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Method:
Soak dried hsien-tsao in water
for 20 minutes, then rinse out the impurities and mud until the water
comes out clean, then add 20 bowls of water and cook over low heat
until the liquid has reduced to half, then remove and discard the
Hsien-tsao. Rinse chicken thighs well and chop into 2 pieces
each. Blanch in boiling water to remove the blood, then rinse.
Remove to the inner pan of a rice cooker with Hsien-tsao
liquid, ginseng and wine added. Then place the pan to the rice
cooker. Add 5 cups of water outside the inner pan and cook until
the switch pops up and remove. Add salt to taste if desired and
serve.
Note: Ready made
Hsien-tsao jelly sold in market contains starch and is not
suitable for stewing chicken. If you find this process
troublesome, make in large quantities, then freeze extra for later
convenience. Canned Hsien-tsao concentrate may also be
purchased from the market. Just buy one can and save all the
trouble.
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