Is chicken blanched, does chicken have to be blanched

No. Chicken is not like any other meat. Because the fishy smell of the chicken itself is relatively small, you can add a little cooking wine in advance before making fried chicken. If the chicken is blanched, it will lose the nutrients it contains.

Do not blanch chickens. Chicken is not like any other meat. Because the fishy smell of the chicken itself is relatively small, you can add a little cooking wine in advance before making fried chicken. If the chicken is blanched, it will lose the nutrients it contains.

When stewing chicken soup, everyone has a doubt, that is, whether the chicken should be "blanched", and when it comes to this, everyone has their own opinion, some people will think that the nutrition of blanched chicken will be lost, and there will be no smell when eating, and some people think that the chicken must be blanched, otherwise the blood water inside will not come out! And in fact, there is a basis for this! Now most people basically buy chicken is feed chicken, and this kind of chicken must be blanched after buying, otherwise the stewed chicken soup will have a fishy smell, and if it is a farmer's chicken, you don't need this step, you can cook it in the pot after rinsing it directly, and then boil the soup to skim off the excess foam!

So different chickens use different methods! And if you want the chicken soup to be stewed deliciously and without fishy smell, you must keep these three points in mind!

Lower the pot - the water is "raw" and hot.

Stewed soup should be pot under cold water, so that the raw materials can be fully released from the temperature of the water to fully release the nutrients and aroma.

Ingredients that are cooked at the same temperature as water can be boiled to a better taste, so it is important to remember that the ingredients should be cooled with cold water immediately after flying water before being stewed.

Heat. Stewed chicken soup should be boiled on high heat for about 10 minutes and then turn to a simmer, the degree of boiling should be mastered in the seemingly open but not open, because the casserole has a good heat preservation function, if you wait for the boiling time and then turn down the heat, its subsequent boiling process is a loss to the "freshness" of the soup.

And don't open the lid in these 10 minutes, the soup that is "out of gas" will lose its original flavor.

Chicken contains monosodium glutamate.

It can be said that "monosodium glutamate."

Therefore, fresh chicken must be properly served with salt, oil, soy sauce, onion, ginger, etc., and the taste is delicious. If more seasonings are added, such as Sichuan peppercorns or heavy soy sauce, it will dispel or mask the flavor of the chicken.

The heat of the stewed chicken soup is very particular, we should first cook for 10 minutes, open the lid in a boiling state, skim off the foam on the surface, it is not right to put it in a slow cooker, only the soup is simmered, then put the salt on the fire, continue to simmer for 10 minutes, and then stop burning, do not remove the lid halfway.

Nutritionist for chicken broth.

Whatever everyone has, the nutritional value is not low, although compared with the actual meat, chicken soup is better than chicken, high-quality protein.

It's a lot less. But that's not to say that chicken soup isn't beneficial.

Chicken soup also contains a variety of amino acids and B vitamins required by the human body.

Vitamin A, a variety of minerals, a variety of trace elements, etc., are very suitable for people with malnutrition and anemia.

Blanching chicken doesn't have to be done, and whether or not it needs to be blanched depends on a number of factors, including the list of ingredients and the steps to make it.

From the perspective of the ingredient list, if the chicken purchased is a local chicken raised in the farmer's market, the meat texture is clean and odorless, in order to pursue the original nutrition, you can choose not to blanch. If you are buying a broiler, it is recommended to blanch it first to remove blood, purines and other components in it.

From the perspective of the preparation step, if the cooking method requires the use of non-stewing methods such as stir-frying, frying, and frying, it is recommended to blanch the chicken first in order to maintain the tender texture. If the cooking method is stew, whether or not it needs to be blanched depends on the type of chicken purchased. If it is a native chicken, you can do not blanch it, and if it is a broiler chicken, it is recommended to blanch it first.

In short, whether the chicken needs to be blanched or not needs to be judged on a case-by-case basis.

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. In addition to removing the fish, blanching can 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 condition 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, add cooking wine, boil over high heat, skim off the foam and take it out, be careful not to overcool the water, it will be difficult to cook after the cold water, and the water added when cooking the soup is also best hot water.

Second, stir-fry the chicken (large pieces of chicken should be blanched, and 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 flavor 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.

Chicken needs to be blanched before cooking, this step is to remove the dirt in the chicken, blood water, and the chicken smell in the chicken, but blanching is also particular, cold water and hot water blanched chicken is a completely different taste, many people get it wrong, no wonder the fishy smell is very strong. Blanching is a very important step, so you must not be sloppy.

Blanching chicken should be done with cold water, not hot water, otherwise it will affect the taste of the chicken, and most importantly, it will leave a strong fishy smell. First of all, if you blanch it in cold water, you can reduce the loss of nutrients in the chicken, and secondly, it can cleanly remove the dirt and blood in the chicken, as well as the fishy smell in the chicken.

Therefore, the chicken should be blanched with cold water, but in order to completely remove the fishy smell in the chicken, we also need to pay attention to the blanching method

First of all, we wash the chicken, cut it into pieces, then put it in a large bowl, pour in cooking wine and ginger slices and grasp it well with our hands, marinate for half an hour, let it fully combine, so that it can also achieve the effect of removing the fish.

Then boil a large pot of boiling water and blanch the water, pour in cold water, then put in the marinated chicken pieces, and finally put in a few slices of ginger and green onions, which can achieve a better fishy effect. As the temperature rises, some blood foam and black oil slick will slowly surface on the surface of the water to remove these foam.

Don't blanch for too longIt's good to keep it in about 7-8 minutesAfter all, it is not a chicken soup, and after removing the foam on the water surface, you can remove all the chicken pieces, and then rinse them several times with cold water, which can make the chicken firmer and more tender. In this way, the chicken will not have a fishy smell and the meat will be more tender, and then it can be used to cook the chicken not only to shorten the cooking time, but also to make the chicken more delicious.

Therefore, it is necessary to blanch chicken, but it should be noted that cold water should be used to blanch chicken, otherwise it is difficult to remove the fishy smell in the chicken, do you know?

<> the first thing to prepare is chicken, you can prepare chicken breast or chicken thigh, you can also prepare a whole chicken, and then prepare an appropriate amount of starch, a shallot, because the green onion is more expensive, so let's save a little, and then prepare an appropriate amount of garlic and a small piece of ginger, then prepare a larger potato, an appropriate amount of cooking oil, cooking wine, light soy sauce, sugar, oyster sauce, dark soy sauce, edible salt, and finally prepare a small handful of black fungus.

2. Put the prepared black fungus into a large bowl, and then add an appropriate amount of warm water to soak the black fungus. Then we will process the chicken we have prepared, fully clean the chicken, clean it several times, try to clean the blood in the chicken, and chop it into small pieces after cleaning, the pieces should be slightly smaller, so that it is easier to fry. Place the chopped chicken pieces in a large bowl, then add the appropriate amount of starch and grasp the chicken pieces until they are sticky.

3. Then let's pour in an appropriate amount of water, clean the chicken nuggets, pour out the water for washing the chicken after cleaning, and then put it aside for later use. Cut the prepared garlic into cubes, cut the white of the shallots into green onion segments, and cut the ginger into cubes, then set aside for later use. Tie the green onion leaves into a green onion knot and set aside.

4. Heat the oil, after the oil is hot, we put the chicken pieces in and fry them until they change color, after the chicken pieces are fried, then put our cut green onions, ginger and garlic into it and stir-fry, and stir-fry until the fragrance is made, then add a little cooking wine to remove the fishy smell in the chicken, then add an appropriate amount of light soy sauce and stir-fry, then add an appropriate amount of water, and boil the soup in the pot over high heat.

5. After the soup in the pot boils, pour the chicken pieces into a casserole, then add an appropriate amount of sugar, oyster sauce, dark soy sauce, and then put the green onion knot we prepared into it, stir evenly with chopsticks, cover the pot and simmer for 10 minutes. The prepared potatoes are washed and peeled, then cut into small pieces, which are slightly smaller, and placed on a plate.

When the minutes are up, we open the lid of the pot, then put in the soaked fungus, then put the potatoes in, then cover the lid and simmer for 15 minutes. When the time is up, add a little salt and mix well, and you can eat, and a particularly delicious potato casserole chicken nugget is completed.

Chicken needs to be blanched, because fresh chicken has a certain fishy smell, and it is difficult to remove the fishy smell when used directly for cooking, and the taste of the chicken will not be very good.

It is better to choose cold water for blanching chicken, which needs to be heated in cold water, which can reduce the loss of nutrients in the chicken, and can remove blood stains and impurities in the chicken. If you choose to blanch the chicken with boiling water, the impurities of the chicken will be retained, and the fishy smell will be strong, and the meat will become firewood.

Because the chicken is dead, there is a lot of blood and water, if it is stewed directly, the blood in the chicken will gradually stew into the soup, resulting in the overall blackness of the chicken soup, and the fishy smell is heavier.

In the case of chicken, chicken, duck, goose, pork, beef, no matter what kind of meat is made, it is best to adjust the water before cooking, why do you need to use the water? It is because of the removal of its blood and dirty things and fishy smell, if you boil it directly, or fry it directly, the blood water in it will come out, and then many times it is very new, it is the blood water inside, so it is better to blanch the water.

The correct way to blanch the chicken is to soak the chicken for a while, then add freshly sliced ginger and green onions, and add a little cooking wine.

Soaking the chicken for a period of time in advance, in fact, soaking the chicken is an effective way to remove blood and water, not only for beef, mutton and pork, but also for chicken, and the chicken will taste better if you soak it in advance. Generally, after soaking for an hour or two, we can take out the chicken and then add enough water to the pot, which needs to cover the chicken.

Then we top the chicken with freshly sliced ginger and green onions, and add a little cooking wine. This can have a good fishy effect, and after we blanch the chicken, the volume of the chicken will not be as tight as when the hot water is in the pot, and it will not smell much fishy.

Chicken recipe

1. Braised

Blanched chicken is the best to braised directly, the braised chicken is more flavorful, and the color is ruddy, and it looks more attractive. When braised it is best to put in an appropriate amount of sugar, so that the aroma of the chicken can be adjusted, and when it is braised in the red, it is recommended to put light soy sauce and dark soy sauce at the same time, light soy sauce is to increase its salty taste, dark soy sauce is to increase its color, so that the braised chicken is particularly fresh, and the color and flavor are complete.

2. Stir-fry

If it is a boy chicken bought, after blanching it first, it can be directly put into the pot and stir-fried, and the meat is very tender. When stir-frying, the heat must be high, and it should be constantly stir-fried, you can add some side dishes, such as green peppers, white or onions, etc., and stir-fry with chicken, which can increase its flavor and increase nutrition at the same time. When stir-frying chicken, it is best to add some beer to make the meat more tender.