively traditional kitchen utensil. Chicken cooked in a casserole will taste more fragrant. Cooking chicken soup in a casserole is a method that many families know. It usually takes more than an hour to cook, so that the chicken soup can taste delicious and the nutrients of the chicken can be integrated into the soup.

How to cook chicken in casserole

Operation time: 60 minutes

Ingredients: 1 clean young hen.

Seasoning: 15 grams each of scallion segments and ginger pieces, 1 teaspoon each of fine salt and cooking wine, 2 teaspoons of MSG, 75 grams of cooked lard, and 1500 grams of milk soup.

1. Wash the young hens, chop off the feet, cut off the eyes of the chicken head, and split it vertically.

2. Split the chicken vertically from the spine, break the spine and thigh bones, put it into a pot of water, boil it, blanch it thoroughly, then remove it and drain it.

3. Put the pot on the fire, add cooked lard and heat it to 70% hot, first add the scallion and ginger slices and stir-fry until fragrant, then add cooking wine, add milk soup, salt and MSG and bring to a boil.

4. Remove the onion and ginger, pour them into a casserole, put in the young chicken and bring to a boil, then simmer over low heat until cooked through, skim off the excess oil and serve.

Tips

1. It is best to add salt after stewing chicken soup.

2. Yams cannot be stored too early, otherwise they will become rotten.

3. There is no need to add too many seasonings, as it will cover up the flavor of the chicken itself.