Does adding some seasoning to stew chicken make it taste better?

If salt is added to the stewed chicken, it will directly affect the taste, characteristics and nutrient preservation of the chicken and chicken soup.

This is because chicken has a high moisture content, some as high as 65 to 90 percent. Salt has a dehydrating effect, if salt is put first during stewing, so that the chicken is soaked in brine and salty soup, the cell moisture in the tissue penetrates outward, the protein is coagulated, and the chicken tissue shrinks and tightens significantly, affecting the dissolution of nutrients into the soup, hindering the concentration and quality of the soup, making the stewed chicken harder and older, and the soup has no fragrance.

Therefore, the correct way to put salt when stewing chicken is to cool down the stewed chicken soup to 80-90 degrees, and then add an appropriate amount of salt, so that the chicken soup and meat taste the best.

Stewed chicken with mushrooms Ingredients: 1 2 chickens (about 1 catty), 12 shiitake mushrooms (cut cross flowers on the surface for later use), 12 bamboo shoots, 6 cups of water, 1 tablespoon of rice wine, 1 1 2 teaspoons of salt, a little monosodium glutamate.

Production】 Chop the chicken, put it in boiling water and blanch it slightly to remove the blood, pick it up, put it in the stew pot, then put in all the seasonings and 6 cups of water, cover the pot and simmer for 40 minutes, after 40 minutes, add the mushrooms and bamboo shoots, and continue to simmer for 20 minutes before you can get off the pot and serve.

Stewed chicken with potatoes First, chop the chicken into pieces, wash it, and set aside;

2. Heat the pot, put in an appropriate amount of oil, stir-fry the seasonings such as chopped green onion, minced ginger, Sichuan pepper, spices, etc., put in the washed chicken pieces, and fry slightly. Add soy sauce and cooking wine in turn, stir-fry slightly and then stew in soup.

3. Peel and cut the potatoes while stewing the chicken;

Fourth, when the chicken pieces are about to stew, put in the potato pieces, add salt and monosodium glutamate in turn and stew them slightly, the potatoes and chicken pieces are crispy, and the soup is almost collected, just get out of the pot.

Well, of course. It is recommended that you use Jinming seasoning, which will make the chicken soup taste better!

The most taboo are star anise, Sichuan pepper, pepper, cinnamon, these seasonings with a strong taste, because the essence of chicken soup lies in its deliciousness, and if you put these seasonings, it will cover up the deliciousness of chicken soup.

Stewed chicken can not be cooked with cooking wine. Because almost most of the cooking wine on the market will add rice wine and green onion and ginger in the production process, and the rice wine and green onion themselves are easy to sour after cooking, especially when stewing chicken soup, because the chicken soup itself needs to be stewed for a long time, then the chicken soup stewed with cooking wine is particularly easy to sour, which seriously affects the umami of the finished product.

When stewing chicken, you can't put peppercorns, because peppercorns belong to a kind of warm and spicy ingredients, and after putting peppercorns, it will cover up the fresh flavor of the chicken, and you can't put cooking wine, because the cooking wine is fishy, which also reduces the fragrance of the chicken itself.

What spices to put in chicken soup to remove the smell? Let me tell you, 3 spices are enough.

MSG, because the chicken soup itself is drunk in its original flavor, is already very delicious, and adding MSG will affect the taste. There is also vinegar, which does not need to be added, and the sour and chicken broth taste is not quite suitable.

Don't put too much sugar, otherwise it will be very sweet, and it will not be able to swallow. Therefore, fried chicken should pay attention to this point so that it will not affect the taste.

Whether it's "put all the condiments you like!" "No spices" is clearly wrong. The former is necessarily disorganized, while the latter is clearly misunderstood in cooking.

I've eaten chicken stew a few times without any seasoning. Although all the stewed chickens are high-quality domestic and local chickens that are made very early with the help of relatives and friends, they are not very tasty if they do not have any seasonings. Regardless of where the chicken is made, a live chicken, or a chicken stewed by a mother or mother-in-law, salt is the basis of taste, and the taste of a chicken without salt is several times worse, which is true both in taste habits and in objective facts.

Even so, it would be even more unreasonable if the stew did not put any seasonings. For example, white water chicken stew with mushrooms can be said to be "original", but how many people can swallow it? Because of Fuchun, there is a limit to paying attention to the "original".

If boiled water is really so delicious when cooked, then why has all mankind worked hard to invent all kinds of cooking methods that are "worse" than boiled water cooking for thousands of years? Why do most people rarely eat boiled water chicken in their daily life? This is clearly illogical and does not correspond to objective facts.

In fact, the most common and suitable seasoning for stewed chicken is only to soak up salt and a moderate amount of green onion and ginger. Other things that can be used include cooking wine, sesame oil, rice wine, pepper, and more (not to mention the meaning of putting it all together), which is basically enough to eliminate differences and add flavor. If you eat meat in a stew, then the choice of seasonings is a little more extensive, a small amount of pepper, fennel, cinnamon, etc. is also possible, after all, these things are mainly used when drinking soup, because the taste is heavy and the color is heavy, but eating meat in stew is less of this worry.

There are a lot of spices that are not suitable for stewed chicken, so let's choose some common ones. For example, vinegar is not suitable for stewed chicken. After all, the sour taste doesn't quite harmonize with stewed chicken broth and chicken.

Oyster sauce is not resistant to cooking and is not suitable. It is best not to put MSG such as chicken essence, and add the flavor of the chicken itself, which covers a wide area. Garlic is also not suitable for stewed chicken.

The taste of garlic is also not very suitable for stewed chicken.

I think it might be better if you put a little bit of barbecue ingredients, or some monosodium glutamate, which can be replaced by chicken essence, and it feels like it tastes about the same.

It should be put a little soy sauce and soy sauce Lao Gan Ma, I suggest that you can use chicken essence instead, and chicken essence will not affect our health.

In the process of making stewed chicken with mushrooms, an appropriate amount of peppercorns and star anise should be added to the key mess, so that the chicken can be added to the draft to remove the smell well. MSG can also be replaced by chicken essence.

If you add salt to the stewed chicken at the end, the chicken will not collapse and return to the sensitive taste, so you should add salt to taste when you stew the dough branches. Here's how:

Ingredients: 2 chicken thighs, 1 potato, 6 shiitake mushrooms, 1 1/2 tablespoon of salt, 1 tablespoon of light soy sauce, appropriate amount of vegetable oil.

Production steps: 1. Prepare the ingredients.

2. Peel the potatoes and cut them into cubes.

3. Soak to remove excess starch.

4. Soak the mushrooms in warm water.

5. Cut the chicken thighs into pieces and rinse well.

6. Pour oil into a wok, add chicken and stir-fry.

7. Add potatoes and shiitake mushrooms.

8. Add an appropriate amount of water, half-cover the potatoes and pour in light soy sauce and salt.

9. Stir well. Reduce the heat to a simmer.

10. The automatic pot used here, so the yellow stewed chicken juice collection function was chosen. If you use a wok and simmer over low heat for 15-18 minutes. After simmering, reduce the juice on high heat. When the soup is thick, turn off the heat.

11. After the program, the chicken nuggets with mushrooms and potatoes are ready.

12. Finished product drawing.

Chicken is one of the more popular meats in our lives, chicken is rich in protein, but most of the chickens now are the kind of chickens that grow up eating feed, so the nutrition is not as high as the nutritional value of home-raised chickens. Chicken can be fried and eaten can also be made into soup to drink, like many pregnant women have just given birth to a child they will drink a lot of chicken soup and nourish the body, some people who are weaker will often drink chicken soup.

Especially for this season, drinking chicken broth can warm the stomach and also maximize the nutrition of chicken. I don't know if you have noticed that no matter how we handle the chicken and how many ingredients we put in it, we feel that the chicken soup we cook is not as delicious as the soup we cook in the restaurant outside, because we put some wrong ingredients when we make the soup ourselves.

When we usually make chicken soup, we will first process the chicken, pass it through the water, and then cut it into small pieces and put it in a pressure cookerPut cold water in a pressure cooker, add green onions, ginger garlic, star anise, Sichuan peppercorns and dark soy sauce, and start simmering over high heat. As a result, when the chicken soup is finished, I find that it is not as delicious as I imagined, and the soup is not fresh at all, this is because you put star anise and Sichuan peppercorns in the soup. Adding a few star anise to the soup will remove the fishy smell, but chicken is a type of meat that does not have a fishy smell, and if you add star anise, it will make it taste different.

Today, I will introduce you to how to make delicious chicken soup. Today's chicken soup is called mushroom chicken soup, which is to put mushrooms in the chicken soup to make the chicken soup more fresh and with the fragrance of mushrooms. We need to prepare a local chicken first, because local chicken is more delicious and more suitable for making soup.

Then split the chicken from the middle, only half of it is OK, cut this half of the chicken into small pieces, put it in the pot and add cold water, wait until the water is hot for a while, then take out the chicken and put it aside. Soak the prepared shiitake mushrooms and other mushrooms in cold water in advance, wash them and change the water once to make them bigger in the water, and finally cut them and set them aside. After the stew comes out, the fragrant chicken soup comes out of the pot.

Yes, the chicken soup is the original taste, and the umami of the chicken soup is drunk.

No, it's not good to be greasy and greasy, so you have to add a little condiment to make it delicious.

It will be delicious, because there is a dish in Guangdong that does not add any seasonings, called white-cut chicken.

It's definitely not delicious, how to eat it so light, I don't think anyone can eat it.

Probably not, it depends on personal preference, if you like light, it's okay.

This is definitely not delicious, and in good chickens it also needs seasoning, and this one will taste a little better.

I don't think it's going to taste good, I'm sure I won't eat it anyway

This is mainly to ensure the original flavor of this chicken soup.

This thing tastes very fragrant when made like this, this one is fragrant.