Which radish to stew with? Old radish jerky is a treasure, creating another sweetness.
Who does one stew with radishes? Old radish jerky is a treasure, stewing out another sweetness.
Winter eating radishes, everyone knows, radishes don’t stew with the Second Brother, also has another flavor.
Old radish, black and shiny, this ingredient is mostly common in Southern Fujian. After the autumn harvest, the fields were planted with radishes, fresh ingredients, always unwilling to be exposed, and there were 94 radishes that couldn't be eaten… Seeing that the spring ploughing was about to start, the clever elders took them to the sun to dry, and then rubbed them with salt at night, and the next day they dried and rubbed them again and again, until the radishes removed moisture, and then put them into jars for storage, which could take about six months to take out and stir-fry eggs.
Stored for half a year radish jerky cannot be called ‘Old Radish’ because it is not well-seasoned, at least it needs at least ten years to start, even some have twenty, thirty years, the longer the stored, the darker and shinier the color, the different the aroma.
Brewing wine is the same as pickling radish jerky, it’s about the year, grapes depend on the harvest season and climate, radishes are the same, as for the price, hehe, more than twenty years old is considered a priceless treasure.
I remember when I was a child, my grandmother’s house would pickle a lot of radish jerky, and it was quite old, and often people would come to ask for it, saying that they could relieve and people with indigestion would seek help, in the cold spring, the throat was uncomfortable, cut it to make sauerkraut to drink… This made me confused for a while, is it medicine or food?
Until one day, my mother stewed a pot with white radish and black radish, saying that it could open the appetite and lose fat. Drinking a sip of soup, it felt like a taste of time, and the chicken was particularly delicious, and it still makes people nostalgic.
Original family dishes are unforgettable, encountering similar ingredients, enjoying a whole pot and savoring it again and again.
This pot uses ten-year-old radish jerky, it’s a treasured item from a friend’s family, and they brought it out for a comparison with my thirty-year-old radish jerky.
Fresh white radish is juicy and succulent in winter. When combined with a slow-cooked old hen, the color turns from white to amber, the old hen and fresh white radish also take on a golden hue, and there is no need for any seasoning, the original flavor, the aroma of years of precipitation, just like drinking a fine wine, the chicken is tender and just right, and biting into it has the fragrance of double radish.
The world of creation is so amazing! Fresh white radish is so refreshing, and after being stored for years, it overturns the new thinking of radish.
Old radish jerky meets chicken stewed with old mother chicken.
Ingredients Purchase
Old radish jerky (slices or chopped are both ok), old hen, fresh white radish, (liao jiu - cooking wine), ginger
Specific Method
Boil the old hen in cold water to remove scum, then rinse it clean.
Put water, ginger slices, and a little cooking wine in the pot, then put the boiled old hen in.
Bring to a boil, then simmer over low heat.
Rinse the old radish jerky clean. If it’s a whole piece of radish jerky, it’s difficult to release its flavor, so slice it before putting it in.
Each family’s old radish jerky has a different saltiness, so try a little first, don’t add too much if it’s very salty.
White radishes are easy to soften when fresh in winter, so stew them with chicken for 20 minutes before adding large chunks of white radish. When the white radish is translucent, you can add the old radish jerky, and simmer for about 10 minutes.
,20,,10(,)
