When the chicken soup is stewed, it is stewed directly with water, and the stewed chicken is fishy and woody, and the soup is not delicious

1. First, the chicken is cleaned and chopped into small pieces, and then soaked in lightly salted water for half an hour to about an hour.

The main purpose of this step is to completely soak out the blood water in the chicken, and if the blood water does not soak out, the stewed chicken soup will be particularly fishy!

2. Prepare some auxiliary ingredients: ginger slices, green onion slices, jujubes and wolfberries soaked in warm water for about 10 minutes for later use.

3. Add water to the pot, pour in the soaked chicken nuggets, then pour in an appropriate amount of cooking wine to remove the fish, after the fire boils, take out the chicken nuggets and cool the boiling water, and then rinse them several times with running water, be sure to rinse the foam on the surface of the chicken nuggets.

Blanching chicken nuggets should be boiled in a pot under cold water, and the time should not be too long, after the water is boiled, the chicken should be taken out immediately after boiling, so that the chicken is tight and does not firewood, and the chicken nuggets blanching can more thoroughly remove blood and impurities, so that the chicken soup made is not fishy and more delicious!

4. Add a little oil to the pot, put in the chicken pieces and stir-fry when it is hot to 5, fry the moisture of the chicken pieces completely, and then add green onions and ginger slices when you see the surface of the chicken nuggets slightly yellow, and continue to stir-fry for about 1 minute, fully stimulate the fragrance of green onions and ginger and turn off the heat.

When stewing chicken soup, the step of "stir-frying" cannot be omitted, because after stir-frying, the fat in the chicken can be fully released, so that when you add water to stew, the chicken soup will be particularly fragrant!

5. Add enough water to the casserole, pour in the stir-fried chicken pieces after boiling, continue to boil over high heat, and then adjust to medium-low heat and simmer for about 50 minutes. When the time is up, put in the jujube and wolfberry that have been soaked before, simmer for about 5 minutes, add an appropriate amount of salt to taste, stir evenly, turn off the heat and serve, and a bowl of nutritious and fragrant chicken soup is ready.

When stewing chicken soup, be sure to wait for the water to boil before putting in the chicken pieces, do not add cold water to stew directly, because cold water will coagulate the protein in the chicken, resulting in a strong fishy smell of stewed chicken soup and bad chicken firewood!