How to stew chicken? How to stew chicken well

To make "stewed chicken", you must not stew it directly in the pot! This method makes the chicken delicious and tender.

The chicken soup should be stewed on land and the fragrance is good to keep in mind 4 tips, the chicken is smooth and tender, and the soup is fresh and delicious.

Trick 1, the choice of chicken breeds: as long as it is stewed chicken soup, it is recommended to choose hens that have been bred for about a year, and it is better to raise free-range chickens. It is not recommended to use old hens, the meat and old meat firewood are difficult to stew, so they can only drink soup; The tender chicken is too tender, and it is easy to disperse after a long stew, which is more suitable for stewing, boiling, stir-frying, steaming and other methods.

Tip 2, it is recommended to stew in a casserole: Although there are stew soup containers such as aluminum and enamel, it is still recommended to use a casserole to stew the soup, which has more uniform heat retention and heating, the aroma of chicken soup is not easy to float out, and the soup has a stronger taste.

Tip 3, chicken cold water pot: When stewing broth, if you don't need to blanch it, you should use it in a cold water pot, so that the chicken can boil with the water temperature, and the first blood foam and impurities can be discharged along the water.

Tip 4, salt should be put last: stewed chicken soup does not need too much seasoning seasoning, generally only salt is enough, and salt should be added when the heat is turned off and the pot is started, because after the salt is boiled for a long time, it will react with the meat, so that the protein contained in the meat is locked and difficult to release, and finally the chicken soup tastes light, and there is no chicken umami.

Shredded chicken Ingredients:

Half a chicken, a cucumber (can be saved), an appropriate amount of minced ginger, an appropriate amount of minced garlic, an appropriate amount of minced green onion, salt, light soy sauce, oyster sauce, vinegar.

Production method: 1. Add water to the pot, put ginger slices and cooking wine, put the washed chicken into it and cook it (the chopsticks can be pierced through, even if it is cooked), and then turn off the heat and simmer for ten minutes (this can be saved, you can directly take it out for later use).

2. Shred the cucumber and put it at the bottom of the plate for later use. Cool the chicken and tear it into shreds for later use.

3. Take another bowl of minced ginger, garlic and green onions, heat the oil in the pot, heat it and splash it on it.

4. Then add light soy sauce, vinegar, salt, oyster sauce, chili oil to the minced green onion and ginger to make a sauce, pour the sauce into the chicken and mix well.

5. Mix the chicken on the cucumber shreds, sprinkle some white sesame seeds or fried peanuts.

Ingredients: 4 chicken thighs, 10g corn starch, 1 egg yolk, 5 grams of salt, 5 dried chili peppers, 3 cloves of garlic, appropriate amount of ginger, several green onions, about 10ml of light soy sauce, about 15ml of white vinegar, 10g of sugar, 20ml of water

Method: 1. Wash the chicken thighs, chop the garlic and ginger, shred the green onions, and cut the dried chili peppers into cubes for later use.

2. Cut the scissors along one end of the chicken thigh to the other end to remove the bones.

3. Cut the chicken into 2x2cm pieces. Place in a bowl and mix the egg yolks with salt.

4. Mix the cornstarch into the chicken and celery meat before putting it into the oil pan, and pour the chicken into it when the oil temperature is about 180 degrees.

5. Stir constantly with chopsticks to avoid sticking to each other, put all the seasonings used in the seasoning into a bowl and mix into juice.

6. Leave a little oil in the pot, stir-fry the dried chili peppers until fragrant, if you pour in the prepared sauce, cook over low heat until viscous.

7. Pour in the fried chicken pieces and stir-fry them quickly.

Here's how to make the stewed chicken:Ingredients: 500 chicken, 300 diced potatoes (dehydrated), 200 carrots.

Excipients: appropriate amount of salt, appropriate amount of garlic, appropriate amount of blended oil.

1. Cut the potatoes and carrots into hob blades.

2. Wash the chicken, add ginger, garlic, cooking wine, and vinegar.

3. Sit on the pot and light the fire, add digging oil, pour the chicken into the pot and stir-fry.

4. Add some spicy seeds and continue to stir-fry.

5. Sprinkle with salt.

6. Pour water into the pot, in fact, you should pour beer, I forgot.

7. When the chicken is simmered until 7 is ripe, add the potatoes and carrots.

8. Mix well and continue to simmer.

The first is the preparation of raw materials.

Half a fresh three-yellow chicken. Three fresh shiitake mushrooms, a little wolfberry, a star anise, a little pepper, a little green onion, a little ginger, a little angelica, a little refined salt, and a little cooking wine.

What follows is the process of making the dish.

1. The first erection is disturbed, let's take half of the fresh three yellow chickens and chop them into the size of a mahjong block, everyone should pay attention to the fact that the mahjong block is the size of a mahjong block as the name suggests. Then let's put it in clean water and wash it more than three times for later use, the purpose of this step is to remove the blood in the three yellow chickens. Make it stewed out of the chicken.

It's tender and not fishy, and the chicken broth is even better.

2. Then let's prepare the ingredients and ingredients of this dish, first of all, let's take three fresh fresh mushrooms, remove the roots, and then on the surface, put a cross knife, put it in an empty bowl for later use, and then prepare an empty bowl, cut the green onion into green onions, cut the old ginger into ginger slices, and then put in three pieces of angelica, a star anise, a little pepper, and a small handful of wolfberry. Next, let's start the production.

3. First of all, let's boil water in a pot, blanch the chicken under cold water for three minutes, add a little cooking wine in the middle, and then skim off the excess foam. After more than three minutes, pour it out of the shower water for later use. Everyone, pay attention, because we are making stewed chicken, and the chicken soup must be clear, delicious and without fishy smell, so we must not ignore the step of blanching.

4. Then we add a little base oil to the pot, put the ingredients into the pot and fry until fragrant, when the green onions in the ingredients are fried until golden brown, add a little water, the amount of water, subject to the chicken, and then pour the processed chicken into the pot, and then pour the processed mushrooms into the pot, cover the pot and stew for 30 minutes.

After a few minutes, when it comes out of the pot, let's add refined salt to taste, and it can be put out of the pot and plated into a dish. If you put salt in advance, the chicken soup will become very salty, and it will also affect the umami of the chicken soup and chicken. We should all pay equal attention to this point.

Next is the main point of preparation of this dish.

1. Stewed chicken, how to not grow old and not firewood, blanching should put the chicken in the pot under cold water, from the inside to the outside of the blood and impurities in the chicken, and then our dish, when stewing, do not fry the chicken in the pot, after the material is fried, add water directly, and then put the chicken into the pot, so that the stewed chicken is not old and does not firewood. We should all keep this in mind.

2. After we chop the chicken, we must put it in clean water and wash it at least three times, which can effectively remove the blood in the chicken. As a result, when stewed, the chicken soup is also more tender and delicious, and the taste is not firewood. We should all keep this in mind as well.

Okay, a tender and flavorful, rolling shed is not old and firewood, the stewed chicken is ready, the next time you make stewed chicken, follow the above operation steps to ensure that the texture and taste you make must be as delicious as the restaurant.

Homemade chicken stew.

Ingredients: 700g chicken

Excipients: soy sauce, salt, sugar, monosodium glutamate, green onion, ginger, Sichuan pepper, seasoning, edible oil.

Steps: 1. Cut the chicken into pieces, blanch in water for 5 minutes, and then drain the water of the blanched chicken.

2. Heat cooking oil in a pot, then add green onion and ginger, Sichuan pepper ingredients, and boil the pot.

3. Then add the chicken to stir-fry, then add soy sauce and sugar seasoning, add water to the pot, simmer for 40 minutes, and then add salt and chicken essence to taste.

Home-cooked stewed chicken is a very common home-cooked dish, it is nutritious, and it is suitable for many people, and the delicious taste can increase the appetite. The nutritional value of chicken also includes more unsaturated fatty acids - oleic acid (but unsaturated fatty acids) and linoleic acid (polyunsaturated fatty acids), which can reduce LDL cholesterol, which is not good for human health. Chicken has a nourishing effect, and at the same time, it can also regulate the effect of replenishing deficiency and enhance the body's immunity and resistance.

Among them, the protein content is high, and the digestibility is high, in the meat, it can be said that it is one of the meat with the highest protein, it is a high-protein and low-fat food, and it is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body.

I generally like to make chicken stewed mushrooms, first chop the chicken into pieces, and then blanch it with water (put it in when the water is boiling, and take it out in 1 minute), the chicken is tight, the water is dry and then stir-fried with hot oil, fry until the skin becomes golden brown, add soy sauce, stir-fry again, add pepper, add cooking wine, fry a few times so that the color of soy sauce sticks to the chicken pieces, and then add water, cold water can, simmer over low heat, and then put ginger slices and green onions, two cloves of garlic flattened with a knife, put potato pieces, mushrooms, (generally I use hazel mushrooms, the taste is better, there are no hazel mushrooms.) , Anything else is fine, the dried mushrooms in the supermarket should be soaked in water for a few hours before cooking, and they should be washed several times), cover the pot, and add vermicelli when the potatoes are almost ripe (the vermicelli sucks soup, and it is easy to stick to the pot, so be careful), and wait for the vermicelli to be cooked, hehe, authentic Northeast flavor, if you like to eat spicy, you can add two dried chili peppers in the soup, it is delicious.

Stewing chicken soup is knowledgeable! How to stew it well, come and learn it.

1. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (it must be pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing).

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, and add.

Chicken soup. Chicken soup.

Put in a tablespoon of cooking wine (preferably Shaoxing rice wine), put in the cleaned wolfberry, codonopsis, angelica (put less, a small piece can be), red dates, more soup will have a sour taste), longan meat 3 grains, if you are afraid of fire, you can remove angelica, add 5 grams of Yuzhu, Yimi, add a little salt (to make the chicken flavor), add water over an inch of chicken, cover the pot lid and valve, put it on the stove and boil over high heat.

3. After the pressure cooker sprays steam, change the pressure to medium heat for 5 minutes, and then change the pressure to low heat for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease.

4. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of fragrant chicken soup is ready, drink it.

5. If you use an ordinary soup pot to stew, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste.

6. You can also use a ceramic container with a lid to stew in water (this stewing method has the most mellow taste and is a commonly used stewing method in Cantonese cuisine), put the lid of the container with good ingredients into the steamer, and seal it on the container with wet water on gauze paper if possible (to adjust the taste first), and steam it for about 2 hours on high heat.

7. If you use a steam pot to stew, you don't need to put water, and it is condensed into soup by steam, the taste is very fragrant and mellow, and the stewing method is similar to that of stewing over water.

8. No matter what kind of stewing method is used, it is best to remove the chicken fat before simmering so as not to be too greasy.

When stewing old chicken, stir-fry it with balsamic vinegar first, put one or two handfuls of soybeans in the soup, and then stew it to rot.

Stewed chicken is easier to cook faster in the following ways:

Add hawthorn stewed chicken method: when stewing old chicken, put three or four hawthorns;

Chicken stew with potatoes: When stewing old chicken, put some potatoes;

Chicken stew with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot;

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. And 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 water in the tissue penetrates outward, the protein is coagulated, the chicken structure shrinks and tightens obviously, affects the nutrient dissolution to the soup, hinders the concentration and quality of the soup, makes the stewed chicken hard, becomes old, 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.