What dishes are delicious in chicken stew, and what dishes are delicious in chicken stew

We all want to drink chicken soup, which is rich but not greasy, mellow but not light, and rich in nutrients, which is a soup that many people like. Simply boiling chicken soup, some friends will feel monotonous, and like to add some dishes and more flavors. So, what about the impermeable membrane vegetables in chicken soup?

How do you make a good pot of chicken soup? Today, let's take a look at what dishes are delicious in chicken soup.

What is good in chicken soup? What are some tips for chicken broth?

1. What dishes are delicious in the chicken soup?

1.Mushroom. Chicken soup with mushrooms has a long history. Shiitake mushrooms and straw mushrooms are best used in chicken broth, but if you like enoki mushrooms, you can also put them in chicken broth. However, try not to put white or flat mushrooms.

2.Potato. Chicken soup with potatoes is probably a dish that every family makes. The potatoes in the chicken soup are also quite particular, for example, your potato chunks should not be too big, if they are big, they are not easy to bite, and you should put a little light soy sauce in the potato chicken soup.

3.Ginger. As we all know, ginger is good enough to prevent colds and improve the body's immunity. So if you put an appropriate amount of ginger in the chicken broth, then this chicken soup is simply the king of kings.

Second, the trick of chicken soup.

1.When stewing chicken soup, it is best to use a casserole instead of an iron pot, because the casserole can prevent the umami from escaping out, and better achieve the effect of enhancing the umami. It is advisable to cook chicken soup in a pot under cold water, and the water should be added at one time, and water should not be added at will halfway.

What dishes are delicious in chicken soup.

2.The key to simmering soup is to bring it to a boil on high heat and simmer slowly over low heat. In this way, the delicious substances such as food protein extract can be dissolved as much as possible, making the soup mellow and delicious.

Only by simmering slowly over low heat for a long time can the extract dissolve more, which is both clear and concentrated. You can add some oil-absorbing foods such as winter melon and mushrooms to boil together, which can play a role in reducing cholesterol absorption.

3.The timing of salt can dictate the taste of chicken soup in a sense. Whether some people say that they put salt in the pot or when they are half-cooked, it is not right.

When the salt is boiled for a long time, it will have a chemical reaction with the chicken, and the protein in the chicken will be locked, the soup will be light, and the meat will not be stewed. Salt and other condiments should always be added when the chicken broth is already stewed. After putting salt, turn to high heat for 10 minutes and then stop the fire, without opening the lid halfway, not only the flavor is all in, but also the chicken soup has a stronger umami.

Be careful not to stir after adding salt in it, as this will leave a smell of raw salt.

Chicken stew with potatoes.

1. Chop the chicken and potatoes into pieces.

2. Put oil in the pot and turn on the high heat, when it is hot, add green onions, dried red peppers, Sichuan peppercorns, spices, bay leaves, add the roe roopo pheasant and potatoes after stir-frying, stir-fry a few times, and make it even.

3. Add cooking wine, dark soy sauce, sugar, add an appropriate amount of water, cover the pot and turn it to medium heat, and turn it in the middle, because there is sugar, I am afraid of pasting the pot.

4. Put salt and chicken essence when it is almost out of the pot.

5. The process of simmering is about 25 minutes. Due to the different pots and firepower, the time is mastered according to the actual situation.

Wax gourd. Ingredients: 250 grams of chicken, 200 grams of winter melon, 1 green onion, appropriate amount of ginger, appropriate amount of shiitake mushrooms.

Method: 1. Prepare seasonings, green onions, ginger, garlic, cooking wine, white pepper;

2. Cut the winter melon into cubes, soak the mushrooms and remove the stems, wash and drain the chicken;

3. Heat the pan, fry the chicken pieces (no need to put oil), add ginger slices and shiitake mushrooms during the frying process, pour in cooking wine when both sides are yellow, and sprinkle a little white pepper;

4. Put it in another pot, put the chicken pieces, ginger slices, and shiitake mushrooms into the pot, throw away the fried oil, add water, green onions, winter melon, and garlic;

5. After the heat boils, turn to low heat and simmer for 40 minutes;

6. After stewing, add salt and white pepper before cooking, and season to taste.

Lentinula edodes. Ingredients: chicken, shiitake mushrooms, green onions, ginger, sugar.

Method: 1. Wash the chicken, wash the mushrooms and cut into small flowers;

2. Stir-fry the chives and ginger in oil, add the chicken and fry slightly until it changes color;

3. Add water to the chicken and bring it to a boil over high heat, add the mushrooms and turn to low heat;

4. Finally, add salt and a little sugar.

Ingredients: A pheasant Ingredients: star anise, green onion, ginger, red dates, wolfberry, Huaishan, appropriate amount of auxiliary materials: salt, appropriate amount of cooking wine.

Cut into cubes (I didn't plan to cut them, but I heard that pheasants are very difficult to cook, so I decided to cut them on the spot) and blanched them.

4.Add 2 ingredients to the blanched chicken pieces, green onion and ginger, and cooking wine. There are red dates and wolfberries at home, and Huaishan put some to increase the taste and nutrition.

5.Put the marinated chicken, green onion and ginger and 2 ingredients into the pot, add water (water must be added more, you can't add water halfway) Simmer for 3 hours. Add salt.

After the pheasant is slaughtered, remove the hair, head, claws and internal organs, wash it, cut it into small pieces, put it in a pot, add an appropriate amount of water, and put tangerine peel and ginger, after boiling, change to low heat and cook until the chicken is cooked, and then add pepper, green onion and salt to adjust the taste.

Ingredients: pheasant, carrot, onion, celery, egg, thyme, white wine, pear wine, pepper, salt.

Method 1Remove the bones and skin of the pheasant, take the meat and set aside, put the chicken bones in the oven and bake until golden brown.

2.Carrots, onions, celery cut into cubes; After the chicken is crushed in a meat grinder, add thyme, white wine, pear wine, salt, pepper, and egg white, and mix a little minced chicken to make chicken balls for side dishes, and add ice cubes to the rest.

3.Stir-fry the onion pieces until fragrant, then add carrot pieces and celery pieces and stir-fry slightly, put in the roasted chicken bones, add a little white wine, stir-fry, add an appropriate amount of water, bring to a boil over a strong fire, and then simmer over low heat for about 2 hours, then remove from the heat to cool, filter and set aside.

4.Place the chicken mixture in a pot, add the chicken bone broth mentioned above, heat over high heat and stir from time to time to spread the chicken. Once the soup is boiling, switch to low heat and keep boiling for about 3 hours while the chicken balls are cooked.

5.Strain the soup, heat it out and serve with chicken balls.

1. 1000 grams of clean pheasant, 1 ginseng, 20 grams of wolfberry, 40 grams of red dates, and 5 slices of ginger.

2. Add the pheasant and ginger slices to cold water, boil them together until boiling, and then remove them for later use. This process, also known as "flying water", is effective in removing the odor of chicken skin.

3. Add the pheasant that has passed through the flying water to the soup pot with all the other ingredients.

4. Add 3L of water at a time and cook on a hot fire.

5. Turn to a simmer and continue to boil for 1 hour, do not add water at will halfway.

6. Finally, add salt and pepper to taste, strengthen the spleen, nourish the stomach, and gain essence.

The delicious stew of chicken stew is as follows:1. Cut the whole chicken into small pieces, leave the chicken thighs, and make a few cuts.

2. Heat oil in a pot, add Sichuan pepper over low heat to stir incense, add an appropriate amount of green onion, ginger, garlic and red pepper and stir-fry until fragrant.

3. Pour in the chicken pieces, stir-fry until the chicken is white, cook an appropriate amount of dark soy sauce, and stir-fry over high heat.

4. Add an appropriate amount of hot water to a boil, add an appropriate amount of salt, simmer for two hours, open the lid, add minced green garlic, and remove from the pot.

1. Chicken stewed shiitake mushrooms are delicious. Ingredients: Chicken, shiitake mushrooms. Excipients: green and red peppers, green onions, ginger, garlic, chili peppers. Seasoning: bay leaves, star anise, Sichuan pepper, pepper, cooking wine, light soy sauce, dark soy sauce, salt, sugar.

2. Cut the chicken in a pot under cold water, boil over high heat and skim off the foam.

3. Remove the chicken pieces and wash them several times in cold water.

4. Heat the oil, pour in the cleaned chicken pieces, stir-fry until the chicken is slightly yellow, then add the mushrooms and accessories and stir-fry evenly.

5. Add an appropriate amount of cooking wine and pepper to remove the smell, an appropriate amount of dark soy sauce to adjust the color, stir well and add water.

6. Pour the seasonings such as bay leaves, star anise and Sichuan pepper into the pot and bring to a boil, then turn to low heat and simmer for 20 minutes.

Ingredients need to be prepared: a chicken, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of soy sauce, a few green onions, ginger and garlic.

The practice of stewing chicken with a casserole cavity :

1. Wash a chicken and cut it into pieces after the age of the chicken.

2. Boil the sugar in a hot pan over low heat.

3. Add the chicken pieces and stir-fry evenly, add ginger and garlic to continue stir-frying.

4. Add salt, sugar, soy sauce, stir-fry evenly to a casserole, and add half a bowl of hot water. (There are about two fingers and the same as the chicken).

5. Bring to a boil on high heat and turn to low heat, simmer for 15 minutes, then add green onions, and continue to simmer until the juice is almost reduced. Turn off the heat and simmer for five minutes to enjoy.

6. Turn off the heat and simmer for five minutes to add more flavor to the chicken.

7. Out of the pot, the fragrant casserole stewed chicken is ready.

Preparation of stewed chicken soup with shiitake mushrooms:Ingredients: 25 grams of shiitake mushrooms, 6 red dates, 300 grams of butter hens, 2 green onions, and an appropriate amount of salt.

1. Prepare the ingredients.

2. Boil the chicken in hot water to remove the blood. Add another pot of stewed chicken to a boil over high heat, turn to medium heat and cook for 15 minutes.

3. Put the mushrooms in medium heat and cook for 15 minutes.

4. Add red dates and simmer for 10 minutes.

5. Add salt and turn off the heat.

6. Remove from the pan. <>

The best vegetables to go with stewed chicken:1. PotatoesPotatoes can absorb the oil in the chicken skin, making the stew sweet and not greasy, and the potatoes are full of meat and aroma when they are full of fat.

2. TaroThe taro is fragrant and soft and glutinous, and the chicken stewed with taro has a unique fragrance and disadvantages.

3. YamChicken stew with yam is a delicious dish that can be stewed.

4. CarrotsThe carrots are refreshing and have a unique flavor of vegetables and fruits, and the chicken stewed with Hu rent and radish has a more vegetable, sweet and delicious.

5. Winter bamboo shootsWinter bamboo shoots are selected, winter bamboo shoots are crispy, and the stewed chicken is more flavorful, or limited to the season.

Chicken soup is better to make chicken soup with shiitake mushrooms, chicken soup with bamboo sunflower, and chicken soup with yam.

1. Chicken soup with mushrooms

1. Soak dried shiitake mushrooms in water to remove hard rootsHalf of the hemp rooster is chopped into even small pieces;Cut the ginger into slices, cut the green onions into water chestnut slices, wash the coriander and cut it into pieces for later use.

2. Boil water in the pot, blanch the mushroom boiling water in the pot for 30 seconds to remove the impurities and odors on it, then pour it out and rinse it, drain it and set asideBoil water in the pot again, put the chicken pieces in cold water, pour in a little cooking wine to remove the smell, boil out the blood water in the chicken pieces, beat off the foam after boiling, pour out the chicken pieces after boiling for about two minutes, and rinse off the blood foam on it with water.

3. Pour the chicken pieces into the hot pan with cold oil, stir-fry over medium heat for 2 minutes to remove the moisture, pour in the green onion and ginger slices after the chicken pieces are fragrant, and continue to stir-fry the fragrance of green onion and ginger.

4. Then put the fried chicken pieces in a boiling casserole, boil over high heat until boiling, turn to low heat and simmer for 50 minutes.

After a few minutes, put the shiitake mushrooms in, add salt to adjust the bottom taste, put in a few wolfberries or red dates, cover the pot and simmer for another 5 minutes, so that the umami of the shiitake mushrooms can be integrated into the chicken soup, and when you drink it, you can sprinkle some coriander or green onions, which is more fragrant and refreshing.

2. Chicken soup with bamboo sunflower

1. 150 grams of dried bamboo sunflower, soak in water for 20 minutes, and cut into sections after soakingHalf a grass chicken, chop into uniform pieces, wash the surface blood stains;Cut some green onions, garlic and ginger slices for later use.

2. Boil water in the pot, boil the chicken pieces in a pot under cold water to bring out the blood water inside, skim off the foam after the water boils, blanch the water for about a minute to remove the chicken pieces, rinse with clean water, control the water and set aside.

3. Boil water in the pot, put in the chicken pieces, add green onions, ginger slices, add bamboo sunflower and cook for a few minutes after boiling, then pour a piece into the soup pot, put in wolfberry, add a spoonful of salt, a spoonful of chicken powder, a spoonful of pepper, cover the pot and simmer for 30 minutes.

4. After 30 minutes, the delicious chicken soup will be cooked, and finally sprinkled with a little green onion leaves, which is delicious.

3. Yam chicken soup pot

1. Half a hemp chicken, chopped into small pieces;Peel a yam and cut it into hob pieces, soak it in water with white vinegar to prevent oxidation and discolorationA few red dates and wolfberries are soaked in waterCut some green onions and ginger slices for later use.

2. Boil the water, put the chicken pieces in a pot under cold water, put a little cooking wine to remove the smell, boil the water for 2 minutes, pour out the chicken pieces after they change color, clean and control the water for later use.

3. Heat the oil, after the oil is hot, add the green onion and ginger to stir-fry until fragrant, pour in the chicken pieces and stir-fry over medium heat for 2 minutes, add some salt to fry the water in the chicken pieces, fry the chicken pieces until fragrant and slightly change color, then put them in the casserole.

4. Add boiling water to the casserole, turn to low heat and simmer for 40 minutes, then pour the yams, red dates and wolfberries into the casserole, boil again until the soup boils, then turn to low heat and continue to simmer for 5 minutes, add an appropriate amount of chicken essence and pepper, and it is delicious.