When stewing chicken, which flavors must not be put in! What happens to the taste after I put it in?

When stewing chicken, you must not put the big ingredients and peppercorns, the taste will be very strong after putting it, making the chicken soup very greasy, and most people don't want to drink it after two sips!

Do not add vinegar to the soup when stewing chicken, because adding vinegar will destroy the umami flavor of the chicken soup, and it will make the soup very sour and ruin the taste.

When stewing chicken, star anise and cinnamon must not be put in, after putting it, the umami of the stewed chicken completely disappears and the taste is very weird.

Star anise and cinnamon must not be put in, it will conflict with the taste of the chicken, the taste is not particularly good, and in the end even the chicken can not be eaten.

According to the saying, the chicken soup you stew won't taste good in another ten years.

Hello dear! Glad to serve you! Stewed chicken is the most taboo to put chili, cooking wine, and eight scattered angles.

When stewing chicken, in addition to green onion, ginger, bishu salt, and pepper, these four seasonings must be placed, i.e., grass fruit, fennel, goji berry, and angelica, because these seasonings are enough to remove the fishy smell of the chicken, but also make the chicken not fishy, and the chicken broth is more delicious. Many people think: stewed chicken, as long as the seasoning is sufficient, the chicken will not have a fishy smell, and the chicken broth will be delicious, in fact, the use of seasoning is not extensive, but appropriate.

How to stew the whole chicken, I will tell you my homely method:

1.Wash the whole chicken with cold water and hang it up to control who is dry.

2.Prepare a whole piece of ginger, pat it open and stuff it into the belly of the chicken; Fennel, star anise, peppercorns, cinnamon, tangerine peel are put into a special stew box and stuffed into the chicken belly. (If there is no material box, it can also be wrapped in gauze and tied with thread).

3.Whether you use a casserole, a pressure cooker, or a soup pot to stew, you can use a cold water pot to pay attention to the chicken belly to hold him, and then after the fire boils, change to low heat, add cooking wine, salt, a little white pepper and simmer for 30 minutes, add monosodium glutamate to the soup, ginger slices and green onions, and simmer for another 5 minutes.

Then you can eat meat and drink soup, all of which are delicious!

Stewed chicken if.

Adding salt to the chicken at the end will not taste good, so add salt to taste when making the stew. Here's how:

Ingredients: 2 chicken thighs, 1 potato, 6 shiitake mushrooms, 1 1/2 tablespoon of salt, 1 tablespoon of light soy sauce, appropriate amount of vegetable oil.

Production steps: 1. Prepare the ingredients.

2. Peel the potatoes and cut them into cubes.

3. Soak to remove excess starch.

4. Soak the mushrooms in warm water.

5. Cut the chicken thighs into pieces and rinse well.

6. Pour oil into a wok, add chicken and stir-fry.

7. Add potatoes and shiitake mushrooms.

8. Add an appropriate amount of water, half-cover the potatoes and pour in light soy sauce and salt.

9. Stir well. Reduce the heat to a simmer.

10. The automatic pot used here, so the yellow stewed chicken juice collection function was chosen. If you use a wok and simmer over low heat for 15-18 minutes. After simmering, reduce the juice on high heat. When the soup is thick, turn off the heat.

11. After the program, the chicken nuggets with mushrooms and potatoes are ready.

12. Finished product drawing.

If you add salt to the stewed chicken bai at the end, the soup will be flavorful, and the chicken will not be tasteful, and if you want the chicken to taste, you should add salt when you add water, and the method is as follows:

Ingredients: yam, chicken, green onion, ginger, garlic, cooking wine.

1. 5 grams of green onions, 10 grams of ginger, 2 grams of garlic, 200 grams of yam, scrape the skin and cut into pieces.

2. Put 400 grams of chai chicken into the pot, add 4 grams of cooking wine, blanch to remove the blood foam.

3. Put 5ml of cooking oil in the pot, add green onions, ginger slices, garlic pieces, and 1 star anise, and stir high heat until fragrant.

4. Add the chicken, add 10 grams of light soy sauce, and stir-fry evenly.

5. Add 500ml of water, pour in yam, add 2 grams of gold powder, 4 grams of sugar, 2 grams of salt, 2 grams of pepper, stir well, and bring to a boil over high heat.

6. Turn to medium heat and cook for 20 minutes before serving.

Ingredients: Chicken (1 piece).

Seasoning: Green onion (to taste), ginger (to taste), jujube (to taste), wolfberry (to taste), cooking wine (one spoonful), spice (one), salt (to taste).

Steps: Dispose of the purchased chickens first.

Disembowel, remove the internal organs, and chop into small pieces.

Boil some water, don't boil, just heat it, pour it into the basin with the chicken, remove the dirt from the surface of the chicken, and drain the water.

Marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine to remove the smell. Put the cold chicken pieces into the clay pot, pour in the water, do not pass the chicken pieces, put a large flap (one is enough, more afraid of the taste of spices to take away the umami of the chicken itself) and boil over high heat, at this time do not be afraid of trouble, be sure to use a spoon to skim out the foam on the surface of the soup, the taste of the chicken will be better.

Turn the heat down and simmer until the meat is cooked, the time will take nearly two hours, if you use a pressure cooker it will be faster, but the taste is not as delicious as the slow fire made in a casserole. Put a little salt at the end and simmer for a while, the salt should be put last, otherwise it will make the meat hard.

When I waited for the chicken to stew halfway, I added some jujubes and wolfberries, and finally when the chicken was almost ready, I suddenly remembered that there was a pumpkin steaming in the pot over there, so I had an idea, cut off a few pieces of the pumpkin that had been steamed, and threw it into the chicken soup and simmered for a few more minutes.

After the stewed chicken is boiled, add salt and boil before eating, there is absolutely no problem with the small pieces of stewed chicken to taste, and the large pieces need to be left for a while. Before stewing, the salt meat is old, the taste is not good, and the soup is not fresh enough. Including lamb and more.

The chicken is easy to cook, you don't need to add salt when it's almost out of the pan, the salt will be on the surface and not taste very good inside.

My advice is to boil the pot and simmer for 5 minutes before adding salt.

It tastes good, and the chicken will not be chai.

If you make stewed chicken, the chicken already contains polyflavors such as monosodium glutamate, and adding salt after stewing can better reflect the original flavor.

The taste will be relatively light, you can stuff it for a while, and you can put salt first!

The three most taboo things to put in stewed chicken are cooking wine, star anise, Sichuan pepper, etc.

1. Cooking wine. The main function of cooking wine is to remove the fish, and all meats contain a fishy smell. Therefore, everyone is used to putting some cooking wine in the chicken to remove the smell, but in fact, this is often wrong.

When stewing chicken, you must not use cooking wine to remove the fish. You only need to use ginger lead slices to remove the fish. Because after adding cooking wine to the chicken, it is easy to remove the flavor of the chicken.

This greatly reduces the umami flavor of the chicken itself. Therefore, cooking wine is the most taboo when stewing chicken.

2. Octagonal. Star anise is also known as big food, because star anise is a kind of seasoning with warm and spicy taste. Therefore, star anise is the most commonly used condiment in our daily life, but star anise cannot be put in when stewing chicken.

Because the flavor of the star anise itself will conflict with the taste of the chicken, this will make the stewed chicken not tasty.

3. Sichuan pepper. When we stew chicken, it's best not to put peppercorns either. Because Sichuan pepper is a kind of ingredient that is warm, spicy and numb.

Put Sichuan peppercorns into the chicken, after this big ingredient. It will greatly mask the umami flavor of the chicken. Therefore, when you are making stewed chicken, you must not put Sichuan peppercorns.

Tips for stewing chicken broth:

1. Choose the right chicken.

I've always heard of stewed old hen soup, why use old hens in stewed chicken soup, and there's a reason why. The rooster is slaughtered after 3 months, while the old hen generally grows for at least 10 months and contains more nutrients, such as protein and amino acids, and the stewed chicken soup is both nutritious and delicious. Old hens should be killed and stewed, not frozen.

Only free-range chickens in rural areas can be called old hens, and the broiler chickens and three-yellow chicken stews on the market are not delicious.

2. Heat is critical.

Different soups are cooked at different temperatures. Chicken soup should be "simmered over low heat", and it is best to simmer in a casserole, with better heat retention and sealing. If you stew the chicken soup over high heat, the moisture of the chicken will be lost quickly, the taste will become woody, you can't chew it at all, and the umami flavor will also volatilize.

Simmering over low heat can fully dissolve the nutrients (protein, fat, etc.) of the chicken and high meat, so that the chicken soup can be golden in color, mellow and fragrant, clear and transparent.