Chicken soup is a well-known tonic dish. Many people make chicken soup very fishy when making chicken soup, or they cannot stew moist chicken soup. The first time I stewed chicken soup, I just boiled chicken and water. , no umami flavor at all.

When stewing chicken soup, you should use a ceramic pot or a casserole, not an iron pot. Because the thermal conductivity of ceramic pots and casseroles is slow, they are very suitable for stewing soup. They can ensure that the whole chicken is heated evenly and are not easy to dry out. Iron pots are just the opposite. They have faster heat conductivity and can easily cause the bottom of the pot to be heated higher. , the chicken at the bottom is easy to stew, and the chicken soup is easily stewed dry, so it is not recommended.

When stewing chicken soup, cold water should be put into the pot, and enough water should be added at one time.

When stewing chicken soup, we should add enough cold water at one time and do not add water halfway. Because adding cold water in the middle will directly wash away the original flavor of the chicken soup, and will also cool down the overall temperature of the chicken soup. When the chicken is cold, the meat of the chicken will shrink, and the protein of the chicken will be difficult to dissolve into the soup, resulting in the final stewed chicken soup. It will not be delicious enough, and the chicken will be stewed even harder after shrinking when exposed to cold. In the end, it will be dry and chewy when eaten. Not only does it have no flavor, but it is also unpalatable.

When stewing chicken soup, the ingredients added should not contain too many Chinese medicinal materials. Most people think that if chicken soup is to be stewed to be nutritious, Chinese herbal medicines must be added, and the more the better. In fact, such an idea is a conjecture with no logic at all, and an unfounded conclusion. How to stew chicken soup

1. First, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should cover the chicken, bring to a boil over high heat, take out the chicken and wash it immediately (be sure to put it in cold water) , so that there will be no nasty blood stains on the soup surface after stewing);

2. Put the washed chicken into the pressure cooker, add thick slices of ginger, 2 green onions, a tablespoon of cooking wine, and put Add the cleaned wolfberry, Codonopsis pilosula, angelica root (put less, just a small piece), red dates (4 or 5 pieces is enough, more will make the soup taste sour), and 3 longan meat. If you are afraid of getting angry, you can remove the angelica root. Add 5 grams of Polygonatum odoratum and glutinous rice, add a little less salt (to make the chicken taste better), add water to cover the chicken by about an inch, cover the pot lid and valve, put it on the stove and bring to a boil over high heat;

3. After the pressure cooker sprays steam, change to medium heat for 5 minutes, then change to low heat for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to drop;

4. Release the steam and open the pot After covering, pick out the ginger and green onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5. If you use an ordinary soup pot to stew, add more water, do not add water halfway, otherwise the soup will not be mellow; simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, such as The time for stewing old hens should be doubled) and seasoned;

6. You can also stew it in a covered ceramic container with water (this stew method has the most mellow taste and is a commonly used stew method in Cantonese cuisine) , put the lid of the container with the ingredients into the steamer, seal it with gauze paper and wet water if possible (the taste must be adjusted first), and steam over high heat for about 2 hours;

7. If you use a steam pot to stew, you don’t need to add water. The steam condenses into soup. The taste is very rich and mellow. The stew method is similar to water stew;

8. No matter what stew method is used , it is best to remove the chicken fat before stewing to avoid being too greasy.