Should you use cold or boiled water for chicken stew? Does using it incorrectly affect the taste?

Personally, it is recommended to use cold water, so that the chicken can also have a better flavor during the boiling process; It doesn't affect the taste, it doesn't make a difference.

Cold water should be used when stewing chicken, as it can affect the texture of the dish if it is used incorrectly.

It should be cooked under cold water first to make the meat of the chicken firmer. Not only does it affect the taste. It will also make the chicken longer.

Don't use cold water and boiling water for stewed chicken, learn to do this, the chicken will be more tender and the chicken soup will be more fragrant.

Simmer slowly with cold water to make it taste more delicious.

It is best to start simmering the soup with cold water.

Stewed chicken is served in a pot under cold water. Adding cold water to the soup can heat the meat, bones and water at the same time, and also make the nutrients in the chicken better dissolved in the soup, so that the soup will taste more delicious. If you use hot water, the outermost protein of the chicken will solidify due to the high temperature, and the nutrients will be encapsulated inside.

Cold water is used to make soup, because when boiling water, when the meat in the soup is hot, the outermost protein will immediately solidify, and the protein in the inner layer cannot be fully dissolved into the soup, and the soup will not taste delicious.

It is best to bring chicken soup to a boil over high heat and simmer slowly over low heat. Bright fire can dissolve the fresh and fragrant substances in the food as much as possible, while simmering can dissolve more nutrients, and the soup is clear in color and rich in taste.

If the ingredients allow, the boiling time must be as short as possible, otherwise it is easy to destroy the amino acids in the food, increase the purine content and lose nutrients. Chicken broth is generally around 1 2 hours.

1. Blanch the chicken in cold water before putting it in the pot. If the water is boiled and then the meat is put in, the protein and fat on the surface of the meat will immediately coagulate, and some blood water will not come out.

2. Tips for cooking chicken: The first choice is to choose local breeds of chickens and hens such as chai chicken and native chicken, the former has a relatively long growth cycle and good taste, and the latter has a high fat content and the stewed soup is fresher.

3. It is best to choose a casserole for utensils, which has a balanced and long-lasting heat conduction, which helps to maintain the flavor of food.

4. Cut off the toenails on the chicken feet, there are a large number of bacteria in the toenails, which are easy to contaminate the whole pot of soup, in addition, the mucus in the nasal cavity of the chicken will affect the taste of the soup, and you need to wipe it with a little salt when cleaning, and squeeze out the mucus.

5. Blanch the water before stewing to help remove the fishy smell of the chicken and clean it thoroughly.

6. Add enough water at one time, and do not add water halfway, otherwise the soup will not be fragrant.

7. Bring the heat to a boil and open the lid to skim the foam, then turn to a simmer, let the soup simmer slowly in a slightly boiling state, and do not open the lid at will during the period, so as not to "run away" and lose the fresh fragrance of the soup.

Cooking chicken soup is good with cold water.

If you use boiling water to burn the chicken soup directly, the chicken may become loose due to the large temperature difference, and the nutrients in it will not be better integrated into the chicken soup.

Stewing chicken soup in hot boiling water, the speed is accelerated, but the nutritional value of chicken soup will also be greatly reduced, because of the lack of long-term stewing, the nutrients in the chicken are difficult to be liberated into the hot soup, so people can only absorb nutrients through chicken, and can not achieve the role that we want to drink chicken soup to keep warm and smooth skin to nourish the body.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.

Stew chicken with cold water is best.

Use cold water and chicken to stew together, so that the chicken and cold water are heated together, so that the chicken can be fully heated, and the nutrition of the chicken itself can all seep out, and the blood foam of the chicken can be slowly forced out, and then skimmed it clean with a colander, so that the stewed chicken soup is clear, clean and delicious.

Stew with cold water, the chicken is fully heated, the taste is uniform, and the beneficial substances can be fully dissolved into the soup, and the existing chicken will not be hard and undercooked. Stew in cold water, first cover the fire and bring to a boil, after boiling, you must remember to skim off the blood foam, you must skim it clean, so that the chicken soup is clear, and then simmer slowly over low heat.

Precautions for stewed chicken

Stewed chicken soup, it is best to remove the chicken feet and head cavity type, internal organs and then stew, do not blanch, this is the original taste, it is best to use fresh live chicken slaughtered and stewed, so that the stewed chicken soup is fresh and delicious. When stewing chicken, you should add enough water to the clay pot or casserole under cold water, and do not add cold water halfway, otherwise the soup will not be mellow. If you don't have enough water, you have to add boiling water halfway.

Stewed chicken soup should be made in a porcelain pot or casserole, so that the stewed chicken soup is original, do not use iron or aluminum pots, the stewed chicken soup is not delicious, and the iron and aluminum pots are easy to destroy the fragrance and umami. Add salt must not be too early, otherwise not only the soup taste has changed, the chicken is not good, but also particularly hard and woody, be sure to add salt when the chicken soup is about to stew, so that stew a few more salt flavors into the chicken, a pot of fragrant chicken soup will be stewed.