Chicken Vermicelli Soup

Overview

I bought a free-range native hen in the countryside. These kind of native chickens are becoming less and less rare now. I really miss the fragrant chicken soup that was simmered in a small stove and an earthen pot when I was a child.

Tags

• soups
• cooking wine
• native hen
• oil
• onions
• red dates
• fans
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 After slaughtering the live hens, remove the feathers and internal organs (leave and wash the gizzards, hearts and livers).

   

2. 2 Rinse with water.

   

3. 3 Chop into pieces and slice the ginger.

   

4. 4 Fry the chicken in the pot until the oil is released, scoop out the oil residue and discard it. Add the chicken pieces and ginger slices and stir-fry, add cooking wine and stir-fry until there is no moisture in the pot.

   

5. 5 Then put it into the purple clay pot and add enough warm water. (It was filled again after taking the photo)

   

6. 6 Simmer until the chicken is soft and tender (simmered for 2 hours), add salt and soaked red dates.

   

7. 7 Soak the vermicelli in cold water, then add it to the simmered chicken soup for 1-2 minutes.

   

8. 8 Immediately put it into a bowl and sprinkle with chopped green onion and pepper. (This kind of thin vermicelli cannot be boiled. If there is too much chicken soup to finish, you can spoon it out and save it for adding vermicelli at any time).