Prepare fresh Sanhuang chicken, dried mushrooms, red dates, medlar, green onions, ginger, cooking wine and salt.

1. Buy a three-yellow chicken, preferably a live chicken. The taste and taste of frozen chicken will be much worse. Wash Sanhuang chicken after slaughter, chop it into small pieces with a knife and soak it in clear water 1 hour.

Soaking chicken is the key first step. The fishy smell of chicken mainly comes from blood. Soaking in clear water can precipitate blood quickly, reduce the fishy smell and make the color of chicken soup clearer.

2. Change water for half an hour. When the chicken is white, take it out, rinse it with clear water, blanch it in a pot with cold water, add onion, ginger slices and cooking wine, and turn on the fire. Skim off the boiled froth with a spoon. This is the residual blood. Blanch, remove, rinse with hot water, and drain.

3. Pour the right amount of oil into the wok, pour the chicken pieces when it is 50% hot, stir fry with low fire, stir fry with oil under the chicken skin, and the chicken soup will be more fragrant and golden in color. It's ok when the chicken skin is brown.

Stir-frying chicken is the key second step, which can make chicken more fragrant, not greasy and especially delicious.

4. Add onion, ginger slices and cooking wine, stir-fry to remove fishy smell, pour enough boiling water, turn to low heat after the fire is boiled, and continue to stew 1 hour. Wash mushrooms, soak them in water in advance, pour them into the pot and stew them with chicken.

5. Soak Lycium barbarum and jujube in warm water for 10 minute, add it to the chicken soup one hour later, add appropriate amount of salt, and continue stewing for 10 minute, and then you can stew a fragrant and delicious chicken soup.

Skills of stewing chicken soup

Besides blanching, chicken soup has two important steps, namely soaking and frying.

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

After frying the fat, the chicken is not greasy, but in the process of stewing, the fat is emulsified, which makes the chicken soup more fragrant and has a golden oil layer on the surface, which is very appetizing.

Chicken is delicious and doesn't need much seasoning. Just add some salt. Never add monosodium glutamate or chicken essence. Redundant efforts will destroy the original flavor of chicken soup.

Jujube, Lycium barbarum and chicken are good partners and have a good nourishing effect, but they are not suitable for long-term stewing. They must be added before cooking, otherwise the nutrition will be lost.