When stewing chicken soup, how can you make the stewed chicken not woody and very soft?

When stewing chicken soup, we also need to pay attention to some tips, so that we can make our stewed chicken not firewood but very soft. Before blanching the chicken soup, everyone should blanch the chicken, and we must go through cold water to cool it after blanching, so that the fishy smell in the chicken can be removed, and the taste is smoother, rather than the kind that is woody and chewy. <>

1. After blanching, you must remember to cool the water

The chicken soup is very nutritious, but it costs a lot of money to buy chicken soup for young children outside, so we try to cook it at home, and the chicken soup made at home is delicious and affordable. When stewing chicken soup, some people say that the stewed chicken is firewood and not soft, but it can only be said that you have done a wrong step, then you have not given the chicken cold water. We should blanch the chicken before stewing the chicken soup to remove the fishy smell inside, but we have no cold water after blanching, and this problem will occur if we do not have cold water.

Second, the chicken should be coated with cooking oil, which can also ensure that the meat is delicate

We will buy the chicken clean, and then add an appropriate amount of salt evenly on the body of the chicken to marinate, marinating actually means to taste, on the marinated chicken can be coated with a layer of cooking oil, and then go to the pot to blanch. Be sure to apply cooking oil, otherwise the skin of the chicken will be very tight, and the meat inside will not taste good. After the water boils, boil for about a minute, remove the cool water and let it cool.

After that, make another pot, put water in the pot, put the chicken in the pot, add a few slices of ginger and add some angelica. Don't put other seasonings, otherwise it will ruin the flavor of this chicken soup. <>

After that, simmer for an hour on low heat, and a delicious chicken soup will be ready, and you can try it slower for the first time, and when you accumulate experience, your speed will become faster, and at that time you will find this way of making it very simple.

First of all, the fire should not be too big, it should be simmered slowly, when stewing, you can add some tangerine peel, hawthorn, or soybeans and then add a little aged vinegar, and you must add boiling water when adding water, so that the chicken will become very soft and rotten, and not firewood.

Handle the chicken in advance and place piping hot water in a casserole. Then add the chicken and spices. Be sure to grasp the time of stewing, to grasp the heat, to boil for three hours. A pressure cooker can also be used.

You can add some oyster sauce to the chicken broth. You can also add some chicken essence or monosodium glutamate, which will only make the chicken very soft.

Blanching the chicken before stewing it can make the chicken rotten and not old and woody, as follows:

Ingredients: 1 chicken.

Excipients: two spoons of bean paste, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, one angelica, two star anise, appropriate amount of oil, appropriate amount of salt.

1. Cut the chicken into pieces, put hot water in the pot and drain the pot for about six minutes.

2. Wash the chicken with water.

3. Stir-fry the chicken with more oil, add the chicken to stir-fry when the oil is hot, add dark soy sauce, light soy sauce and bean paste and continue to fry, fry for ten minutes, there is almost no oil in the frying pot, add more cold water, add star anise, angelica, ginger and start to simmer.

4. Simmer for about an hour and a half, enlarge the green onions, and continue to simmer with salt.

5. Add potatoes after the meat is cooked, the potatoes are cooked, turn off the heat and it is ready.

After the chicken is chopped, be sure to wash it in clean water at least three times, which can effectively remove the blood and water in the chicken. As a result, when stewed, the taste is not firewood. When blanching, the chicken should be boiled under cold water, and when it is stewed, after the ingredients are stir-fried, water is added directly, and then the chicken is put into the pot, so that the stewed chicken will not grow old or firewood.

Here's how to stew chicken::

Raw materials: half a yellow chicken, three fresh shiitake mushrooms, a little wolfberry, a star anise, a little Sichuan pepper, a little green onion, a little ginger, a little angelica, a little refined salt, a little cooking wine.

Steps: 1. Chop the three yellow chickens into the size of mahjong pieces, and wash them in clean water more than three times for later use.

2. Remove the roots of the fresh shiitake mushrooms, then put a cross knife on the surface and put them in an empty bowl for later use. Prepare another bowl, cut the green onion into chopped green onions, cut the old ginger into ginger slices, and then put in three slices of angelica, a star anise, a little pepper, and a small handful of wolfberry.

3. Boil the chicken in a pot under cold water, blanch for three minutes, add a little cooking wine in the middle, skim off the excess foam, and pour it out of the cold water for later use.

4. Add a little bottom oil to the net pot, put the ingredients into the pot and fry until fragrant, when the green onions in the ingredients are fried until golden brown, add a little water, the amount of water, subject to the chicken, then pour the processed chicken into the pot, and then pour the processed mushrooms into the pot, cover the pot and stew for 30 minutes.

5. When it comes out of the pot, add refined salt to taste, and then it can be put out of the pot and plated into a dish.

Tender and rotten, not old, no firewood stewed chicken steps:Ingredients: half a chicken, a bag of seafood mushrooms, and a box of crab mushrooms.

Excipients: three small green onions, an appropriate amount of garlic, a small piece of ginger, an appropriate amount of salt, an appropriate amount of cooking wine, and an appropriate amount of Sichuan peppercorns.

1. Cut half a chicken into pieces, wash off the blood, add water to the pot, put cooking wine, green onions, and ginger on high heat and boil the water.

2. Cut the green onion into sections, slice ginger and garlic, and appropriate amount of Sichuan pepper.

3. Put the chicken in a pot with cold water, add a small part of green onion and ginger slices, add cooking wine and bring to a boil over high heat, skim off the foam, and remove it for later use.

4. Wash and control the drying of the fungus for later use.

5. Put the blanched chicken into a clean pot, add the remaining green onions, ginger and peppercorns, add water and simmer over high heat, and add a little more water to the soup if you like it.

6. After boiling water for 10 minutes, add the mushrooms, add salt, and continue to simmer.

7. Simmer over medium-low heat for an hour, depending on the tenderness of the chicken, cook until the chicken is soft and delicious, and reduce the amount of tender chicken.

8. Finish the stewed chicken.

Should you blanch stewed chicken soup?

Answer: It must be blanched because there is a lot of blood in the chicken bones, and if it is not cleaned up, not only will the soup be cloudy but also affect the umami. Therefore, when stewing bone broth, you need to put it in the pot with "cold water" and cook it slowly over low heat, so that the blood in the bones can be completely boiled.

After boiling, it needs to cook for about 3-5 minutes.

Method: 1. After the chicken is boiled, the foam on it needs to be knocked off, if it is cooked for too long, there will be blood residue on the meat.

2. Then clean the chicken with clean water, especially the chicken in stewed soup, which needs to be washed several times repeatedly, and the water needs to be washed to be translucent and not turbid.

3. Finally, prepare a casserole, first put a few ginger slices, then add the chicken and cordyceps flowers, (remember not to add salt, because after putting salt, the chicken will get old).

4. Finally, add a lid and simmer for 40 minutes, because the chicken may take longer, so be sure to control the heat while ensuring that the water in the pot is not boiled dry.

5. After all the stew is cooked, add edible salt to taste.

6. You can also add some pepper to increase the fragrance, and it is also okay to put some chives.

Tip: Some people may say, why is this soup yellow? In fact, this is the color of the cordyceps flowers, and the soup stewed in this way is very appetizing in terms of color, and the taste is also very delicious when you drink it.

When you usually stew soup, you can buy some cordyceps flowers to stew together, which is very delicious.

Simmering chicken soup is not firewood, first of all, you can't use high heat, simmer slowly over low heat, and take a little longer to let the chicken cook slowly.

Stew chicken broth. <>

I especially like to drink my grandmother's stewed soup, but I always feel that I don't stew well, so I went back to ask for advice during the holidays, and now I'm out of school.

Tips: If you don't like to drink too oily chicken soup, if you like that kind of chicken soup with a weak taste, it is recommended to boil it under cold water and boil it and scoop it up and go through the water.

Personally, I prefer to drink this kind of chicken soup that is oily but not greasy, and the chicken soup should have the fatness of the chicken soup, haha, so I choose not to flirt with the chicken when I handle it.

Ingredients: Half a chicken.

Shiitake mushrooms 5-6 pieces.

Ginger 4-5 slices of salt cooking wine.

2 slices of shallots and bay leaves.

Grandma taught me how to stew chicken soup with fresh and fatty shiitake mushrooms.

Handle the chicken first, you can buy it at the market and have someone help unload it, and then you just need to rinse it when you get home. Cut the chicken into cubes, rinse well with warm water and wash off the blood. Set aside, and if you want the chicken to have a stronger flavor, you can marinate it with cooking wine and two spoonfuls of salt two hours in advance

Take a pot of cold water and pour in the washed chicken, a little more water than the amount of chicken broth to drink. Add the ginger slices, green onion knots, two tablespoons of cooking wine, and one tablespoon of salt. Bring to a boil over high heat. Skim off the foam

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The cooking wine I add is added with a soup spoon and the salt is a small spoonful.

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After the water is boiled, add two bay leaves.

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Bring to a boil on high heat and simmer for 1 hour, then stir and add salt to taste. Add a spoonful of light soy sauce, depending on personal preference, and continue to cover the pot and simmer for an hour.

Finally, it can be out of the pot Fragrant and fresh chicken soup, not greasy at all

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Tips: 1.The reason why the chicken is not blanched with water is because the blanched chicken is not fresh enough, and the oil in the chicken will also be blanched. Chicken will also get old and won't cook badly. Therefore, the best way to remove the blood foam from chicken is to soak it in warm water.

2.The next spoonful of salt is because the chicken has not been marinated, and the first spoonful of salt will ensure that the chicken absorbs the flavor of the seasoning during the stewing process (also to absorb the flavor).

3.If there are wolfberries and red dates, you can also add them, and I use fresh shiitake mushrooms, in fact, stewed chicken soup with dried shiitake mushrooms will be a little better Dried shiitake mushrooms should be soaked overnight in advance.

4.If you have enough time, simmer for an hour and a half to two hours, and the oiliness of the chicken soup will be more fully volatilized, and the chicken will be more tender. ～

The selection of breeding hens is more nutritious; Chop small pieces and blanch the water to rinse off the foam, which can make the meat firmer; Put it in a wok and stir-fry with oil, which can lock in moisture and make it more tender; Pour into a casserole, add boiling water and spices and cook for more than 1 hour; Put salt when eating, and the chicken will become very chai if the salt is put early.

Blanch the chicken and set aside; Transfer to a pressure cooker, pour in an appropriate amount of boiling water, add red dates and longan, cover the lid and simmer over low heat for half an hour after the gas valve is steamed; Wait until you can open the lid and add salt to serve.

If you want to stew the chicken when you stew the soup, the first thing is to choose the right chicken, the second is to master the heat, after the fire is boiled, you should simmer it on low heat, and third, don't put the salt too early, otherwise it will destroy the structure of the muscles.

When stewing chicken soup, don't put these two things, no wonder the stewed chicken doesn't taste good.

Farm chickens are used as much as possible, not bought in the market, but directly in the countryside. Because no matter what it says on the market, it's a rookie, and it's all fed additives to grow up, no. Clean up the chicken, blanch it with boiling water and peel it before making the soup.

The water used to boil the soup should be boiled in a kettle first, and then poured into the soup pot, never raw water. Spices and condiments should not be too strong to overshadow the chicken flavor. Use a high-pressure cooker whenever possible.

If you use a clay pot, cook it for at least two or three minutes. Add salt when the heat is off. Boil the chicken and other ingredients in cold water, bring to a boil over high heat, let the chicken cook on the outside and raw on the inside, and then turn to a small clay pot.

This way out of the meat, rest assured, will not get old. Chicken contains monosodium glutamate, which can be said to be "monosodium glutamate". Therefore, fresh chicken must be properly served with salt, oil, soy sauce, onion, ginger, etc., and the taste is delicious.

6 The heat of the stewed chicken soup is very particular, we should first boil for 10 minutes, open the lid in the boiling state, skim off the foam on the surface, put it in a slow cooker is not right, only the soup is simmered, then put the salt on the fire, continue to simmer for 10 minutes, and then stop burning, do not remove the lid halfway.

Blanch the chicken with boiling water and peel it before boiling the soup. The water used to boil the soup should be boiled in a kettle first, and then poured into the soup pot, never raw water. The flavor of spices and condiments should not be too strong, cover the chicken flavor, use a high-pressure pot as much as possible, if you use a clay pot, you should cook for at least two or three hours, and then put salt when the fire is turned off.

You can add no other condiments except cooking wine before the chicken soup is stewed, and add salt and chicken essence after it is stewed.

First, the chicken is watered, then fried in oil in a pan, and then simmered with hot water so that the chicken will be tender.

Blanch the chicken in advance, you can put some lemon juice in the production process, pay attention to the time of boiling the chicken, and control the heat, so as to avoid the situation of chicken firewood.

You can add some cooking wine to the chicken soup, and then add some green onions, ginger, garlic, to enhance the flavor, and then cover the pot for a long time, and the taste will be particularly good.

Dear, I'm glad to answer for you!

1. The chicken does not need to be blanched, blanching with water will lose nutrients, soak the chicken in water, change the water every 10 to 15 minutes, so that the blood water in the chicken will be reduced a lot after a few changes, and most of the nutrition of the chicken will be preserved;

2. Prepare the seasoning, put more than a dozen peppercorns, two or three green onions, a small piece of ginger, and two red peppers into the material bag;

3. Heat the pan with cold oil, put the chicken in the hot oil and stir-fry, put in the appropriate amount of light soy sauce and oil consumption after about a minute, prepare the previous package and put it in the casserole, put enough hot water in the wok, be sure to pass the chicken, the water can be more, and then transfer the ingredients to the casserole, turn to low heat and simmer slowly after boiling, during which you should keep removing the foam of the soup and try to keep the soup clear.

4. After about an hour, add an appropriate amount of salt to taste, and simmer for another 20 minutes. Finally, add salt to make the chicken softer and more boneless, and add a few shiitake mushrooms to the soup to make the soup more delicious.

Dear, I hope to help you, I can give you a thumbs up, thank you.