How do you cook chicken broth? The proper way to cook chicken broth

Very simple. Stir-fry the chicken pieces in oil first. (Don't have too much oil) The chicken pieces can be put in a hot water pot if they change color. Add ginger as well. Bring to a boil on high heat and simmer over low heat for more than 3 hours.

It would be better to add some shiitake mushrooms half an hour before the pot. Just put salt, no other seasonings.

The taste is delicious. Remember that it is better to buy hens.

Black chicken, clean the internal organs, then put water in the pot, put ginger, green onions, ingredients, and put some American ginseng if you are weak. I've heard that you have to cook chicken soup with the whole chicken, and you can put all the above things in the belly of the chicken. So you won't be running around ...

It tastes better if it is cooked for a longer time. I always use a slow cooker to make soup and drink it for at least 4 hours. The soup tastes great, and a little salt in it is enough to put it in it before it comes out of the pan.

1 Cut the chicken into pieces and put them in the pan with cold water.

2 Bring to a boil over high heat, skim off the scum and reduce the heat to low.

3 When 8 is ripe, put salt in it.

Tip: Be sure to stew with an old hen.

This chicken soup is original and nutritious.

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I bet you've never eaten a home-cooked meal, and the chicken soup is super fresh.

How to make chicken broth? Pour the chicken into the pot, add the green onion and ginger cooking wine to remove the smell, add the seasoning package and simmer for 30 minutes.

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.

Chicken soup with shiitake mushrooms].

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, when the chicken is soaked white, take it out, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch on high heat. Use a spoon to skim off the scum from the boiling, which is the residual blood water, blanch the water, remove it, 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.

Drinking chicken stew can not only replenish energy to the body, but also nourish blood and qi, and nourish yin and lungs. Many people stew chicken soup, but many people stew chicken soup with a fishy smell, so how can you make chicken soup more delicious?

The correct method and steps for chicken broth.

There are two steps to pay attention to in stewing chicken soup, the first step is to blanch the chicken, in fact, blanching is to remove the bloody smell and meat smell on the chicken, and the chicken must be boiled under cold water when blanching, so as to keep the chicken nutrition from being lost. If you wait for the water to boil before pouring it in, the chicken will quickly heat up and the meat will shrink, which will not only make the chicken not easy to absorb the flavor, but also make the texture woody.

The second step is to put enough water in the soup at one time and do not cover the pot immediately. After the chicken is put into the pot, bring the water to a boil over high heat, wait until the water boils for four or five minutes, then cover the lid, and then reduce the heat to a low heat and simmer. If you put the lid on the pot as soon as it is put on the pot, after the chicken is heated and spices are triggered when the pot is boiling, the fishy smell in the chicken will come out, and if the lid is closed, the smell will not volatilize, and finally it will be absorbed by the chicken and the soup, and the soup will definitely not taste good.

Therefore, we should wait for the water to boil for a few minutes, and then cover the lid, so that the stewed chicken soup is not fishy at all, and the chicken flavor is very tender and the soup is clear.

Stewing chicken soup is really not difficult at all, just pay attention to the above two steps to ensure that you can also stew delicious chicken soup!

Replenish body energy, delicious and nutritious, and often stew some chicken soup for your family to replenish.

If you want to cook chicken soup better, then the chicken must be washed first, and then the cooking time must be in place, and the seasoning in it can be placed more evenly when cooking.

That must be the need for the old hen to be simmered slowly in a purple casserole, not to be cooked quickly in a pressure cooker. The main thing is to simmer slowly over low heat.

It is best to simmer the chicken soup slowly in a casserole, put the chicken pieces in the casserole, add a few slices of ginger, first boil over high heat, and then simmer slowly over low heat, so that the stewed chicken soup is delicious.

1. First of all, tie up the green onions, cut the ginger and chicken thighs into cubes;

2. After boiling a pot of boiling water, pour in the chicken, stir and cook, and remove the chicken into a bowl after cooking;

3. Put ginger cubes in the steamer, then pour in the chicken, add an appropriate amount of water, cook on high heat until high temperature and put in the tied green onions, continue to steam at high temperature for 30 minutes, put them in a bowl after cooking, sprinkle some chopped green onions and it is done.

First of all, the freshly slaughtered chicken is washed and chopped, soaked in clean water, and the blood is removed and then dried for later use, because it is a freshly killed chicken, there is basically no fishy smell, generally no need to blanch, you can directly put the chicken pieces (or whole chicken) into the pot, add enough water, put in the ginger slices, boil over high heat, skim off a small amount of foam produced, turn to low heat and simmer.

1. It is best to choose old hens when choosing chicken stew. The soup stewed with old hens has the highest nutritional content and the best nourishment.

2. Slaughter live chickens and eat frozen chickens: After slaughtering live chickens, they should be put into the freezer of the refrigerator to freeze 3 4 small Luhu, and then take out the thawed soup. Freshly slaughtered chicken bacteria multiply quickly, and freezing can not only kill the bacteria, but also maintain the texture of the meat, which is used to stew soups with a tender taste.

3. Flying water: It is to boil the chicken in boiling water, which can not only remove the fishy smell, but also make the soup clear and not turbid, fragrant and odorless.

4. Put it in the pot: The stewed chicken soup should be cooled in a pot, and the raw materials after flying the water should be washed with cold water immediately before being stewed in the pot, so that the raw materials can fully release the nutrition and fragrance with the slow increase of the water temperature.

5. Yuanxidong heat: Stewed chicken soup should be boiled over high heat for about 10 minutes, then turn to low heat, and simmer for 2 hours. In this way, the aroma of the chicken can be better diffused into the soup, and the stewed soup will have a fragrant taste.

6. Put salt: If the orange withers early in the salt, 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 crispy. Be sure to put it when the soup is already simmering. After adding salt, turn to high heat and simmer for 10 minutes, then turn off the heat, do not open the lid halfway, not only into the flavor, but also the soup has a stronger flavor.

Ingredients: 1 chicken, 8 red dates, 5 longan.

Excipients: salt to taste.

Step 1: Handle the chicken, wash and chop into pieces.

Step 2: Bring to a boil in a pot under cold water.

Step 3: After boiling, there will be a lot of foam, turn off the heat and put out the chicken pieces, and the water will not be needed.

Step 4: Pour boiling water into the clay pot.

Step 5: Then pour the chicken pieces in.

Step 6: Add ginger slices, red dates and longan.

Step 7: Add a tablespoon of rice wine, simmer on high heat for an hour, then reduce heat to low for 2 hours.

Step 8: Add an appropriate amount of salt to taste.

Step 9: Finished product drawing.

2000 grams of rooster, 8 dried shiitake mushrooms, 6 slices of ginger, 5 red dates, 10 wolfberries, 2 slices of angelica, appropriate amount of water, appropriate amount of salt.

1. Wash the chicken and blanch it.

2. Wash all materials and set aside.

3. Add all ingredients to the casserole and simmer for two hours.

4. After stewing, add wolfberries, then add an appropriate amount of salt, and you can get out of the pot.

5. The delicious chicken soup is out of the pot.