How to boil chicken soup to make it delicious, how to boil chicken soup is the best

Chicken soup with shiitake mushrooms Ingredients: Half a local chicken, 8 slices of northern mushrooms, 10 red dates, 2 slices of ginger. Seasoning:

1 tablespoon of wine, 1 teaspoon of salt. Method: Wash the chicken, cut it into large pieces, blanch it first, rinse it and put it in a stew pot.

Soak the red dates for 10 minutes and add them, soak the mushrooms until soft, remove the stems, put them into a stew pot together with the ginger slices, pour a tablespoon of wine, add boiling water to cover all the ingredients, steam them in an electric pot or steamer for 40 minutes, and then season with oil and salt. Key tips: The northern mushroom is also a kind of shiitake mushroom, the mushroom stem is thicker, resistant to cooking, and the aroma is strong, fat and elastic, and it is better than thin slices of shiitake mushrooms.

You can also use chicken thighs to steam, at least half of the chicken is more suitable for stewed soup, broiler chicken is tasteless, not suitable for long-term cooking.

Ingredients: Sichuan pepper, star anise, chili, garlic, ginger, two cans of beer, salt, monosodium glutamate, sugar, dark soy sauce, a small rooster.

Method: Heat the oil until it is 60% hot, add Sichuan pepper, star anise, garlic and ginger and stir-fry until fragrant.

Add the fried rooster and stir-fry until the meat turns white.

Add dark soy sauce, sugar and salt to the pan to color and flavor the dish.

Pour the beer into the pot and simmer for 30 minutes, then turn to high heat to reduce the juice, and finally pour in MSG to remove from the pot.

1 black chicken, 2 chives, 1 small piece of ginger, 10 grams of ginseng slices.

Seasoning:2 tsp cooking wine, 2 tsp refined salt, 1 tsp monosodium glutamate.

Method 1: Slaughter and wash the black chicken, blanch it in boiling water, and remove the blood;

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2. Put the black chicken, cooking wine, chives and ginger into the casserole, boil over high heat, change to low heat and simmer for 2 hours, add refined salt and monosodium glutamate.

Half an old hen, an appropriate amount of cow vigorously, an appropriate amount of wolfberry, an appropriate amount of salt, and an appropriate amount of chicken essence.

Preparation: 1) Half a straw chicken, wash and put in a casserole of appropriate size.

2: Put in enough cold water (not over the grass chicken), blanch the blood water after the water boils, then add cooking wine and ginger, change to low heat and simmer until crispy. (Generally around the hour).

3: When crispy, add green onion, salt and wolfberries and simmer for another 1-2 minutes, then turn off the heat. Served.

Butter chicken, shiitake mushrooms, jujubes, codonopsis, American ginseng, cinnamon, star anise, bay leaves.

Method. 1.Chicken cleaned up 2Wash all kinds of materials.

3.Throw them together in a casserole and stew, first on high heat and then on low heat. I stewed for two hours, and the meat was very cooked.

Old hen salt several.

1.The old hen first dried off with a napkin, then evenly salted the chicken, left in the refrigerator for 20 minutes, and finally chopped into pieces.

2.Put it in a pot and simmer for an hour, adding salt appropriately depending on the situation.

You can boil chicken soup, the main chicken soup is the main chicken soup, the most important is the little tiger boiled chicken soup, the most is slow simmering, the most important is low heat slow simmering, stew slowly, so that the chicken soup is nutritious.

Chicken soup method:

Ingredients: three yellow chicken, shiitake mushrooms.

Excipients: appropriate amount of wolfberry.

Seasoning: 1 star anise, 2 bay leaves, ginger, coriander, salt to taste.

Steps to make the stewed chicken soup:

1. Blanch the whole chicken to remove impurities and blood foam.

2. Add star anise, ginger slices, bay leaves, salt, and blanched whole chicken to the casserole and simmer for an hour.

3. Add shiitake mushrooms and wolfberries and continue to simmer for 30 minutes.

4. Turn off the heat and put it in a bowl and sprinkle chopped coriander.

Delicious stew of chicken broth:Ingredients: half a local chicken, 2 dried shiitake mushrooms, 2 black garlic.

Excipients: 3 grams of salt, 3 grams of cooking wine.

Steps: 1. Prepare local chicken, 2 shiitake mushrooms, 2 black garlic, 1 piece of ginger, 1 slice of dried yam, and 10 wolfberries.

2. Chop the local chicken and cut the chicken leg 2 times.

3. Peel the whole garlic and wash it in water or boil it.

4. Soak the mushrooms, red dates, and dried yams.

5. Put the local chicken into the stew pot, and add the black garlic, shiitake mushrooms, red dates, yams, ginger slices, and wolfberries in turn.

6. Add purified water, a few drops of cooking wine and an appropriate amount of salt.

When it is full, put the steamer on the stew pot and steam for 2 hours.

8. After simmering, the fat will condense in the soup noodles, and you can skim it off.

Fat West old hen soup.

Materials. half a fat old hen (weighing about 600g); 7g fine salt (about one and a half teaspoons); 600g of water

Method. Prepare the ingredients, half a fat old hen, fine salt 2g + 5g (the former is used to rub the chicken skin, and the latter is used to season in the chicken broth).

Wash the cold and fresh old hens inside and out, wash off the blood, and use kitchen paper towels to absorb the surface moisture. Prepare 2g of fine salt.

Rub 2g of fine salt on the chicken skin with your hands until the salt melts well on the chicken skin.

Note: Rub the salt only on the chicken skin part, do not let the salt touch the chicken part.

Put the salted chicken in the refrigerator for 20 minutes (rub the salt and refrigerate before steaming, the steamed chicken skin will be crispy).

After refrigeration, take out the chicken and cut it into small pieces (if you steam the whole chicken without cutting it, the whole steamed chicken will look better on the table).

Put the sliced chicken pieces into a casserole and pour 600g of water into the casserole.

Cover with a lid, put into a steamer, start the timer after the water boils, and steam over medium-high heat for 30 minutes.

Add 5g of salt (1 teaspoon) to the lid and steam for about 20 minutes.

Old hen soup. Materials.

1 old hen; 5 slices of ginger; 1/2 green onion; 1 red date (my family's jujube thief !! 10 wolfberries; Salt to taste; 5-6 shiitake mushrooms.

Method. The old hen was blanched with cooking wine, and the chicken was very fat, and it boiled a lot of oil.

Put green onion and ginger in the casserole and put boiling water, (put a bag of cordyceps sinensis to improve the immunity of children).

Put the chicken into the pot, put the mushrooms, jujubes, bring to a boil over high heat, turn to low heat, simmer for about an hour, skim the oil and add salt and continue to simmer for an hour (you can add two bowls of boiling water to make the soup).

Chicken soup for children can also be drunk directly with pepper and chives

Simmer old hen soup.

Materials. 1 old hen; 3 slices of ginger; salt 15 g; 10 wolfberries; 6 shiitake mushrooms; 6 black fungus; 1 tablespoon cooking wine; 2 shallots.

Method. The old hen chops into pieces.

Blanch once. Heat the oil in a pan and add the ginger slices.

Pour in the drained chicken pieces and stir-fry for two minutes.

Add the cooking wine and continue to stir-fry for two minutes. Pour in water. Add the green onion and wolfberry, bring to a boil over high heat and simmer for half an hour.

Add the shiitake mushrooms and continue to simmer for an hour, and add the black fungus to continue to simmer for half an hour. Add salt and chicken essence to taste and sprinkle with chopped green onions.

1. Flying water, not only chicken, but also any meat stew should be the main ingredient before the soup should be boiled in boiling water. This can not only remove the fishy smell, but also a thorough cleaning process, but also make the soup clear and not turbid, fresh and fragrant without peculiar smell, and it will be good to try.

2. Put the soup in the pot, and the stew should be in a pot under cold water, so that the raw materials can fully release the nutrients and fragrance by slowly increasing the water temperature.

3. The raw materials in the pot at the same temperature as the water can be boiled more deliciously, so you must remember that the raw materials should be rinsed with cold water immediately after flying the water before being stewed.

4. Master the heat, stewed chicken soup should be boiled for about 10 minutes and then turn to a simmer, the degree of opening should be mastered in the seemingly open non-open, because the casserole has a good heat preservation function, if you wait for the boiling time to adjust the low heat, its subsequent boiling process is a loss to the "freshness" of the soup.

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

6. The knowledge of putting salt is still a big problem for stewed soup. The time of salt can in a sense dictate the taste of the soup. Whether some people say that they put salt in the pot or when they are half-cooked, it is not right.

7. When the salt is boiled for a long time, it will have a chemical reaction with the meat, the protein in the meat is locked, the soup is light, and the meat is not stewed. So when should the salt be put away? Remember, salt and other condiments should always be added when the soup is ready.

8. After putting salt, turn to high heat for 10 minutes and then stop the fire, without opening the lid halfway, not only the taste is all in, but also the soup is stronger.

9. Wide-mouthed utensils, the fragrance is easy to float out, and there is no strong fragrance when the pot is hot, so it is recommended to choose a crockpot with a narrow mouth and a high body.

10. When stewing soup, put chicken fat in the soup, which has a saying in cooking that "oil is used to nourish soup".

11. If the above utensils are used, and then the mouth is sealed with oil, so that the stewed soup will not be fragrant, but will leave the chicken fragrance in the soup.

Here's how to make the chicken broth:Ingredients: 1 chicken, 700 grams of shiitake mushrooms, 50 grams of red dates, 1 piece of ginger, 3 nutmeg, 1 spoon of salt, 1 spoon of chicken essence, 2 star anise, 2 coriander.

Steps: 1. Clean the chicken and cut it into small pieces for later use.

2. Put the chicken in a pot under cold water, slowly soak it in blood water, blanch it for about 2 minutes, and remove it for later use.

3. After blanching, rinse the chicken with water several times, remove it, drain the water, and put it in the inner tank of the electric pressure cooker.

4. Put a few drops of oil and a little salt into the boiling, blanch the mushrooms and rinse them with cold water, remove and squeeze out the water for later use.

5. Put the shiitake mushrooms into the inner tank of the pressure cooker, then add the red dates, star anise, ginger core and nutmeg.

6. Add a spoonful of salt, a spoonful of chicken essence, and an appropriate amount of boiling water.

7. Plug in the power supply, cover the lid, and press the "chicken" button. Wait until the electric pressure cooker indicator jumps to the keep warm button and the air pressure valve falls, open the lid and put in the chopped coriander.

8. Stewed chicken soup with shiitake mushrooms and red dates, the fragrance of chicken wafting all over the house.

Here's how to boil chicken soup that is delicious and nutritious:Tools Ingredients: 1 black chicken, 5 grams of ginger, 5 grams of green onion, 5 grams of cooking wine, 2 longan, 2 red dates, 3 grams of astragalus, 2 grams of white peony, 3 grams of codonopsis, 2 grams of angelica, 5 grams of wolfberry, 2 grams of salt.

1. Blanch the chicken to remove the blood foam.

2. Put the chicken in a pot with cold water and add the green onion and ginger.

3. Put in red dates, wolfberries and other auxiliary medicinal materials.

4. After boiling, turn to low heat and simmer for 1 hour.

5. Add salt and serve.

Chicken soup is delicious and nutritious:

1. The chicken used for stewing soup is best to be an old hen or a boy chicken, because the boy chicken is very rich in protein, the meat is fresh and tender, and the fat content will be relatively small. The old hen is rich in protein, but the meat quality is relatively firm, and the fat content is higher. So when stewing soup, you can choose these two kinds of chicken, which will taste a little more delicious.

At the same time, it is better to choose fresh chicken for stewed soup and not use frozen.

2. Choose a casserole for the pot of stewed soup, try not to choose an iron pot, the casserole can better retain the umami of the chicken soup, and the stewed soup will taste sweeter.

3. When stewing chicken soup, you can add some Chinese herbal ingredients in moderation, such as: red dates, wolfberry, longan, shiitake mushroom, astragalus, gourd and so on.

Two delicious and nutritious chicken soups

1. Black chicken nourishing soup.

Ingredients: half a black chicken, 5g of codonopsis, 5g of astragalus, 5 red dates, 15 wolfberries, 5 slices of ginger, appropriate amount of salt.

Method: Wash the black chicken and cut it into small pieces and blanch it for later use, wash and put it in a stew pot with Codonopsis, astragalus, red dates and wolfberry, then add ginger slices and black chicken, then pour in an appropriate amount of water, simmer for about 2 hours, add an appropriate amount of salt and eat it directly.

2. Tea tree mushroom chicken soup.

Ingredients: half a local chicken, 80g tea tree mushroom, 3 slices of ginger, appropriate amount of salt.

Method: Wash the tea tree mushrooms and soak them in warm water for 10 minutes, cut the local chicken into small pieces and put them in a pot and blanch them with boiling water, then put the local chicken, tea tree mushrooms and ginger slices into the casserole together, add an appropriate amount of water, boil over high heat and turn to low heat, cook for about 1 hour, and add an appropriate amount of salt to taste.