In order to comfort Dang Gui, Yu Niaoniao specially cooked Texas Chicken for her.
This dish was very troublesome to make. First, she plucked the old hen's feathers and removed its internal organs. Then, she boiled it in cold water and removed the blood foam. She added green onion and ginger wine to remove the fishy smell and then changed the heat to simmer.
When the chicken soup was ready, she filtered it with gauze.
She chopped some chicken into minced meat and soaked it in the spring onion ginger wine for a moment.
Then, she poured the marinated chicken meat into the chicken soup and simmered it. This was a process that required a lot of patience.
The ingredients were stewed until they were absorbed by the meatballs before being scooped out.
The chicken soup that had been carefully stewed twice was called double-boiled soup. Its taste was even more delicious and fragrant than ordinary chicken soup.
