Many people have praised the chicken stew I made that is particularly delicious, and asked what is the secret? Personally, I think that stewed chicken is not good or not, and has a lot to do with the method, but also pay attention to some skills, stewed chicken is not fishy, but smooth and tender teeth!
First of all, it is best not to add anything to the stewed chicken, and then introduce how to make it delicious?
Many people say that stewed chicken can not add cooking wine, peppercorns, star anise these 3 things, in fact, this is the same as "pigs do not pepper, sheep do not expect, cattle do not leeks" is misunderstood, not all methods can not be added, but refers to stew.
Like Xinjiang big plate chicken, Shandong Yimeng fried chicken, etc., there are star anise and cooking wine.
Sichuan's spit chicken, rattan pepper chicken, Chongqing spicy chicken and other spicy chicken dishes have peppercorns.
It is not necessarily that these dishes are not delicious with peppercorns and star anise, but they have their own characteristics! As the saying goes: "Ten miles of different sounds, a hundred miles of different customs." Chicken stew in each place has its own method, and it cannot be said that it is the wrong way to put in a certain ingredient, as long as it is delicious and healthy.
When it comes to stewing, including chicken soup, in the northern region, the taste is tender and beautiful, and the taste is fresh and salty! The southerners pay attention to the reasonable and nutritious combination of ingredients, mainly to drink soup, chicken is not fishy and chai on the line, soup focuses on fresh and sweet, and does not lose the original fragrance! Then with the excipients, you need to be cautious.
1, the chicken itself is rich in amino acids, umami is enough, when stewing, try not to put MSG, chicken powder, chicken juice and other fresh condiments.
2, stew and other stewed chicken methods pay attention to different, so as far as possible to put less or do not enlarge the material, pepper and other heavy flavor of spices, otherwise it will be "noisy", overshadowing the fresh flavor and original taste of chicken.
Next, how to share the chicken stew how to make delicious?
<h1 class="pgc-h-arrow-right">家常炖鸡的做法</h1>
1, there are many varieties of chicken, which is suitable for stewed chicken?
Like three yellow chicken, broiler chicken and the like are very popular in restaurants, because the meat is tender, easy to cook, more convenient and fast.
But we stew chicken at home, this kind of chicken is not the first, it is best to choose the native chicken or old hen, chai chicken, one is the meat is fuller and more resistant to stewing, the taste is not chai and with some toughness, the second is contained in nutrients and aromatic substances, very suitable for the elderly and children Pregnant women to supplement nutrition, and delicious.
2. Should the stewed chicken be blanched?
My opinion is that native chicken or free-range chicken can be boiled without boiling water, and the foam can be discarded when simmering, so as to maximize the preservation of nutrients and umami without loss.
But now many of the chickens sold in the market are fast-growing white feather chickens, and it doesn't take two months for the chicks to be out of the pen, and this type of chicken and frozen chicken need to be blanched for two reasons.
On the one hand, the fishy smell is heavier, especially the frozen chicken, because the blood water is coagulated in it, only the boiling water under the cold water can slowly release the blood water and impurities.
On the other hand, after boiling water, the soup color will not be cloudy, there is no peculiar smell, and it looks more appetizing.
3. The pre-treatment method of chicken.
Chicken cutting method, many people think it does not matter, especially in the southern market, the stall owner can help chop the whole chicken into small pieces, but it is too rough, affecting the taste of chicken, it is recommended to operate it yourself.
There are a few key points to talk about:
(1). The skin of the chicken neck should be removed, which is the esophageal tracheal tissue, which contains more lymph, so it must be removed.
(2). Chicken breast is removed separately, do not use it for stewing, because chicken breast is more chai, long stew is more woody and hard, can be reserved for other dishes, such as fried chicken breast, hand torn chicken breast, chicken steak and other methods.
(3). Chop chicken nuggets should not be too small, and you must be decisive to go down, especially the chicken skeleton, otherwise the chicken bones are too broken, affecting the taste.
The chicken is cut down and followed by a stewed chicken.
There are many accessories to choose from, chicken can be said to be a versatile food, shiitake mushrooms, potatoes, vermicelli, chestnuts, cabbage, yams, beans and so on can be put together to stew.
The chicken nuggets are first boiled in cold water, boiled over high heat to discard the blood foam on them, and fished out for later.
Add the chicken in a hot pan in cold oil and sauté over medium-low heat until the skin shrinks and the edges turn golden brown.
The advantage of first stir-frying and then stewing is that it can release the fat and protein of the chicken, and the soup is rich and thick when it is stewed later, which can form a tapestry, which is not only beautiful in color, but also the soup is used for bibimbap. In addition, after frying, the chicken is more fragrant and has some toughness! As well as adding ginger and other spices after sautéing, the chicken fishy taste has disappeared.
After frying, put in baizhi, although it is not commonly used, but its aroma is strong and deep, with a very good role in lifting the flavor of Titian, which can make the meat aroma volatilize more intense and lasting. Because baizhi is slightly stronger, it is necessary not to be greedy when using it, and only a small piece of chicken is enough.
Then add ginger and shallots, star anise, soaked mushrooms, spicy skin, stir-fry together, raw soy sauce to increase the flavor and color, add hot water over the chicken, do not use cold water, otherwise it will make the meat tighter, it will take longer to stew. Reduce the heat and simmer slowly, during which you can add your favorite side dishes, add salt before the pot, and collect the thick juice.
<h1 class="pgc-h-arrow-right">炖鸡汤的做法</h1>
There are two main types of chicken soup:
One is the soup, the soup is as white as milk, it is smooth to drink, and the taste is strong!
The other is clear soup, like the chicken soup in the restaurant looks very clear, but it is still particularly delicious?
Speaking of how to drink the clear soup, home stew chicken soup, most people are only put chicken this meat, so the taste level is slightly thin, and the restaurant stew chicken soup, in addition to putting chicken, but also add lean meat, chicken feet, pork keel and so on stewed together, so the taste is more mellow.
Let's talk about the family-friendly simple version of chicken stew, the taste is not inferior.
Wash and chop the chicken, the amount of lean meat is equivalent to 1/3 of the chicken, cut into cubes, and the size of the chicken can be.
After the hot pan is cold and oil is moistened, the oil is poured out, if it is a non-stick pan, do not use the hot pan without putting oil, directly put in the chicken nuggets spread out and spread out in the pot. Do not use medium heat to fry, in order to lock the juice of the meat, if you use a small fire, the water will slip away with the cracks in the bones, and the meat will be firewood.
When fried until there is a burnt smell, turn over the other side of the frying, wait until the chicken nuggets turn white, out of the chicken fat, add the ginger, and then along the edge of the pot poured into a bottle of highly lidded liquor, stir-fry volatilize off the alcohol, both fishy and fragrant.
The chicken fat in the pan is changed from turbid to clear, so that you can pour hot water over the chicken nuggets, then add the blanched lean meat pieces, turn the heat to boil, boil for 3 minutes, and then remove all the foam.
Then, the lid is adjusted to a low heat and simmered for at least an hour, and finally add salt to taste, other seasonings do not put, try a bite, is not unexpectedly delicious!
Some of my friends stew chicken soup in accordance with this method, some feedback said that the whole process follows the steps, add lean meat, ginger, white wine, put a little salt out of the pot, did not expect to drink very well, direct praise is the gospel of people who love soup, tomorrow to buy materials, stew again!
Some people say that she just used ordinary three yellow chicken, plus half a pound of lean meat, a piece of ginger and a little salt, the taste is too amazing, drink three bowls have not drunk enough! Bluntly speaking, it was the best chicken soup she had ever drunk.
Private School Brother (End)