Should chicken be blanched? Many people have done it wrong, keep these points in mind, chicken is not fishy or woody

Like most meats, chicken has a fishy smell, but in general, it is not considered fishy, so the blanching step before cooking is not completely necessary for chicken, and we need to distinguish the treatment according to different cooking situations and the freshness and variety of ingredients. Let's take a closer look at which situations need to be blanched, and which ones can spoil the deliciousness of the chicken.

First, the stew should be blanched

Chicken stew, nutritious and delicious, is one of the most common ways to make chicken. Usually we need to blanch the chicken soup in order to make it delicious and bright. Blanching can not only remove the fish, but also boil the blood contained in the meat, which will appear dark brown when mixed with the soup, which will affect the appetite very much.

Blanching is also a process of removing impurities, especially the chickens we bought in the vegetable market, the hygiene is relatively poor, and there is a strange smell when eaten, so blanching is a very necessary step. If it is a free-range chicken at home, it is relatively clean to deal with by yourself, and in order to pursue the original nutrition, it is also possible not to blanch.

Blanching steps: Chicken in a pot under cold water, ginger slices, green onion knots/green onion segments, add cooking wine, after boiling over high heat, skim off the foam and take it out, be careful not to over-cool water, it will be more difficult to cook after cold water, and the water added when cooking soup is also best hot water.

2. Stir-fry chicken (large pieces of chicken should be blanched, small pieces can not be blanched)

Whether or not to blanch the stir-fried chicken can be determined according to different situations. For example, large pieces of chicken will be more difficult to taste, and the meat inside will not pass the oil and seasonings, and it will inevitably taste fishy, so large pieces of meat need to be blanched, and the steps of blanching are the same. It is difficult to fry large pieces of chicken directly, and after stir-frying, you also need to add water to simmer it, and you can add an appropriate amount of beer to stew the chicken, which can make the chicken more tender and firm, without fishy smell.

Small pieces of chicken can be left unblanched, such as making small fried chicken, chopping the chicken into very small pieces, rinsing with water several times, so that the blood can also be removed. If the small pieces of chicken are blanched, the chicken will be blanched quickly, but the flavor does not go in, and the meat is easy to fall apart, and it will be glued when stir-frying. Therefore, when making small fried chicken, the chicken is chopped into small pieces, which needs to be marinated in advance, salt, light soy sauce, cooking wine, oyster sauce, five-spice powder and other seasonings, marinated to taste and then fried.

Third, the fried chicken is not blanched

Delicious fried chicken is inseparable from two points, charred on the outside and tender on the inside, marinated and flavorful. Therefore, the fried chicken must not be blanched, blanching will make the meat dry and woody, and there is no way to starch and taste. Fried chicken is generally made with chicken wings or chicken legs, and chicken breasts can also be used, but chicken breasts are more chai, and they need to be beaten with a meat hammer during marinating to make them more delicious. Cooking fried chicken takes a longer time to marinate, and it is best to marinate it overnight.

Fourth, the coconut chicken is not blanched

Eating coconut chicken is to eat the tenderness and original taste of chicken, the quality requirements of chicken will be relatively high, generally choose Wenchang chicken with tender meat, and the ingredients should be very fresh. The chicken of coconut chicken can generally be eaten fifteen minutes after being put into the pot, and the chicken at this time is the most tender, of course, the blood foam needs to be skimmed off before eating, so that the soup is brighter and more delicious.

The above are some common practices of chicken, and whether to blanch or not is decided according to different situations. The process of blanching is mainly to remove the fishy and remove the blood foam, but the disadvantage of blanching is that it will make the chicken more woody, and at the same time remove the fishy smell, it will also lose some of the original flavor and umami, as long as you understand the role and characteristics of blanching, you will know under what circumstances to use it.