Braised Local Chicken with Corn
A nourishing soup of corn and free-range chicken, traditionally valued for supporting the stomach and spleen and promoting overall vitality.
Ingredients
Local chicken (cleaned, cut into pieces, blanched)
1 (approx 500 g)
Corn (cut into sections)
200 g
Salt
5 g
MSG
2 g
Black pepper powder
3 g
Cooking wine
10 ml
Chicken bouillon powder
6 g
Ginger (peeled, sliced)
20 g
Instructions
1
Step 1
Clean the chicken and cut into pieces, cut the corn into sections, peel and slice the ginger.
2
Step 2
Bring a pot of water to a boil, add the chicken pieces to blanch, then remove and drain excess water.
3
Step 3
Add water to a stew pot, add the local chicken, corn, and ginger slices, bring to a boil over high heat, then reduce to low heat and stew for 1 hour. Add seasonings and continue stewing until flavors are well absorbed, then serve.
