Braised Chicken with Chinese Medicine

Braised Chicken with Chinese Medicine 

history

It is undeniable that Chinese food culture is spread all over the world. Especially in ASEAN where Chinese people live in every country, Chinese food is so popular and inseparably inserted into the way of life. especially countries with clear Chinese communities such as Malaysia and Singapore. Stewed Chinese food with Chinese herbs Therefore, it is widely recognized as Bak Kut Teh, which is braised pork ribs in Chinese medicine. and the other is Chinese Medicine Braised Chicken in Malaysia and Singapore, where both Chinese and Malays are the main ethnicities. Chinese medicine braised chicken is also popular because Muslims can eat it.

nutritional value

Braised Black Chicken with Chinese Medicine

Total energy 203 kcal.

Nutrition information, calories, energy and nutrients. In 1 cup of Chinese Medicine Braised Chicken has total energy 203 kcal, protein 25.8 g, carbohydrate 18 g, fat 3.7 g and contains sodium salt, cholesterol, vitamins. , saturated fat, unsaturated fat, sugar, dietary fiber, etc.

raw material

• 10-13 fresh chicken drumsticks, washed thoroughly
• Green Pumpkin, chopped 1 cup
• Chinese medicine machine 1 set
• About 10 shiitake mushrooms, soaked in water until softened To cut off the hard base.
• Coriander root, smashed enough
• Shredded vegetables, cilantro, sliced for garnishing
• 1 teaspoon salt
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1/2 tbsp sugar
• 2 cubes of chicken soup
• a little pepper

how to do

• Wash the chicken drumsticks thoroughly. Ready to remove the hair completely. Set aside to drain and prepare.
• cleaning chinese medicine And soak the shiitake mushrooms, remove the top stem, celery, dried longan and black pepper.
• Bring water to a boil, add crushed black pepper, all Chinese herbs, shiitake mushrooms, dried longan.
• Put the whole chicken thighs into the pan, cover the pot and simmer for about 20 minutes over medium-low heat.
• Then season with soy sauce, rock sugar, sea salt and simmer for another 15-20 minutes over medium-low heat.
• Try to keep checking, and keep scooping out any oily or cloudy foam that comes out of it.
• Check that the chicken is tender. Or is it soft yet? If so, continue to stew.
• Taste, season to taste. If too salty, you can add more water. After that, add celery and it's done.

image source

https://www.maeban.co.th/

content source

https://food.trueid.net/