Do you need to blanch chicken stew, and do you have to blanch it before stewing chicken?

Stewed chicken is blanched.

This is really important, understand this, and the chicken made is tender and not fishy, and it tastes good.

In fact, it is very simple to figure out this problem, just see if the chicken is the freshest running pheasant, if it is, then you don't need to blanch, if not, then you need to blanch, such as the frozen chicken bought in the supermarket, or the running chicken bought has been frozen, only after blanching will it be more delicious, otherwise the fishy smell is very strong. And in life, many people like to buy frozen chicken to make home-cooked stewed chicken, because it is cheap, so you must blanch the stewed chicken before it, and the stewed chicken is particular.

When stewing chicken, you can either stir-fry the water or not. The advantage of blanching is that it can remove blood and impurities from the chicken, making the chicken safer, healthier and more hygienic. If you don't blanch, you can maintain the taste and nutrition of the chicken to the greatest extent, which has its own advantages and disadvantages, mainly in how you choose to operate.

Home-cooked chicken stew. Ingredients: chicken, green onion, ginger, salt, cooking wine, bay leaf, cinnamon.

The specific steps are as follows:

Step 1: Buy the rooster at home, handle it, cut it into small pieces, and clean it. Many people blanch the chicken pieces directly after cleaning them, but this is not right.

The correct way is to put the cleaned chicken pieces into a basin, add an appropriate amount of salt, stir well, and marinate for more than 6 hours.

Step 2: Add an appropriate amount of water to the pot, put the chicken pieces in cold water, add green onions, ginger slices, cooking wine, boil over high heat, and skim off the foam. Whether it's a stupid chicken raised at home, or a broiler chicken bought in the supermarket.

Before simmering, it must be blanched, and the pot should be cooled to remove the purines in the chicken. If you say that the meat is not dirty, it is negative, and by looking at how much foam there is, you will know if the chicken is dirty or not.

Step 3: After the water is boiled, cook for one minute, then scoop the chicken into a basin with warm water, clean the remaining foam on the surface of the chicken nuggets, and then drain the water for later use. Here we need to remind everyone, do not blanch the meat into the cold water basin to clean, the hot meat meets the cold water, the principle of thermal expansion and cold contraction, will make the chicken pieces retract, so that the stewed chicken, the meat is hard, firewood.

Step 4: Add water to the pot and bring to a boil, add the cleaned chicken pieces, add green onions, ginger slices, bay leaves, cinnamon, boil over high heat, turn to medium-low heat, and simmer for an hour and a half. When stewing chicken, many friends like to add spices such as nutmeg, angelica, cumin, etc.

In fact, when we are cooking, we should do "subtraction" appropriately, the fresher the ingredients, the more we should not add too many seasonings, so that we can eat its original flavor and nutrition will not be lost.

Step 5: Simmer until the chicken is cooked, add an appropriate amount of salt to taste, and simmer for another 20 minutes to make the chicken flavorful. When stewing chicken, don't add salt first, adding salt will make the chicken firewood and hard.

Wait until the chicken is stewed and then add salt, so that the stewed chicken is tender and smooth, tender and delicious.

When it comes to stewed chicken, some people will be very entangled, do you need to blanch before stewing chicken?

In fact, whether you need to blanch or not depends on the ingredients to decide, some chicken must need to be blanched before cooking, which is conducive to skimming off the phosphorus and grease foam in the chicken. The clean and nutritious chicken does not need to be blanched, blanching will destroy the nutrition and taste of the chicken, and the chicken stew without blanching will be more delicious and the taste will be more mellow and delicious.

Domestic chickens do not need to be blanched at all, because the fresh flavor of this chicken itself is very pure, no need to blanch, can retain the nutrition of the chicken to the greatest extent, and only need to put an appropriate amount of green onion and ginger slices and salt, simmer over low heat, you can release the fragrance in the chicken fat.

If it is a broiler bought from outside, then it is best to blanch it in advance before cooking, because these bought chickens will have blood and foam, and it also contains some phosphorus elements and impurities oil, blanch the water with high heat before cooking, skim the foam and grease, and then put peppercorns, ginger slices, and green onions to boil together, so that the stewed chicken tastes delicious.

There is another way, the chicken you buy does not need to be blanched, you can make delicious chicken, so let's learn about it.

First of all, you need to try to buy about 3 catties of live rooster as an ingredient for stewed chicken.

Add an appropriate amount of salt to the cold water first, and then add the chicken to wash, because the density of salt is higher than that of blood, so this will allow the blood to seep out. Chicken washed in salted water does not need to be salted, just add oyster sauce, soy sauce and cooking wine to marinate for 20 minutes.

Then put oil in the wok, put in the green onion, ginger, garlic, cinnamon, star anise, bay leaf and pepper to stir-fry, pour in the processed chicken, stir-fry on high heat, the purpose of this is to fry the excess water contained in the washed chicken.

After the water in the chicken is fried, then pour boiling water to cover the chicken, simmer for 30 minutes or about an hour on high heat, stew until the meat is rotten, the soup is thickened, and you can enjoy the deliciousness out of the pot.

The chicken stewed in this way will not be as woody as the blanched chicken, and the meat is tender and delicious, so you might as well try it.

Chicken soup is a nutritious and delicious food that can be drunk by the elderly, children, and teenagers, and it is also very nutritious. In fact, there is a lot of knowledge and attention to whether to blanch when stewing chicken soup, and it is necessary to do specific treatment according to different ingredients, some chicken must be blanched, skimming off the fat foam and phosphorus elements in the chicken; Clean and nutritious chicken does not need to be blanched, which can retain the nutrients in the chicken to the greatest extent, and the stewed soup is more mellow and delicious. If it is a stew of your own chicken or old chicken, after the chicken is cleaned, chop it into small pieces, and you don't need to blanch it when you stew the soup, because the local chicken or old chicken you raise is relatively pure in its own fresh flavor, and you don't need to blanch it, and you can also stew a nutritious and tender chicken soup.

When stewing old chicken soup, remember to stew over low heat, without adding many spices, just add green onions, ginger slices and salt, low heat can stew the fragrance into the fat into the meat, low heat into the flavor, stewed out of the chicken soup is more delicious and delicious, and if the stew is bought chicken, it is recommended to blanch in advance, because the bought chicken, there will be some blood and foam, and the chicken also contains some phosphorus elements and impurities of oil, first blanch the water with high heat, clean the foam and grease, and then stew the chicken soup with pepper, ginger slices, and green onionsThe stewed chicken soup is more delicious and healthier to eat. Therefore, when stewing chicken soup, different treatments should be done according to different types of chickens, and domestic chickens do not need to be blanched, which can retain the nutrients in the chicken to the greatest extent; If you buy chicken in the market, it is recommended to blanch it beforehand.

Blanching is required. This is because the chicken will carry a lot of blood and impurities, which will directly affect the taste of the stewed chicken soup. These things can't be completely cleaned with clean water, so blanching is the only way to do so.

After blanching, add an appropriate amount of ginger slices and spices, and then change to a simmer and boil slowly after boiling, which can make the chicken soup more delicious and the color of the soup more beautiful.

1. Do you need to blanch the chicken soup?

Blanching water can not only remove the fishy smell, but also a thorough cleaning process, but also make the soup clear and not turbid, fragrant and odorless. When boiling water, remove the chicken from the pot, add some ginger slices, and cook for 3 to 5 minutes. After blanching, soak in cold water for a while, the chicken is firmer and can maintain the integrity of the skin and meat.

So blanch the chicken broth.

2. What is blanching?

Blanching is the process of heating the preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish.

Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched. Blanching is also known as water, flying water, and water. The Northeast region is called "Tight", the Henan area is called "Shan", Sichuan is called "Lu", and Guangdong is called "Zhuo".

3. The role of blanching.

It can make the color of vegetables more vivid, the texture more crisp and tender, reduce the astringency, bitterness and spiciness, and also sterilize and disinfect. For example, spinach, celery, and rape become more bright green by blanching. Blanching bitter gourd, radish, etc. can reduce the bitter taste.

The hemagglutinin contained in lentils can be relieved by blanching.

It can make meat raw materials remove blood stains and fishy odors, such as beef, sheep, pork and their offal can be reduced after blanching.

The ripening time of several different ingredients can be adjusted to shorten the formal cooking time. Due to the different properties of the raw materials, the heating and maturation time is also different, and several different raw materials can be matured consistently by blanching. If the meat slices and vegetables are fried together, and the vegetables are half-cooked after blanching, then, after the meat slices are fried, the blanched vegetables can be added soon.

If it is cooked together without blanching, it will cause the raw and cooked ingredients to be different in raw and cooked, soft and hard.

It is convenient for further processing and operation of raw materials, some raw materials are easy to peel after blanching, and some raw materials are easy to further process and cut after blanching.

When stewing chicken, it is necessary to blanch, because there is some blood in the chicken, and there is no blanching step, which will cause us to boil the soup, there is a layer of white foam on the soup, and there will be more and more, which not only affects the color of the soup, but also affects the taste of the soup, so the stewed chicken should be blanched. Whether it's chicken or pork ribs, if you want to use it in soup, you need to blanch it.

After the chicken is slaughtered and washed, it is put in boiling water and boiled for 5 minutes, which is what we usually call "flying water", in fact, not only chicken, but also any meat stew should be boiled in boiling water before boiling. This can not only remove the fishy smell, but also a thorough cleaning process, but also make the soup clear and not turbid, fragrant and odorless.

Should you blanch chicken first? It turns out that I have been getting it wrong all along, no wonder the soup doesn't taste good! Recently, the ** of pork has risen to a record high, and the pork in some places has reached 30 yuan a catty, of course, in most areas, ** is still hovering around 20 yuan, such ** is still within the range we can accept, but it is also a little expensive for ordinary people, so recently many people have changed to eat chicken, do not eat pork, if the ** of pork has been**, it is estimated that it will be abandoned like beef.

When stewing chicken, it is usually necessary to put the chicken cold water into the pot, so that with the increase of water temperature, the chicken is slowly cooked from the inside out, if it is blanched directly, it is to put the chicken directly into the hot water, the surface of the chicken is cooked, but the blood water inside can not penetrate out, the taste of the chicken will naturally be very poor, and the taste of the chicken can not be exuded, and the stewed soup is difficult to taste! So the correct way we just need to clean the chicken, then add enough water to the pot, put onion knots and ginger slices, and then put some other ingredients, but not too much, generally I put two grass fruits on it. Therefore, after putting the chicken in it, boiling it, skimming off the foam on the surface, and slowly simmering it over low heat for about 40 minutes, the chicken soup is quite delicious.

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.

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.