Chicken soup is a traditional soup dish, and the main ingredients for making it are chicken, water, seasonings, etc. In particular, the old hen soup is not only delicious, but also rich in nutritional value. Old hen soup contains a lot of protein, amino acids and minerals, which is very beneficial for nourishing the body.
As the saying goes, "the plan of the year lies in the spring". Traditional Chinese medicine believes that spring is the season of revival of all things, and it is also the best time to "gather and nourish the veins". And spring health is also particular about diet. The temperature changes greatly in spring, and the body's immunity is easy to decrease, especially for the elderly or children who are relatively weak, and some chicken soup can be supplemented in spring to a certain extent, which can help improve immunity and prevent colds to a certain extent. At the same time, eating chicken soup in moderation also has a certain helping effect on nourishing the body.
Although the chicken broth is delicious, if it is not made well, the fishy smell of the chicken will be stronger. And the stewed chicken will also taste more chai. When some friends stew chicken soup, they always like to use various seasonings to mask the fishy smell of chicken. But sometimes the more you use the spices, the more you counterproduct.
So how to remove the fishy chicken soup from stew? Today, the chef will share with you in detail a few tips about stewed chicken soup. Stewed chicken and chicken soup, remember to "put 1 more", the soup is fresh and tender, and the whole family loves to eat it.
Stewed chicken soup, the key point of fresh meat and tender meat in the soup - chicken must be chosen correctly
To stew chicken soup, the first three types of chicken are: local chicken, grass chicken and black chicken. These three types of chicken are more suitable for boiling chicken broth.
Especially the Tujia small chai chicken, the chicken soup stewed from this chicken is not only delicious, but also very tender. Native chickens have been foraging in the wild for a long time, and the chicken has a large amount of exercise, rich intermuscular fat, and a higher proportion of aromatic substances in fat, so that the stewed chicken meat will naturally be firmer and taste much more delicious.
In addition, stewed chicken soup should try to avoid the three yellow chickens, hybrid broiler chickens, laying hens and so on in the market. Especially hybrid broilers, this kind of chicken not only grows fast, the feeding cycle is short, and most of them can grow into more than 3 catties of live chickens from two or three months after hatching, and they can be marketed. And some unscrupulous farmers add growth hormone to chicken feed in order to improve the slaughter rate of broilers. In this way, it will cause growth hormone residues in chicken breast, so long-term consumption of this kind of chicken is also not good for our body.
Chicken to remove the smell, master the "3 tricks"
The chicken itself has a slight fishy smell. However, in the process of chicken breeding, if the feed quality is not good, such as feeding rapeseed meal, cottonseed meal or the feed contains fish bone meal, etc., it will cause the chicken to be very fishy. Therefore, this is why it is not recommended to choose ordinary broiler chicken or three-yellow chicken sold in the market to stew chicken soup, the fishy smell will generally be heavier, and the meat texture is not very good.
The fishy smell of the chicken itself is relatively light. If you handle the chicken soup a little bit, the chicken soup will taste very delicious, so keep in mind 3 "tips" when stewing chicken soup.
1. Remove the blood and water of the chicken thoroughly
The fishy smell of the chicken itself is usually mostly derived from the blood of the chicken. For example, some stewed chicken soup is used to chop into small pieces and then blanch to remove the blood. But in this way, there will be a lot of chicken crumbs in the chicken soup, and the stewed chicken will be old and woody, and the taste will not be good.
Therefore, it is best to stew chicken soup with the whole chicken. To remove the blood from the whole chicken, it is best to soak it in water first to soak the blood in the chicken thoroughly. And during the soaking process, you can mix lemon juice or baking soda with water and apply it to the chicken, and then rinse it with water repeatedly. In this way, the blood of the chicken will be greatly reduced, and the stewed chicken soup will hardly have a fishy smell.
2. The stewed chicken soup must be stewed in a pot under cold water
The chicken pot under cold water will slowly heat up as the water temperature rises, so that the whole chicken will be heated evenly, and the taste of the chicken will be more tender. In addition, as the temperature of the chicken slowly rises, the nutrients and flavors in the chicken will slowly seep into the soup, and the stewed chicken soup will have a strong aroma.
However, if the chicken broth is stewed in boiling water, the protein in the outer layer of the chicken will quickly solidify when heated, and the protein in the inner layer will not completely dissolve in the soup. Moreover, the nutrients of the chicken will also be easily wrapped in it, and the cooked chicken soup will not be easy to cook and the taste will not be so delicious. Therefore, stewed chicken soup must be cooked in a pot under cold water.
3、牢记多“放1样”——草寇
Stewed chicken soup, most friends like to put some spices to remove the smell. But if the spices are not put in the right, the deliciousness of the chicken soup is covered, and the taste is weird. Generally, stewed chicken soup can be removed by simply using green onion and ginger. But if the whole chicken is stewed in the pot, and the blood water is not handled well, the fishy smell of the chicken soup will be stronger.
Grass cardamom, is a spice with a unique aroma. It is known as the "boneless incense". The main function of the grass is to remove the odor, increase the fragrance, and at the same time can also make the ingredients softer and rotten, and play a role in removing bones. When stewing chicken soup, the whole chicken is put into the pot, and many people feel that it is not easy to stew, so at this time, you can put some grass into it, which can make the chicken more crispy and flavorful, and the bone and meat can be easily separated.
But there are big grass and small grass coars. Xiao Caokou is not particularly strong because of the fragrance. If there is a small grass at home, try to break it when you put it. But if it's a big straw, you don't need it, just wash it and put it in. About 1.3 grams of grass can be used for a chicken. Don't put too much, otherwise the spice flavor is too strong, and it will easily mask the umami of the chicken soup itself. #春日生活打卡季#