In the treasure trove of Chinese cuisine, chicken stew is undoubtedly a beloved delicacy. Whether it's a family dinner or a gathering of friends, a pot of fragrant chicken stew is always mouth-watering. However, in order to make the chicken stew soft and flavorful, the more the meat is stewed, the more fragrant it is, in addition to the control of heat and time, the choice and combination of spices are also very important.
Among the many spices, there are four spices that are particularly important, these four spices can not only neutralize the fishy smell of the chicken, but also give it a unique aroma, so that the stewed chicken tastes delicious, and the more the meat is stewed, the more fragrant it becomes.
The first one is the cinnamon branch
Cinnamon branches, is the dried shoots of cinnamon of the Lauraceae plant, with a solid texture and strong aroma, which is very suitable for poultry, in the stewed chicken, the role of cinnamon branches is mainly to enhance the flavor and fragrance, remove the smell of the fishy, and its unique aroma can penetrate into the chicken, so that the fishy smell of the chicken is neutralized, and at the same time bring a faint sweet fragrance.
When stewing chicken, the amount of cinnamon sticks should not be too much, usually, add 1 gram of cinnamon sticks per catty of chicken. Put the cinnamon sticks in the pot with other spices and the chicken, and when it is ready, you will find that the chicken is not only delicious, but also exudes a faint aroma of meat.
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The second is Yamana
Yamanai, also known as sand ginger in some places, has a strong aroma and a slightly pungent taste. In stewed chicken, the main function of the kaempfera is to remove the smell and increase the flavor, which can make the chicken taste more delicious. Yamanai also neutralizes the earthy smell of the chicken itself, making the stewed chicken more delicious and delicious.
When stewing chicken, the amount of kaempferi should not be too much, so as not to mask the umami of the chicken itself. Generally speaking, 1 gram of kaempfera can be added to each catty of chicken, and during the stewing process, the aroma of kaempfera will gradually penetrate into the chicken, making the chicken taste more delicious.
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The third is cumin
Cumin, a commonly used spice, has a yellow-green or pale green appearance, a rich aroma and a unique taste. In stewed chicken, the role of cumin is mainly to enhance the flavor and flavor, which can make the stewed chicken full of aroma, and its fragrance can be well integrated with the umami of the chicken, and form a unique taste, which makes people have an endless aftertaste.
When stewing chicken, the amount of cumin should also be moderate. In general, 1-2 grams of cumin per 500 grams of chicken is sufficient. Put the cumin and chicken in a pot, add an appropriate amount of water and other seasonings, bring to a boil over high heat, and then reduce the heat to a low heat and simmer. During the stewing process, the aroma of cumin is gradually released, resulting in an attractive aroma that fills the entire pot with the chicken.
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The fourth is the grass cardamom
Grass cardamom, is a spice with a special aroma, its appearance is like a small sesame ball, the aroma is strong and unique. In the stewed chicken, the main function of the grass is to remove the smell and increase the flavor, making the stewed chicken more delicious and delicious, the aroma of the grass can neutralize the fishy smell of the chicken, and bring a fresh taste, making the whole stewed chicken more rich, and the grass can also promote the deboning of the ingredients, which can make the chicken stew more soft and rotten.
When stewing chicken, the amount of grass cardamom should also be used in moderation. Generally speaking, add 1 piece of grass cardamom per catty of chicken.
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To sum up, these spices can not only neutralize the fishy smell of chicken, but also add a unique aroma and taste to the chicken, of course, in addition to these four spices, you can also add other seasonings and spices according to personal taste and preference, so that the stewed chicken is more in line with your own taste.
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