The reason for blanching stewed chicken is to remove impurities and blood foam from the surface of the chicken and make the chicken soup clearer. When you cook chicken, the proteins in it will gradually coagulate to form blood foam, which will make the whole chicken soup look cloudy and unclear.

Also, by blanching you can remove some of the off-flavors that may be present. Some chickens may have a fishy or foul odor, and blanching can provide some deodorization.

The specific way to do this is to blanch the cut chicken pieces in boiling water for 1-2 minutes, and then pull them out and rinse them with water. Blanching before stew must pay attention to the following points:

1. Try to use cold water: chicken pieces into the boiling water should be a little wait to let the temperature drop a little before adding.

2. Time should not be too long: blanching time is too long easy to make the chicken hard, taste bad.

3. Skim off the floating foam: after boiling, you need to promptly skim off the blood foam and impurities floating above the pot.

In short, before stewing chicken soup to blanch chicken pieces can make chicken soup not only more clear and transparent, but also make the flavor better, is a very important step in the stewed soup.