How to stew whole chicken soup, how to stew whole chicken in chicken broth

Ingredients: 2000 grams of chicken, 40 grams of shiitake mushrooms, 30 grams of fungus, appropriate amount of coriander and ginger.

Seasoning: 3 grams of salt, 4 grams of chicken broth mix, 3 grams of pepper, 8 ml of cooking wine.

Method: 1. Cut off the toenails of the whole chicken, stuff the chicken feet into the chicken belly, and then stuff the chicken wings under the chicken neck and plate it.

2. Put the chicken in a bowl, add water, ginger slices, mushrooms, fungus, salt, cooking wine, pepper, chicken powder, and seal with plastic wrap.

3. Take the steamer drawer, put the chicken in it, place the cage drawer on the boiling electric steamer, cover it, and steam it for 2 hours until the ingredients are cooked through.

4. Remove the lid, take out the chicken, tear off the plastic wrap, put the prepared coriander, and serve.

This chicken has been killed, come and clean it, chop it into small pieces with a knife, chop into small pieces is very easy to operate. I used the rice cooker to stew today, and this chicken is too big to fit in the rice cooker without chopping it into small pieces.

First blanch the chicken, a little cooking wine, ginger slices, and a pot under cold water. Add cooking wine and ginger slices to remove the fishy smell from the chicken. After blanching, remove and rinse with water.

Put the chicken pieces in the rice cooker and add water. Put a shallot, two bay leaves, and a few slices of ginger in the pot, add a little cooking wine, cover the pot and simmer for an hour.

When it has simmered for about 40 minutes, add a few red dates to the pot, add some shiitake mushrooms, cover and continue to simmer for another 20 minutes. After simmering, let it simmer for another 10 minutes.

Well, so a pot of fragrant chicken soup is ready. The chicken soup stewed in this way is not fishy at all, it has the sweetness of red dates, and the tenderness of shiitake mushrooms, which is very delicious.

There are many ways to make chicken soup, and in order to maintain the nutritional content of the chicken, many people choose to stew the whole chicken. Of course, you have to remove the internal organs of the chicken, otherwise there is no way to eat it. Usually, when the chicken is stewed at home, the chicken is cut, but many people don't know the practice of stewing the whole chicken, so the following will give you a detailed introduction to how to stew the whole chicken soup?

I hope the following methods can help you. I hope you enjoy it too.

Ingredients: 1500 grams of chicken.

Excipients: 28 grams of mushrooms, 28 grams of ham, 70 grams of cuttlefish, 100 grams of rape heart.

Seasoning: 1 gram of pepper, 2 grams of monosodium glutamate, 8 grams of salt.

2.Remove it, wash it with cold water, chop off the tip of the mouth and claws, cut off the jaw, cut off the tail, smash the thigh bone with the back of the knife, put the whole chicken into the glazed tile bowl, add refined salt (5 grams), put it into the cage, first dry steam for about 1 hour, then add water (1000 grams) and steam until soft and rotten;

3.Thinly sliced ham;

4.Mouth mushrooms and cuttlefish are thinly sliced with an oblique knife;

5.Bring rape hearts to a boil with water, remove them and set aside;

6.Put the meat on the fire in the wok, boil the clear broth, refined salt, and then put the mushrooms, cuttlefish, and cabbage sum into the blanch, remove and drain the water;

7.Turn over the whole chicken with a hand spoon, put the cabbage sum around the whole chicken, put the mushrooms and cuttlefish on top, then cover the cooked ham slices, add monosodium glutamate, sprinkle pepper.

It is a stewed chicken, it should be stewed through water, a bare chicken, go to the internal organs, cut off the chicken head, chicken tail (should not be stewed together), wash and drain the water, first put it in the boiling water, the whole chicken fly into the water (that is, quickly blanch the water, that is, scoop up), choose a large enough stew pot (other utensils that can be loaded), put the chicken in, add ginger slices, and suitable ingredients for yourself, the right amount of water (water should be boiled first), and then put the stew pot into the pot, simmer for an hour and a half through the water, not too long, otherwise the chicken will be stewed too old, not delicious. It is recommended to stew half a chicken, because the whole chicken is not easy to have such a large saucepan.

That's how to stew whole chicken soup. The stew method of the whole chicken is not as simple as we imagined, the chicken method is diverse, but in order to enrich the nutritional value of the chicken, it is still necessary to choose a reasonable stew method, because the whole chicken is relatively large, so it will be more troublesome when cooking the soup, so here I suggest that friends do not be too anxious about the production process.

How to stew whole chicken broth

Ingredient List]:

Ingredients: Three yellow chicken.

Ingredients: sliced ginger, shallots, rock sugar.

Seasoning: cooking wine, vegetable oil, light soy sauce.

Step 1]: Prepare a slaughtered three-yellow chicken, remove the fat, trachea and lymph nodes, and clean the chicken inside and out. After that, chop off the chicken feet, remove the chicken toes, put the chicken in a ventilated place, dry and set aside.

Prepare a small basin and pour in a spoonful of light soy sauce, half a spoonful of cooking wine and two spoonfuls of water. Also, cut a little more ginger slices and set aside.

Step 2: After the pot is heated, add vegetable oil to moisten the pan, then pour out the hot oil and add cold oil. Add a few slices of ginger and stir-fry until fragrant, and fry the chicken in a pan to remove the fishy smell of the chicken. At the same time, prick some small holes in the chicken to facilitate frying and absorb the flavor.

Keep the heat low and turn the surface often, until the chicken skin is golden brown.

Step 3: Take out the chicken after frying, put it in a casserole first, and then pour in the sauce that has just been prepared. On the thicker chicken breasts and drumsticks, prick some small holes. Then add a green onion knot, a few pieces of rock sugar, and put the chicken feet in the pot as well.

After drizzling some soup over the chicken, cover the pot and simmer for 25 minutes. Flip the chicken halfway through and pour the soup again, so that the flavor will evenly penetrate into the chicken, and the color of the chicken skin will be more uniform and red.

Step 4: After 25 minutes, we open the lid and take a look. The whole chicken is very ruddy and bright, and the smooth chicken skin wraps the tender chicken, which makes you have an appetite when you look at it. Finally, we take out the chicken and put it on a plate and serve.

Well, this casserole stew with smooth skin and tender meat is ready, and it is very delicious, you can try to make it.

Hello, first wash the chicken, and then it is best to use a casserole to stew chicken soup so that the chicken soup is particularly delicious, let's go on to talk about the ingredients of stewed chicken soup, green onions, ginger, ingredients, red dates, wolfberries. Then put the whole chicken in the casserole, put the prepared ingredients into the casserole, the water capacity is enough to cover the chicken, and then simmer over high heat, turn to low heat and simmer for about 40 minutes, you can put a little salt! A delicious whole chicken soup is ready.

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.

Stew chicken broth. Ingredients: local chicken, green onion and ginger, casserole.

Seasoning: Shihui empty salt.

1. Prepare a local chicken, clean it, cut off the toenails, wash the large pieces of chicken fat, and some of the internal organs can also be stewed together, then some ginger slices and chives are cut into sections.

2. Boil the water, scald the chicken with boiling water, skim off the front mold blind foam, then rinse it, put it in a casserole, add green onion and ginger, boil over high heat, remember to skim it off if there are still foam in the yard branches, turn to low heat and simmer for about 90-100 minutes.

3. Finally, taste the taste, add salt to taste, in order to maintain the original taste, in addition to green onion and ginger, no other accessories are put in, even cooking wine is not put in, put more ginger slices, the same can be fishy.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.

Cook chicken broth. 1. Add water to the pot, put the washed and gutted chicken inside, then add ginkmonds, cinnamon, star anise, red dates, and bring the pot to a boil over high heat. 2. Then turn to low heat and slowly simmer for four or five hours.

Chinese name. Cook chicken broth.

Materials. Chicken, ginkwood, cinnamon, star anise, red dates.

Taste. Fresh and fragrant.

Craftsmanship. Boil. Method.

Cook chicken broth. 1.Add water to the pot, put the washed and gutted chicken inside, then add ginkmonds, cinnamon, star anise, and red dates, and bring the pot to a boil over high heat.

2.Then turn to low heat and simmer slowly for four or five hours.

Menu features. Simple to cook.

Nutritive value. Chicken soup is rich in nutritional value, and chicken soup, especially old hen soup, has always been known for its deliciousness"Make up for the deficiency"The efficacy is also known. Chicken soup can also play a role in relieving cold symptoms and improving the body's immune function.

Introducing two delicious pheasants.

First, the practice steps of stewed pheasant.

1.First, peel off the skin of the pheasant, remove the internal organs, wash the blood, and chop it into pieces;

2.When the cooked lard is boiled to 180, add the pheasant pieces, fry until golden brown, pour in a colander and filter the oil;

3.Heat 20 grams of bottom oil in a wok, add green onions and ginger pieces, and stir-fry until fragrant;

4.Put in the fried pheasant pieces, add fresh soup, pepper water, cooking wine, refined salt, sugar, monosodium glutamate, and simmer over low heat until the meat is cooked and rotten;

5.When the juice is thick, serve on a plate.

Second, the spicy pheasant method.

1.Wash the dried pheasants.

2.Cut into small pieces.

3.Put water in a pot and add the dried pheasant to cook for a few minutes.

4.Remove the water.

5.Heat oil in a pan.

6.Put the dried pheasant in it and stir-fry.

7.Stir-fry until the meat is crispy, for example, with a little water, add shredded ginger.

8.Add the garlic rice.

9.Put the green chili peppers.

10.Add an appropriate amount of chopped pepper.

11.Stir-fry evenly, try the taste, and add a little salt to the appropriate amount.