When stewing chicken soup, remember "1 bubble and 1 put", the chicken soup is not oily or fishy, and it is made for the family in winter

When stewing chicken soup, as long as you remember to "brew and put it" without adding too many ingredients, the stewed chicken soup is not only not oily or fishy, but also tastes particularly fresh.

Stewed chicken soup, it is best to choose hens, hens have high fat content, more able to stew fresh flavor, the choice of pots and pans should also use crockpots or casseroles, because it can play the role of "gathering temperature", "freshness" and "no smell", the iron pot will not work, the preparation work is done, we will start the key operation.

After the chicken is cut into pieces, the "accessories" on the chicken should be disposed of, such as chicken nails, chicken offal, chicken buttocks, etc., and then the key first step comes, that is, "a bubble", the chopped chicken is soaked in cold water for about 30 minutes, the purpose of this is to "drain acid", less fishy smell, and the stewed soup is more delicious, and then blanched, which can blanch the blood and residue, and can also make the soup clear and beautiful.

When stewing chicken soup, add enough water, because to avoid adding "intermediate water", affecting the taste of the soup, the next second key point "one put", is to add some vinegar to the soup of stewed chicken, aged vinegar or white vinegar, which can not only make the chicken quickly cooked, but also make the taste of the chicken more tender, and then do not need to add too much material in the process of stewing chicken soup, simmer slowly, and then simply season when the time is enough, You can drink the delicious chicken soup.

How to make yam and cabbage chicken soup pot

Ingredients: half an old hen, 3 cabbages, 150 grams of yam, 20 grams of green onions, 10 grams of ginger, 2 grams of wolfberry.

Ingredients: 1/2 tablespoon of cooking wine, 1/3 tablespoon of white vinegar, 2 teaspoons of white pepper, appropriate amount of salt.

In the first step, the old hen is simply cleaned, the remaining hair on the chicken skin is cleaned, chopped into 1 cm pieces of chicken with a knife, and soaked in cold water for 30 minutes. Soak the chicken in water in advance, one is to remove the blood in the chicken bones, and the other is to help bring out the fishy smell of the chicken, so soaking this step is indispensable.

The second step is to wash the cabbage while soaking the chicken, remove the old roots and cut them into small pieces. Peel off the skin of the yam and wash it and cut it into small pieces. Cut the green onion into small pieces, slice the old ginger, and soak the wolfberry in water to soften.

The third step, pour an appropriate amount of water into the pot, the amount of water should not exceed the chicken, put in half of the ginger slices and green onions, take out the soaked chicken, put it in the pot together, boil over high heat, skim off the foam after boiling, pour in cooking wine and cook for 5 minutes, turn off the heat, remove the chicken and wash it with hot water for later use.

The fourth step is to empty the casserole, add enough water at one time, add the blanched chicken and the remaining ginger slices, green onion white segments, then add white vinegar and stir well, cover the pot and place it on the stove to boil over high heat, and then turn to low heat and simmer for 1 and a half hours. The added white vinegar can not only make the chicken easier to stew, but also remove the smell, and the stewed soup is also very delicious and non-greasy, but pay attention to the amount to avoid making the chicken soup sour.

Step 5, wait until the chicken is soft and rotten, the chicken soup is already relatively rich, then do not add any water, otherwise it will affect the deliciousness of the chicken soup, and then put the cut yam into the pot, cover the lid and continue to simmer for 20 minutes, stew until the yam becomes cooked and soft.

Step 6, remove the lid, put in the chopped cabbage fragments and wolfberries, add white pepper to the pot and stir, without covering, continue to simmer for 5 minutes, turn off the heat, stewed chicken soup let stand for 10 minutes, add an appropriate amount of salt to taste, stir well and put it out.

Tips:

1. It is best to use a casserole to make stewed chicken soup, but it must be simmered over low heat for a long time, so that the nutrition and taste of the ingredients can be completely stewed.

2. After the yam is cut, put it in water, and soak it in a little white vinegar to remove the mucus of the yam itself, so that the stewed soup will not look turbid.

3. If you want the chicken soup to taste more delicious, please pay attention when adding salt, and wait for the temperature of the freshly stewed chicken soup to cool down slightly, and then add salt, so that it will not affect the umami of the chicken soup.