Does chicken need to be blanched when stewing chicken broth?

First of all, the chicken in the stew soup should choose the hen, the rooster is generally used for stir-frying, braised and braised chicken, the chicken is chosen correctly, and the stewed chicken soup is half the success; Secondly, when stewing chicken soup, should you blanch it first? Blanching the chicken in advance is to force out the dirt and blood in the chicken, so that the stewed chicken soup will look more refreshing, and there will be no peculiar smell, if it is an old hen raised in the countryside, the quality is very good, you don't need to blanch at all, the process of blanching will more or less blanch off part of the fat in the chicken, there is no oil when stewing the soup, the taste of the soup will not be fresh, but now the chickens on the market will basically feed some feed, if you want to eat at ease, it is better to blanch the water, Then stir-fry the fried chicken in oil until fragrant, and the chicken soup produced in this way can be comparable to the local chicken soup;

In addition, the heat and cooking utensils of the stew are also very important, we know that the dishes fried with the induction cooker are not as fragrant as the open flame, and the stew soup is the same, if there are conditions, try to choose a casserole, stew with an open flame, if you are in a hurry, you can change to a pressure cooker.

Try not to stew the soup in a coated pot.

Keep these stewed soup points in mind and you'll be able to make a delicious chicken broth every time.

Bamboo corn chicken soup].

Ingredients: half a hen, one corn, an appropriate amount of bamboo sun, a piece of ginger, an appropriate amount of wolfberry, a little salt.

Steps: 1. Use light salt water in advance.

Soak for about half an hour, change the water a few times halfway, use cold water, do not use boiling water.

2. Remove the bamboo coat from the soaked bamboo sun, pinch off the white circle at the bottom, and clean it repeatedly, so that the treated bamboo sunflower has no strange smell.

3. Half a hen, clean it, blanch it for later use, when blanching, put the chicken pieces into the pot with ginger slices and cold water, turn off the fire immediately after the water boils, take out the chicken pieces and rinse them again.

4. Add an appropriate amount of oil to the wok and heat it, then add the chicken pieces, and the ginger shreds are on high heat until fragrant.

5. Replace the chicken pieces with fragrant chicken pieces into a stew pot, add an appropriate amount of water to cover the chicken pieces, bring to a boil over high heat, boil the water over high heat for ten minutes, and then turn to low heat and simmer for one hour.

6. When the chicken broth is almost ready, prepare a stick of corn and cut it into small pieces.

7. Simmer the chicken soup on low heat for one hour, then add corn and bamboo sunflower, and continue to simmer over low heat for another 15 minutes.

8. Finally, sprinkle in an appropriate amount of salt to taste, add wolfberries and stir well.

Chicken needs to be blanched, first prepare the chicken to cut into pieces, then blanch and take it out, heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, pour in the chicken, then add grass fruit, ginger slices, add water, then add mushrooms, jujubes, wolfberries, add seasonings and simmer for half an hour.

The stewed chicken soup must be blanched first, the method is to wash the chicken first, then put it in the pot to blanch, blanch the water and put it in a casserole, add wolfberries and jujubes, simmer for about 1 hour, and sprinkle coriander and salt out of the pot!

Chickens need to be blanched. After blanching the chicken, the chicken soup will be more delicious. The taste is also better.

When stewing chicken soup, don't blanch, add an extra step, the chicken soup is fragrant and moisturizing, nutritious and delicious, and delicious.

Should you blanch stewed chicken soup? Teach you the correct way, the chicken soup is tender and delicious, no fishy smell, super simple.

Stew chicken broth. Before the chicken broth was stewed, there was a debate about whether the chicken needed to be blanched. Since there is controversy, let's first analyze the role of blanching.

Is the fishy smell of chicken really better than blood? Lao Zheng does not agree with this view.

As we said earlier, when stewing chicken soup, cold water is added to the stew pot.

Generally, friends with kitchen experience know a phenomenon: after the chicken is blanched and taken out of the pot, its temperature is about 100. When it is put into the cold water, the alternating heat and cold will cause the chicken to shrink rapidly.

And it is precisely because of this operation that it will be difficult for the chicken to release its contents, and the sweet taste of the soup will be greatly reduced.

When using cold water to stew chicken broth, the chicken and ingredients are inside the stew pot, and the temperature inside the stew pot rises slowly after the pot is removed. The chicken is always at a constant temperature, slowly releasing its contents.

Lao Zheng once carefully observed the state of each stage of chicken soup stew:

When the chicken broth is simmered for about 2 hours, the soup is still cloudy, and the smell of the fish is very strong when the lid is opened.

When the chicken broth has been simmered for about 3 hours, the soup begins to become clear, and the fishy smell is much lighter when the lid is opened.

When the chicken soup has been simmered for 3 and a half hours, the soup has become clearer and clearer, and the fishy smell can no longer be smelled when the lid is opened, but the taste of the soup is still insufficient.

When the chicken soup is stewed for more than 4 hours, the soup is clear and translucent, the lid is full of aroma, and after adding an appropriate amount of salt to taste, the chicken soup is fragrant and sweet, and it feels like a gelatinous taste after entering the mouth.

After comparison tests, it has been proved that the time of stewed chicken soup is the most critical to get the best taste. The fishy smell of chicken broth changes with the length of time the soup is stewed. In this way, stewed soup for more than 4 hours is an effective way to remove the fishy smell of chicken soup.

Stew chicken soup, the chicken does not need to be blanched, blanching will make it lose its original deliciousness, wash the chicken and put it in the stew pot, put in the seasoning, and the rest will be left to time, you can harvest the beautiful chicken soup.

Blanch the chicken first, and when blanching, be sure to boil the chicken under cold water, so that the chicken can slowly mature with the water temperature and boil out the blood water in the chicken; When blanching chicken, add ginger slices and cooking wine, which can well remove the fishy smell of chicken; After the water in the pot is boiled, skim off the foam on the surface; The blanching time of chicken is about 10 minutes, pay attention to control the time.

Hope mine can help you.

When stewing chicken soup, the chicken needs to be blanched, and then the chicken is washed and put in a casserole to boil the chicken soup, so that the cooked chicken soup is particularly delicious and has a particularly good taste.

When stewing chicken soup, the chicken needs to be blanched, and the chicken needs to be cooked with water and put it in the pot, and then put in the star anise and salt cooking wine chicken essence to simmer over low heat.

The chicken needs to be blanched because blanching can remove the foam from the surface of the chicken, and the soup will be sweeter.

I don't need to blanch the chicken soup when I stew it, I cook it directly in the pot.

When stewing chicken soup, the chicken is blanched, which requires hot water to float out the dirt in the muscles, and the stewed chicken is more fragrant.

1. Deal with the purchased chickens first.

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

3. Boil some water, no need to boil, just heat it, pour it into the basin with the chicken, remove the dirt on the surface of the chicken, and drain the water.

4. Marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine, which can remove the fishiness. Put the cold chicken pieces into the clay pot, pour in the water, cover the chicken pieces, put a large clove and boil over high heat, at this time, you can use a spoon to skim out the foam on the surface of the soup, so that the chicken will taste better.

5. Turn to low heat, stew until the meat is cooked and rotten, the time to cover the brother has to be used for nearly two hours, put some salt at the end, and stew for a while, the salt should be put last, otherwise it can make the meat hard. At this time, it is necessary to grasp the stew time of the stewed chicken soup according to the actual situation. Although I think it's simple, it is recommended that you pay attention to the time of stewing, which can avoid unnecessary trouble.

6. When the chicken is halfway stewed, add some jujubes and wolfberries, and then simmer for a while to get out of the pot. Blanching is not necessary, generally pork only needs to be blanched, blanching chicken will cause the meat to become firewood and the taste is no longer fragrant, what we need to do is to prepare a basin of warm water, pay attention to warm water, the temperature is about 40 degrees, to ensure that it is not hot; Put the chicken in warm water, add salt and stir well, wait until the blood water of the chicken is fully filtered out, and then remove the chicken; Put it into the water before Xinhong, add two spoonfuls of repentant jujubes and soak, and the time is about 15 minutes to drain the water and prepare the stewed soup.

To make chicken soup, you need to blanch it first.

If it is a chicken bought in the market, you must blanch the chicken soup before boiling it, the chicken contains a certain amount of blood water, if you don't blanch the soup directly, there will be a fishy smell, and the chicken soup will not be fresh, and the taste will be reduced. But if it is a domestic chicken, it is okay to blanch it or not.

How to make chicken soup:

1. Clean the chicken and cut it into small pieces with a knife, it is best to cut it off with a knife, so that there will be no bone residue in the stew, add water and wash and scratch it repeatedly to wash away the blood.

2. Add ginger slices to the pot of cleaned chicken pieces under cold water, blanch the cooking wine to remove the fishy smell, blanch the water to remove the fishy smell, skim off the foam and cook for 2 minutes after the water is boiled, and then clean the two missing mountains with warm water again for later use.

3. Prepare an appropriate amount of dried shiitake mushrooms soaked in water, clean the jujubes, slice ginger, cut green onions, and a little wolfberry.

4. Pour enough water into the casserole, pour in the blanched chicken pieces after the water boils, boil over high heat and turn to low heat, skim off the residual foam again, put in the soaked mushrooms, wolfberries, jujubes, ginger slices, cover the lid and simmer for an hour and a half with the smallest heat.

5. Don't put salt during the period, add an appropriate amount of salt to taste when the chicken soup is cooked, and then eat it directly.

Whether to blanch the chicken when stewing or not, according to different ingredients to do specific treatment, some chicken must be blanched, skimming the fat foam and phosphorus elements in the chicken; Clean and nutritious chicken, there is no need to blanch, can maximize the retention of hail dust in the chicken to sell nutrition, stewed source to tease out the brother finch soup is more delicious and mellow, the taste is also fresher.

Tips for stewing chicken soup

1. Local chicken and old chicken should be simmered over low heat, do not use high heat, do not blanch, you can stew out the fat and integrate it into the chicken soup, which tastes more delicious and delicious.

2. When stewing local chicken and old chicken, do not use shiitake mushrooms and mushrooms, which will cover the umami of the chicken soup; Regular chicken can be used!

3. When stewing chicken soup, bamboo shoots are the best ingredients to match, followed by yams, so that the stewed chicken soup is more delicious and nourishing!

First, when making chicken soup, it needs to be blanched. When stewing chicken soup, whether you need to blanch or not needs to be treated according to the situation, chickens are generally divided into local chickens and feed chickens, and the production methods are different for different ingredients. Native chickens do not need to be blanched, but before making, they need to be soaked in water, the purpose of which is to soak out the blood on the chicken.

If the local chicken is still fishy when it is put into the pot, it needs to be developed with ginger or cooking wine. Feed chickens must be blanched, the fishy smell will generally be heavier than the local chicken, the purpose of blanching is to remove the blood and fishy smell on the feed chicken. When blanching the feed chicken, you need to put some cooking wine or ginger in it, which can help it better get rid of the peculiar smell.

What needs to be reminded here is that the nutritional value of the chicken will be lost to a certain extent after blanching, but the overall effect of Shen's chicken soup will not be pure.

Chicken nuggets can also be used to stew chicken soup directly without blanching in advance, but I personally think that the soup will be relatively clear after blanching.

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.