Stewed chicken soup, this home-style soup, seems simple, but in fact contains many culinary secrets, among which, the most frequently mentioned question is: when stewing chicken soup, should it be blanched or stewed directly? In fact, the correct way to do this is neither to blanch directly nor to stew directly, but to soak it in water first.
Soaking the chicken is a very important step before simmering the chicken broth. Chicken often contains a certain amount of blood and impurities, these substances will not only affect the clarity of the soup if they are not treated, but also bring a fishy smell to the soup, therefore, soaking the chicken in clean water for a period of time can effectively remove these blood and impurities.
After cleaning the chicken, soak it in clean water for 30 minutes to 1 hour. During the soaking process, the water can be changed once or twice to ensure that the blood and impurities in the chicken are fully removed. However, in the process of stewing, the choice of spices is also crucial, not only to add a unique aroma to the chicken soup, but also to enhance the nutritional value of the soup to a certain extent.
The first is Angelica dahurica
Angelica angelica is a commonly used spice with a strong fragrance. Adding a little angelica to the chicken soup can not only remove the fishy smell of the chicken, but also add a fragrance to the soup. The aroma of Angelica Angelica is able to penetrate into the chicken, making it more delicious.
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The second is goji berries
Goji berries are a common ingredient and are often used to soak in water or make soups. Goji berries have a sweet taste and rich nutrition, adding goji berries when stewing chicken soup can not only add a sweet taste to the soup, but also improve the nutritional value of the soup, the red color of goji berries can also add a touch of bright color to the chicken soup, making the chicken soup look more appetizing.
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The third is the white cardamom
White cardamom is a spice with a light fragrance, which is often used in cooking to remove greasy flavor and enhance flavor. Adding white cardamom to the chicken broth can make the soup more aromatic and mellow in taste. The aroma of white cardamom also permeates the chicken and soup, making the whole dish even more delicious.
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The fourth is cumin
Cumin is also a commonly used spice in cooking, with a rich aroma and taste. Adding cumin to chicken soup can add a special aroma to the soup and make the soup more unique. At the same time, cumin also has a certain digestive effect, which helps to reduce the greasy feeling.
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Next, I would like to share with you the process of making chicken soup:
Prepare the materials
In addition to the chicken and the above-mentioned spices, you also need to prepare some accessories, such as ginger slices, green onions, cooking wine, salt, etc., which can not only enhance the taste of the soup, but also remove the fishy smell of the chicken.
Stewing process
1. Put the soaked chicken into the pot, add water to cover the chicken, add ginger slices, green onions and cooking wine, and bring to a boil over high heat.
2. After boiling, skim off the foam, at this time, you can add angelica, wolfberry, white cardamom and cumin and other spices, turn to low heat and simmer.
3. The stewed chicken soup time is generally 1-2 hours, pay attention to the heat and water volume, and avoid stewing dry or pasting the bottom.
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4. Simmer until the chicken is cooked and the soup is rich, add an appropriate amount of salt to taste. At this time, you can add some chopped green onions or coriander to enhance the flavor according to your personal taste.
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Through the introduction of the above steps, I believe you have a deeper understanding of how to stew a pot of delicious and fishless chicken soup. During the cooking process, we need to pay attention to the details of the handling and the control of the heat to ensure that the stewed chicken soup is both delicious and nutritious. At the same time, we can also choose different spices and accessories to match and adjust according to our own tastes and preferences.