If you want to stew chicken, do you need to blanch the chicken? Is it better to not blanch or blanch

If you want to stew chicken, do you need to blanch the chicken? Is it better to not blanch or blanch? 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.

In fact, whether you want to be watery or not, you also need to determine according to the food, and some chicken must be watered before cooking, which is beneficial to skim off the phosphorus and vegetable fat white foam in the chicken. And neat and nutritious chicken breast.

There is no need for water, but it destroys the nutrients and taste of the chicken, and the chicken stew without water is more delicious and delicious. Raised firewood chickens.

There is no need for water at all, because the fresh flavor of this chicken itself is authentic, and it can preserve the nutrition of the chicken to the greatest extent, and only need to put appropriate ginger and garlic slices and edible salt.

Simmer over low heat to make the chicken breast body fat.

The aroma is released.

If it's a broiler chicken that you buy from outside, it's best to make it beforehand, because the breast will have blood and white foam, and it will have some phosphorus in it.

and residue vegetable oil, before making the first use of red water, the white foam and vegetable oil skimmed neatly, and then put on the pepper.

Sliced ginger and shallots.

Boil together, so that the stewed chicken is delicious. There is also a way to make delicious chicken without the need for water, so let's learn about it.

First of all, you should buy about 3 catties of live rooster as much as possible as chicken stewed food. Add an appropriate amount of salt to the cold water first, and then put in the chicken breast to clean, because the density of salt is higher than that of blood water, so it will let the blood seep out. There is no need to put salt in the chicken breast after washing with salted water, just put in the oil, light soy sauce and rice wine to marinate for 20min.

Then add some oil to the wok, add green onions, ginger, garlic, cinnamon, star anise, and ginger.

Stir-fry with sesame peppers, and then put in the processed chicken breast, which is popular and fried, the purpose of which is to fry the excess water in the chicken breast after washing. After the water in the chicken is fried, then put in the boiling water before the chicken, simmer on high heat for 30min or about an hour, stew until the meat is rotten, the juice is thickened, and you can enjoy the deliciousness from the pot. The chicken stewed in that way will not bite like the chicken after the water, and the meat is tender and refreshing

Blanching is delicious, if you need it, remove the blood foam of the chicken, then put it in the pot and fry it for a while, stew it slowly in the water, add salt, chicken essence, and you can eat it, the aroma is tangy.

If you want to stew chicken, it is best to blanch the chicken, otherwise there will be a fishy smell. It must be that the blanched chicken is delicious.

If you want to stew chicken, you need to blanch the chicken, and blanching is to remove the blood foam.

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.

No. Chicken is not like any other meat. Because the fishy smell of the chicken itself is relatively small, you can add a little cooking wine in advance before making fried chicken. If the chicken is blanched, it will lose the nutrients it contains.

Do not blanch chickens. Chicken is not like any other meat. Because the fishy smell of the chicken itself is relatively small, you can add a little cooking wine in advance before making fried chicken. If the chicken is blanched, it will lose the nutrients it contains.

Blanching is required.

Generally speaking, the production of chicken needs to be blanched first, because like this type of meat, most of the fishy smell is very serious, and there are impurities such as blood and water in the meat, which greatly affects the taste.

Blanching the chicken is very simple, now add water to the pot, put the chicken in, and then add star anise, bay leaves or cooking wine, etc., you can completely remove the fishy smell in the chicken, and at the same time, it can also make the chicken have a fragrance.

Contraindications: 1. People with cold and fever, internal fire, heavy phlegm and dampness, obesity, people with hot boils, high blood pressure, high blood lipids, cholecystitis, and gallstones should not eat. Chicken is warm, fuels fire, hyperactivity of liver yang and oral erosion, boils, and constipation are not suitable for eating.

2. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; People with a cold accompanied by headache, fatigue, and fever should avoid eating. Chicken should not be eaten with crucian carp, garlic and mustard.

Blanch the chicken.

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.

Tips for cooking chicken

Vinegar water: The old chicken is stewed over a fierce fire, the meat is hard and unpalatable, if you can first soak it in cold water and a small amount of vinegar for about 2 hours, the meat will become fresh and tender during cooking. With these two methods, no matter how old the chicken is, it is guaranteed to be easy to get done.

Beer: Old chicken is best served with beer, which not only makes the old chicken more tender, but also has a pure, tender and delicious taste.

Casserole: Put the whole chicken into the casserole, pour water, put the green onion, put the garlic, remember that you must not put salt, the more you cook with salt, the older you get. After simmering for a few hours, the soup is yellow and fragrant, so I put a little salt according to my taste.

The above content refers to Encyclopedia - Chicken.

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 and 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 cooker, put enough water at one time, boil the core in the middle, and then simmer a small amount of time or so over 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.