牛蒡紅棗煲土雞

牛蒡1根　土雞半隻　紅棗8顆　枸杞20顆　姜1塊調料鹽1茶匙（5g）

1.將土雞洗凈。牛蒡去皮切成塊，泡入水中（牛蒡的氧化速度比蓮藕還要塊。不過顏色變黑也別擔心，因為煲湯之後，牛蒡的顏色也肯定不是白色的）
2.鍋中到入水大火煮沸后，放入雞焯燙至變色后撈出，鍋中的水倒掉不要。姜切成片，或用刀拍散。
3.將焯好的雞放入砂鍋中，一次性倒入足量冷水，大火煮開后，改成中小火，放入生薑片，牛蒡，紅棗和枸杞，蓋上蓋子煲２小時，調入鹽即可。
超級?嗦：
**牛蒡也叫牛蒡根，富含膳食纖維可以促進腸胃蠕動，改善便便的情況，排除體內的毒素，降低膽固醇的吸收。
**牛蒡容易失水或木質化，因此買后最好能用報紙包住後放入冰箱冷藏。
**牛蒡含鐵量高，削皮後接觸空氣很容易氧化變黑，切后要馬上浸泡在清水中，或在水中加幾滴醋來防止氧化，但也別泡的太久。
Burdock, Chinese Date, and Chicken Pot
Ingredients:
Burdock: 1
Free-range chicken: a half
Chinese date: 8
Medlar: 20
Ginger: 1
Seasoning:
Salt: 5g
Directions:
1)Clean and wash the free-range chicken;Peel off the burdock and chop into pieces, then it’s better to put them under the water to avoid oxidation (the surface will turn to black),however even if been oxidated doesn’t really matter;
2)Pour some water into a soup pot and boil with high-heat;Add the chicken in and blanch it until its colour changes, then take out the chicken and clean out the rest water in the soup pot; Slice the ginger or beat it with cooking knife;
3)Place the blached chicken into the pot and add in all aomunt of the water (i.e. 1000 ml) at a time;
Heat the soup over high-heat until boil, then turn to small and medium-heat;
Add in ginger slices, burdock pieces, Chinese dates and medlars, cap the pot and cook for about 2 hours;
Finally, season the soup with a little salt. Finish