Blanching or stewing chicken soup is not right, and the chicken is not firewood or fishy when you make one more step, and it is not hot

In order to solve this problem, many friends will choose to blanch, in fact, blanching is not correct, blanching will lead to the loss of chicken moisture, and the stewed chicken tastes very chai, but if you choose to cook the chicken directly, the stewed chicken soup will smell more fishy, so what should I do?

The main purpose of blanching is to force out the blood water in the chicken, and the taste of the chicken will become chai, then we can choose not to blanch, and use other methods to remove the blood water in the chicken, this method is soaking, we can soak it before cooking the chicken soup, cold water soaking can not only remove the blood in the chicken, but also will not cause the chicken to become chai;

Home stewed chicken soup can choose to chop the chicken into pieces, so that the stew is easier to cook, and chopping into small pieces can also better remove the blood, the chicken chopped into small pieces is cleaned first, put in a large basin, add an appropriate amount of water, soak for 1 hour, after soaking the blood water, grab and wash out the excess blood in the chicken, clean the blood water in the chicken is significantly less, and then drain the water, you will find that the processed chicken has some slightly whitish state, at this time the blood in the chicken is very little, It's time to start simmering;

In addition to the protagonist chicken in the chicken soup shared today, I also added shiitake mushrooms, red dates and wolfberries, shiitake mushrooms have the effect of improving freshness and relieving oiliness, red dates and wolfberries can nourish qi and blood, with 4 simple ingredients and 1 cooking tip, you can stew delicious chicken soup at home, friends who like it can try it!

【Ingredients】Half a local chicken, 6 shiitake mushrooms, red dates, wolfberry, ginger, salt, cooking wine;

【Preparation of chicken soup】

1. Stewed chicken soup is best to choose local chicken or an older chicken, such a chicken stewed chicken soup will be more fragrant, if you buy three yellow chicken or boy chicken is not recommended to stew chicken soup, stir-fry will be more delicious, I used half a local chicken today, just enough for a family of four to eat, so delicious and not wasted;

2. Rinse the prepared half of the chicken first, chop it into chicken pieces, the block is not too big, and the cut chicken pieces are soaked in water for about 1 hour, so that the blood water in the chicken can come out better;

3. When soaking, prepare some ingredients, more than a dozen red dates, an appropriate amount of wolfberries and a little more ginger, a few fresh shiitake mushrooms cleaned and cut into pieces, or not cut into pieces, choose according to your preference;

4. After the chicken is soaked, grab and wash it several times, catch and wash until the blood water is significantly reduced, drain the water and set aside;

5. Put the cleaned chicken in the casserole, add the crushed ginger, and a little cooking wine to remove the smell, the size of this casserole is 2.5L, there is a larger casserole that can be used a larger one, this casserole needs to be completely filled with water, because the water will evaporate in the later stewing process, if it is not completely filled, the chicken soup will not be enough to drink, and the water for stewed chicken soup should be added enough at one time;

6. Turn on the high heat, first boil the water in the casserole, do not cover the lid at this time, the first is to avoid water overflow, the second is to make the fishy smell in the chicken soup better volatilized, after the water is boiled, you will find that there is foam on the surface, these foam is the residual blood and impurities in the chicken nuggets, use a colander or spoon to skim off the surface foam in time, which can better reduce the fishy smell;

7. Wait for the foam to finish, cover the lid, turn to low heat, simmer for an hour, the specific time is determined according to the size of the chicken nuggets and the degree of chicken tenderness, you can poke it with chopsticks, simmer over low heat, and stew until the chicken is soft and rotten;

8. After the chicken is stewed, add red dates and shiitake mushrooms and continue to simmer for about 10 minutes, so that the flavor of the ingredients and the chicken broth can be better integrated;

9. Finally, add the cleaned wolfberries and a little salt to taste, stir well, and the fragrant and delicious chicken soup will be stewed;

10. In autumn and winter, drink a bowl of hot chicken soup, the whole body is warm, nutritious and nourishing, but not hot, very suitable for this season;

【Tips for Stewing Chicken Soup】

1. When stewing chicken soup, water should be added enough at one time, you can't add water halfway, adding water halfway will affect the umami of chicken soup, whether you add cold water or hot water, it is not recommended, this is a very important point, you must not ignore it;

2. The choice of spices, stewed chicken soup does not need a lot of seasonings, pepper, star anise, cinnamon, bay leaves, these are not needed, as long as ginger is used to remove the fishy, ginger can be fishy and will not affect the freshness of the chicken soup and its original taste, the amount of ginger can be slightly more, slightly more than the usual amount of cooking;

3. The choice of seasoning, chicken soup is the best taste of the original, delicious with a little sweetness, because the protein in the chicken is degraded by heat, and a large number of amino acids are produced, so it will be particularly delicious when integrated into the soup, there is already umami, and other seasonings do not need to be added, seasoning with a little salt is like, if you want to add some other seasoning, at most some white pepper, and the rest is not recommended;

4. It is best to use a casserole for stewed chicken soup, the heat preservation effect of the casserole is good, and the chicken soup cooked out is more fragrant;

Summary of how to make chicken soup:

1. Fresh shiitake mushrooms can be replaced with dried shiitake mushrooms, matsutake mushrooms, mushrooms and other favorite ingredients;

2. Don't stew the wolfberries for too long, generally add them before cooking, and they will melt away if the stewing time is too long;