When stewing chicken soup, blanch it first or stew it directly? Teach you the correct method, the chicken soup is tender and delicious, and has no fishy smell
During the May Day holiday, some people are busy touring the mountains and rivers, and some people choose to get together with their families, chatting about homely things, and cooking a table of delicious food. As the saying goes, "no chicken is not a feast", and chicken is indispensable at the banquet, whether it is braised or stewed, which means good luck. The stewed chicken broth is golden in color, delicious in taste, and very comfortable to drink, suitable for all ages.
Many people don't know how to stew chicken soup, and the stewed chicken is very chai, fishy, and not delicious at all. Why is the chicken soup in the restaurant so delicious? Is there any secret? Today I will share some tips with you.
There is a very key question in stewing chicken soup, that is, stewing directly, or blanching first and then stewing? Many people get it wrong, no wonder chicken soup is not delicious. I'm going to share the right way to do it with you, just keep a few tips in mind.
【Chicken soup with yam】
Prepare old hens, yams, red dates, wolfberries, green onions, ginger, salt, cooking wine, pepper, and cooking oil.
1. Choose old hens for stewed chicken soup, and small roosters are suitable for braised chickens. Pluck the old hen, cut off the belly and gutt, rinse it briefly with water, and chop it into small pieces. Many people are used to stewing the whole chicken together, but in fact, it is better to chop it into pieces, which not only removes the smell better, but also stews faster and the meat is softer.
2. After the chicken pieces are washed, should they be stewed directly or blanched first? Put the chicken pieces into a basin, pour in an appropriate amount of water, add a spoonful of salt, stir well and soak for one hour.
3. Soak the chicken nuggets in light salt water, you can soak out the blood and water inside, so as to reduce the fishy smell, and wait until the chicken nuggets become white, you can take it out, drain the water and set aside. Should you blanch the stewed chicken soup? In fact, it is not necessary, and the meat is easy to turn into firewood after blanching, which affects the taste.
4. Don't stew the chicken pieces soaked in blood water directly, but do one more step, that is, marinate, which can remove the smell and increase the flavor, and let the chicken taste. Put the chicken pieces into a large bowl, add an appropriate amount of salt, cooking wine, pepper, green onion and ginger slices, grasp it well with your hands and marinate for half an hour.
5. Add a small amount of oil to the pot, simmer over low heat until it is 50% hot, add the marinated chicken pieces and fry for a while until the skin is golden brown. Frying the chicken pieces can bring out the fragrance and fat, so that the chicken soup is not so greasy and the taste is more delicious.
6. Put out the fried excess chicken fat, add the green onion and ginger segments and stir-fry until fragrant, which has the effect of removing the smell and increasing the flavor, and pour in an appropriate amount of boiling water to cover the chicken pieces. It should be noted that boiling water must be added, and enough water must be added at one time, so that the stewed chicken soup is delicious and has a strong flavor.
7. Bring to a boil over high heat, cover and simmer over low heat for 1 hour. Peel and wash the yam, cut it into small pieces, and wash the red dates. After the chicken is cooked, add the yam and red dates and continue to simmer for half an hour. In the last 5 minutes, add an appropriate amount of salt, wolfberries, pepper, stir well, and then you can get out of the pot, and the chicken soup is stewed with fragrant, soft and no fishy smell.
【Skill Summary】
Stewing chicken soup may seem simple, but if you want it to taste as good as in a restaurant, you must keep these points in mind.
1. Chop the chicken into pieces and soak it in light salted water to remove blood and reduce the fishy smell.
2. Don't blanch the chicken pieces, add seasonings to marinate, you can remove the smell and increase the fragrance, and keep it fresh and tender.
3. Fry the chicken nuggets after marinating, which can make the chicken soup more fragrant, and remove the excess fat, so that the chicken soup is not greasy.
4. Boiling water should be added to the stewed chicken soup, and enough should be added at one time, so that the chicken soup is rich and the chicken is not firewood.
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