Pork Stomach Chicken Soup

1 Jingjie soup-special chicken, which was still frozen when bought, can be naturally thawed at room temperature.

A set of pig stomach, the smooth side of the pig stomach easily produces a large amount of mucus, which can be kneaded with a little edible vinegar and two handfuls of flour to remove the mucus very effectively; the outside of the pig stomach has a lot of fat, which is not good for the body if consumed excessively, so you can tear off and discard those fats by hand;

Rinse the chicken inside and out with clean water, pluck off any remaining fine feathers on the skin, trim the nails, and use kitchen scissors to cut the whole chicken into large pieces along the joints;

Put the pig stomach into a pot of cold water and bring it to a boil. After it changes color, take it out and let it cool slightly, then cut it into thick strips. Blanching can remove a lot of impurities and odors from the pig stomach, and this step is essential.

Put the chicken into a pot of cold water. After it boils, skim off the foam. If you want the chicken soup to be flavorful, do not blanch the chicken.

Put the ginger slices and pork stomach together into the chicken soup pot, cover with a lid, and simmer over low heat. After cooking, sprinkle a little salt for seasoning and add chopped green onions for color and aroma. I used an electric stew pot with a default time of 2 hours; both the chicken and pork stomach were very tender, and the soup was clear. If you don't have an electric stew pot, you can also use a regular pot or a rice cooker, and stew until you reach the desired texture.

Fragrant and delicious pork belly chicken soup, tasty and nutritious, not greasy at all.