Should you blanch stewed chicken, and should you blanch stewed chicken?

Stewed chicken soup needs to be blanched first, and the soup stewed after blanching is more beautiful and has no fishy smell, the specific method is as follows:

Ingredients: 1000 grams of old hen pieces.

Excipients: appropriate amount of green onion and ginger; 6 grams of salt.

The steps are as follows:1Chop the chicken pieces, boil in a pot under cold water, boil until boiling, remove and rinse again.

2.Put the chicken pieces in the pot and add the green onion and ginger. In fact, simple ingredients and the simplest methods can achieve rare deliciousness.

3.Put the chicken pieces in the pot and add the green onion and ginger.

4.Simple ingredients combined with the simplest methods can make it delicious. The stewed chicken soup is ready!

Chicken stew can be blanched or not, but blanching is recommended. Because if you don't blanch it, the color of the chicken soup will be more turbid, the fishy smell of the chicken soup will be stronger, and the taste of the chicken will be worse. Blanching the chicken before stewing can avoid the above problems.

Chicken. Chicken is not only suitable for stir-frying and stewing soups, but also suitable for cold food and cold salad. There are many varieties of chicken, but as a beauty food, black chicken is preferred.

Chicken contains protein, fat, thiamine, riboflavin, niacin, vitamin A, vitamin C, cholesterol, calcium, phosphorus, iron, and many other nutrients.

Sesame Chicken: Smaller, firmer, and mostly used as a soup. Three-yellow chicken: large in size and smooth in meat, it is more suitable for white-cut chicken or soy sauce chicken. Qingyuan chicken: lean, meat with taste, suitable for steamed chicken.

First of all, we clean the chicken, (it is best to chop it into small pieces and soak it in water for a while, so that its blood can be soaked out) and then put cooking wine and sauce to marinate for a while, the chicken will be more flavorful after marinating for a while. Then put it in a pan and pour a small amount of oil to fry the chicken to remove the moisture inside, and set it aside for later use. Stewed chicken.

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.

Stewed chicken, generally stewed old hens, do not need to blanch, before the pot, clean it with warm water.

Because the old hen has its own oil, if it is blanched, there will be a lot of loss, which is not conducive to the preservation of nutrients.

In order to ensure that it is more convenient to eat, you can cut it directly, put it in an electric saucepan, put enough water at one time, boil, and simmer for about an hour on low heat.

Poke it with chopsticks, it can be poked through, it means that it is cooked, turn off the heat, remove from the pot, and add salt to taste according to the actual situation.

Do you want to blanch the chicken base.

It depends on the chicken. At present, the chickens on the market have the distinction between local chickens and feed chickens, generally free-range home-grown chickens, eat natural grains and vegetables, the chicken that grows out is not firewood and fishy, usually can be directly stewed and eaten without blanching, if it is blanched, it will greatly affect the delicious taste of the local chicken; The feed chicken eats the main feed of the mixture, and its meat has a heavy fishy smell and more impurities, while blanching can remove most of the fishy smell and dirt on the meat.

It is recommended not to blanch the chicken soup first, and do not stew it directly. The disadvantage of blanching is that the oil of the chicken is blanched, and the original flavor of the chicken is removed, so it is not recommended to blanch, which will affect the taste of the soup.

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.

First of all: chicken soup is good, the selection of materials is very important, stewed chicken soup we generally have to choose more than a year of old hens, this kind of chicken has the highest nutritional value, the taste is also the best, after the chicken is cleaned, chop into small pieces, and then soak in light salt water for 20 minutes, because the density of salt is greater than the density of blood water, so it is easy to let blood water run out obediently, at this time some people will say, shouldn't it be blanched? Blanching chicken will cause nutrients to be lost, and the taste is woody and old, so it is very wrong to blanch chicken soup in stew.

Second: add an appropriate amount of white vinegar and liquor to the soaked chicken nuggets, get started, brother, grab it for 5 minutes, the purpose of this step is: the soaking of liquor and white vinegar is strong, so that the blood and part of the fat contained in the chicken can be washed out, and the plate is full of dirty water.

After grasping it, rinse it repeatedly 2 or 3 times, and control the moisture after washing.

Third: add oil to the pot, pour in the chicken pieces after the ginger slices are fragrant, stir-fry quickly, fry until the skin of the chicken shrinks and turns slightly yellow (about 2 minutes of frying), the purpose of this operation is to make the chicken soup more fragrant, the chicken has no fishy smell, and then add enough boiling water at one time, pay attention to the water, cold water will make the chicken pieces shrink, and the meat will not taste good.

Fourth: After the water is boiled, transfer to the casserole, simmer for an hour, 10 minutes before the pot, add a little salt to taste, not too much salt otherwise it will cover up the umami of the chicken soup, of course, other condiments are not needed. Of course, you can also put some other ingredients to match, such as wolfberry, lotus seeds or shiitake mushrooms, etc., which can remove the oil, so that the soup is not greasy and more delicious.

If you want the chicken soup to be fresh, you can't blanch it first, remember the 3 operations, the soup is fresh and fragrant, the meat is tender and fishy, these 3 operations are: 1. Soak in light salted water; 2. Wash liquor and white vinegar; 3. Stir-fry first and then stew the soup, so that the chicken nutrition and chicken juice are released more quickly, so that the whole pot of chicken soup is bright yellow and beautiful, and the soup noodles are still floating like butter-like chicken fat texture, but the soup taste is very fragrant, which is the essence of domestic chicken.

It is recommended not to blanch the chicken soup first, and do not stew it directly.

We only need to marinate the chicken pieces with ginger and pepper for 10 minutes, and then put them in the oil pan to fry them, which can completely remove the fishy smell of the chicken, and will not lose the nutrients of the chicken soup. It is best to choose a casserole and then simmer slowly over low heat, which will make the soup fresher without losing any nutrients.

Again, old hens do not need to be blanched, blanching will cause the chicken to lose nutrients, and the soup is not fresh. If you buy a farmed chicken, you need to marinate it and blanch it before frying it to completely remove the smell of the chicken.

Sogou asked. If the salt is put early, the protein in the chicken will react with the salt, resulting in the chicken eating very hard, the soup is not thick, and after the chicken soup is stewed, then add salt, and stew for another 30 minutes, the meat will also taste and the soup will be thicker.

Regardless of stewed chicken or stewed pork ribs, don't blanch, so that the blood water will automatically run out more tender, first of all, the chicken is washed with salt and cold water, because the density of salt is greater than the density of blood water, so it is easy to let the blood run out obediently, don't add salt after washing, add very fresh, oyster sauce, cooking wine, these 3 things can be fine, marinate for 20 minutes.

Then we prepare ginger slices, green onions, minced garlic, cinnamon, star anise, bay leaves, peppercorns to set aside these seasonings above, stir-fry in the oil pan, and put in the chicken after stir-frying, because the water is washed, the chicken is more water-contained, we have to stir-fry for 10 minutes, fry the moisture in the chicken, remember to stir-fry.

Fry the moisture in the chicken, then add boiling water, submerge the chicken, simmer on high heat for 30 minutes to 1 hour, this time is based on the chicken, if you buy a small rooster to stew for half an hour, if you buy an old hen to stew for 1 hour.

If you want to make fried chicken thighs, you don't need to blanch them. Because after blanching, the chicken thighs will become cooked, and if they are fried after they are cooked, they are actually not so delicious.

If you want to fry the chicken to be more delicious, you can marinate the food in advance at this time, so that the marinated chicken will be more flavorful, and after frying, it will be crispy on the outside and tender on the inside, which is particularly delicious. Therefore, it is very necessary to marinate the chicken thighs with various seasonings in advance.

If you wrap breadcrumbs on the outside of the chicken thighs for frying, they will be particularly crispy, and the breadcrumbs can lock the juice in the chicken thighs, so that the fried chicken nuggets will be much better than ordinary chicken nuggets.

If you want to fry the chicken more crispy, you can add some baking soda before marinating at this time, baking soda can make the chicken more and more tender, so that it tastes particularly smooth.

The oil temperature of the fried chicken should not be too high, sit in the oil, the oil temperature is 50% hot, fry the chicken wings for about 4-5 minutes, fry until the skin of the chicken wings is golden and crispy, and you can fish it out with chopsticks without blood overflowing.

1. Soak in advance.

Before the chicken is stewed, soak it in lightly salted water for 1 hour, and change the water every half an hour to soak out the blood and impurities in the meat, which can remove 60% of the fishy smell.

2. Add seasonings and marinate.

After soaking in the bloody water, add green onion and ginger slices, salt, oyster sauce, cooking wine, peppercorn powder and other seasonings to the chicken, mix well with your hands, and marinate for another 1 hour. The chicken absorbs the flavor of the seasoning and removes 30% of the fishy smell.

3. Blanch and simmer together.

There is also a 10% fishy smell, which is the residual blood in the chicken, which needs to be removed by blanching. Most people blanch the chicken and rinse it with abrasive pins, and then add water to stew, which will definitely affect the taste of the chicken. The correct way is to blanch and stew together, as long as the blood foam on the surface is removed, and it will not affect the deliciousness of the chicken soup.

However, it should be noted that the chicken should be cooked in hot water, not under cold water, otherwise the taste will become chai.

How? Below I will share with you the method of stewing chicken soup, friends who like to drink chicken soup quickly collect it, it is as delicious as it is made in the restaurant.

Stewed chicken soup] Prepare old hen, green onions, ginger, salt, oyster sauce, cooking wine, peppercorn powder, cooking oil, etc.

Method] 1. Go to the vegetable market to buy a live old hen, let the vendor help deal with it, rinse it after returning home, chop it into large pieces, put it in clean water, add a spoonful of salt, stir evenly and soak for 1 hour. In summer, the weather is relatively hot, change the water once every half an hour, remove and wash after the water becomes clear, and drain the water.

2. Add green onions, ginger slices, salt, oyster sauce, cooking wine, and Sichuan pepper powder to the chicken pieces, mix for 2 minutes, wrap with plastic wrap, put in the refrigerator to marinate for 1 hour, and throw away the green onion and ginger.

3. Pour enough water into the casserole, bring to a boil over high heat, pour in the marinated chicken pieces, re-add the green onion and ginger, turn to low heat after boiling again, and use a spoon to remove the boiled blood foam.

4. After there is no blood foam, cover the lid and continue to simmer for an hour over low heat, then add an appropriate amount of salt and white pepper, continue to simmer for an hour, and the chicken soup will be stewed.

Why is some chicken soup clear, while others are thick white and white? This is related to the heat of stewed chicken soup, what is stewed over low heat is clear soup, and what has been stewed over high heat is thick soup, regardless of clear soup and thick soup, but the color is different and the nutrition and umami are no different.

The chicken soup stewed in this way is tender and delicious, and the chicken soup is clear and delicious, and it is as delicious as the one made in the restaurant.

Now everyone knows, stewed chicken soup should be blanched with boiling water, and blanched and stewed together, so that the taste is not firewood, don't make mistakes.