In the process of making chicken soup, many people often add a variety of seasonings in order to pursue the richness of the flavor, but the result is the opposite, making the taste of the chicken soup chaotic and losing its original deliciousness. Today, let's discuss how to stew a pot of chicken soup with fresh meat, golden brown and no fishy smell through simple three seasonings, as well as the embellishment of red dates and wolfberries, so that the whole family can't put it down.
In the process of simmering chicken broth, the choice of seasoning is crucial. Too much seasoning can overshadow the flavor of the chicken broth itself, while a selection of seasonings can add the finishing touch and make the chicken broth more mellow. Here, the editor recommends three spices: cinnamon, bay leaf and angelica.
cinnamon
Cinnamon is a seasoning with a rich aroma. When stewing chicken soup, the role of cinnamon is mainly reflected in the aspect of increasing flavor and removing fishiness. Its unique aroma neutralizes the fishy smell of the chicken, making the stewed chicken broth more fragrant. At the same time, cinnamon can also add a subtle sweetness to the chicken soup, making the whole dish more delicious and tasty.
How to use: Before simmering chicken broth, wash a small piece of cinnamon and gently tap it with the back of a knife a few times to give it a richer aroma. Then put the cinnamon in the pot and simmer with the chicken. During the stewing process, the aroma of cinnamon slowly penetrates into the soup, making the chicken broth more mellow.
Bayberry
Bay leaves, also bay leaves, are a spice with a rich aroma. When stewing chicken soup, the role of bay leaves is mainly reflected in the aspect of enhancing flavor and flavor. Its aroma adds layers to the chicken broth and makes the stewed chicken broth more appealing. At the same time, bay leaves can also remove the fishy smell in the chicken, making the chicken soup more pure.
How to use: Before simmering chicken broth, wash a few bay leaves and put them in a pot. You don't need too many bay leaves, just a few. During the stewing process, the aroma of bay leaves slowly penetrates into the soup, making the chicken soup even more flavorful.
Angelica dahurica
Angelica dahurica is a seasoning with a fresh aroma. When stewing chicken soup, the role of Angelica dahurica is mainly reflected in the aspect of freshness and fishiness. At the same time, Angelica dahurica can also add a unique taste to the chicken soup, making the whole dish more engaging.
How to use: Before simmering chicken broth, wash a small piece of angelica, cut it into thin slices and put it in a pot. During the stewing process, the aroma of angelica will slowly penetrate into the soup, making the chicken soup more mellow.
In addition to the selected seasonings, we can also add some red dates and goji berries to decorate the soup and add nutrients.
Jujube:
Jujubes are a nutritious ingredient. Adding red dates to chicken soup can make the soup more red and attractive, and at the same time add sweetness to the soup. The sweetness of the jujube blends with the umami of the chicken, which makes the chicken soup even more flavorful.
How to use: Before simmering chicken broth, wash and core a few red dates and put them in a pot. The addition time of jujube can be at the beginning of stewing, so that the nutrients of jujube can be better integrated into the soup. During the stewing process, the sweetness and aroma of the dates will slowly penetrate into the soup, making the chicken soup even more flavorful.
枸杞:
Goji berries are an ingredient with a tonic effect. Adding goji berries to the chicken broth can make the soup more golden and attractive. During the stewing process, the red color of the goji berries will slowly penetrate into the soup, making the soup color of the chicken soup more appealing.
How to use: Before simmering chicken broth, wash a small handful of goji berries and put them in a pot. The time of adding goji berries can be at a later stage of stewing, so that the nutrients of goji berries can be better retained in the soup. During the stewing process, the red color of the goji berries will slowly penetrate into the soup, making the soup color of the chicken soup more appealing.
Through the understanding of the above spices, I believe you have a certain understanding of the spices needed to make chicken soup. But in addition to the selection of spices, stewing skills are also the key to making a good pot of chicken soup. During the stewing process, we need to grasp the relationship between heat and time to ensure that the texture and taste of the chicken soup are at their best. At the same time, you can also increase or decrease the spices according to your taste and preference.