Pregnant women eat old hens

Old hen soup is a relatively nourishing food and is often used for pregnant women and postpartum women. It has a high nourishing effect. Old hen contains very high protein, and the fat content will decrease as the soup is stewed, distributing the nutrients in the chicken into the soup. After drinking the soup, people will replenish a lot of protein and energy, which can improve the body's immunity and enhance resistance. However, studies have shown that the nutritional content of chicken in old hen soup is higher, and most of the protein will still be retained in the chicken. Therefore, when drinking old hen soup, you should also pay attention to eating more chicken to supplement your body's nutrition.

How to make old hen delicious

Chicken consommé

Ingredients : 1 old hen (about 2 pounds), 50 grams of dried day lily, 30 grams of dried mushrooms, 20 grams of ginger, 250ml cooking wine, a little salt

practice :

1. Wash and drain the old hen, chop it into pieces, slice the ginger, soak the day lily and dried mushrooms, and boil a pot of water for later use.

2. Boil a pot of hot water first, put the chicken in and blanch it, then take it out.

3. Put the chicken pieces, ginger slices, day lily and mushrooms into a casserole/soup pot, and add boiling water to cover the meat pieces twice as high.

4. Bring to a boil over high heat, then simmer over medium heat or in a slow cooker at high temperature for more than 1 hour until the chicken is tender.

Tips : If the soup is too dry, add more water to simmer.

Hand-shredded white chicken

Ingredients : dried mushrooms, fat hens; garnishes: coriander, ginger slices

practice :

1. Soak the dried mushrooms in advance and wash the chicken.

2. Put the chicken, mushrooms and some ginger slices into the pressure cooker and cook for 15-20 minutes after boiling.

3. Slowly fry the chicken oil and ginger slices over low heat. Put it in a bowl after the oil comes out. After it cools down, add salt and a little sugar and put it in the refrigerator to cool for later use.

4. After the chicken is cooked, let it cool and tear the chicken into small pieces with your hands. Then pour the cooled chicken fat into the mixture and stir before serving.

Soy Sauce Chicken

Material :

1. Half a fresh free-range chicken (I bought half of a 3-pound hen);

2. Ginger, some dark soy sauce, light soy sauce (I use Haitian), a little rice wine, and a small amount of star anise (one part of a star anise, too much will change the taste)

practice :

1. Wash and dry half a fresh chicken

2. Take appropriate amount of dark soy sauce (dark soy sauce is better for coloring, not too much, it will be salty), light soy sauce, a little rice wine, and water, mix well and set aside

3. Put a little oil and a few slices of ginger in the pot, sauté until fragrant, add the prepared half chicken and seasoning soy sauce (enough soy sauce to cover half of the chicken), bring to a boil over high heat, cover the pot with a lid and simmer over low heat, occasionally using a spoon to pour the juice on the edge of the pot onto the exposed chicken. Turn the chicken over every five to ten minutes, and continue stewing until the soy sauce is almost dry and the flavor has basically penetrated the chicken.