Chestnut and Jujube Stewed Hen
Nourishing slow-simmered soup to tonify qi and blood, suitable for patients with coronary heart disease.
Ingredients
hen (cut into pieces)
1
chestnuts (shells removed)
50 g
jujubes (washed)
50 g
fine salt
to taste
MSG
to taste
Instructions
1
Blanching
Chop the hen into pieces, blanch in boiling water, then remove and rinse clean.
2
Prepare ingredients
Remove the shells from the chestnuts and wash the jujubes.
3
Stewing
Place the blanched chicken pieces, chestnuts, and jujubes into a clay pot. Add enough water to cover, bring to a boil, skim off any foam, then simmer over low heat for about 2 hours. Once the chicken is tender and falling apart, season with fine salt and MSG to taste.
