Stewed chicken is the most taboo to go directly into the pot, teach you the correct "3 don't put" tricks, the soup is delicious and has no fishy smell

When stewing chicken, first cut off the chicken's feet, and then cut off the fat impurities around the chicken head and chicken neck, there are a lot of toxins in the chicken head, and the oil impurities are not good for the body, don't do it, and the chicken butt has a lot of harmful substances, don't do it.

After all the cuts, put the chicken into a large basin, pour some salt into the chicken, then pour in water, stir it, let the salt melt fully, put the chicken in the salt water to soak in the blood, can reduce the smell of the chicken, after soaking the blood, then rinse the chicken with running water.

Put the processed chicken in a pot under cold water, then put in a few slices of ginger, boil the water until it boils, turn the chicken over, you can turn off the heat, blanch the chicken to remove part of the foam, but also remove a small part of the fat.

Take out the blanched chicken, put it in a casserole prepared in advance, put 4-5 pieces of ginger slices in the casserole, ginger slices can remove the fishy smell more thoroughly, stewed chicken soup can put some ginseng, such as codonopsis, etc., can be more nourishing, and then put in 5-6 red dates, red dates are sweet, should not be put more, you can improve freshness, you can put a little more mushrooms, shiitake mushrooms to increase fragrance and freshness.

After all is ready, pour enough boiling water at one time, do not add water halfway, otherwise it will affect the taste of the chicken soup, use the maximum heat to boil the water to a large boil, stimulate the umami of the chicken, and then turn the heat to the minimum, then cover the pot, boil for more than an hour and a half, do not open in the middle.

Now let's talk about the 3 kinds of seasonings that can't be put in the chicken soup!

First, you can't put cooking wine, when you stew chicken soup, not only can the cooking wine not be fishy, but also cause the chicken soup to taste sour.

Second, Sichuan pepper can not be put, Sichuan pepper is a strong smell of stimulating spices, chicken soup is relatively light, put in Sichuan pepper will cover up the fresh aroma of chicken soup, the taste will become very strange.

Third, star anise can not be put in, star anise is a more fragrant spice, and putting star anise will greatly reduce the light and delicious chicken soup.

After an hour and a half, the chicken soup is almost stewed, we can add an appropriate amount of salt to taste, and then cover the pot and stew for ten minutes to taste, so that the chicken soup will be boiled and stewed, so that the stewed chicken is very tender, and the soup is also very fragrant, not turbid, very delicious, no fishy smell.