Because most of the chickens used for chicken stew are chickens that grew up on feed in farms, the chicken flavor in chicken is relatively heavy. Only by adding the right amount of spices can the fishy smell be removed, the chicken will be tender and the chicken soup will be more fragrant. Stewed chicken is most taboo about aniseed and pepper. Because aniseed and pepper are spicy, they are more exciting in spices and collide with the smell of chicken. Not only can they not remove the fishy smell, but they will cover up the fishy smell of chicken, amplify the bad smell, and stimulate the protein in chicken to react in the process of stewing soup, resulting in a large loss of nutrition. Therefore, when stewing chicken soup, adding pepper and aniseed is the most taboo. No matter what, you must not let it go!
Materials?
Chicken (as food)
Onion, ginger, pepper, garlic, 6-8 petals peanut oil, a little salt, soy sauce, 1 tbsp cooking wine, 1 tbsp fresh soy sauce, 2 tbsps.
The first step is to wash the chicken and chop it with a knife. Then prepare a basin of clear water, add a little edible salt and stir well, and soak the cut chicken pieces in salt water for about 10 minutes.
The second step is to start preparing auxiliary materials. After peeling the onion and ginger, change the knife and cut the onion and ginger slices for later use. Take out the soaked chicken pieces, rinse them with clear water and drain them for later use.
In the third step, the chicken does not need to be blanched in advance, and the blood in the chicken can be soaked with clear water. In this way, not only the nutrition will not be lost, but also the stewed chicken tastes fresh and tender.
Step 4, pour a little cooking oil into the pot, when the oil temperature is 60% hot, add chopped green onion and ginger slices to stir-fry the fragrance, then pour the drained chicken pieces into the pot, stir-fry them evenly with high fire, stir-fry the chicken until the skin is brown, and then pour in appropriate amount of boiling water for stewing. ?
Step 5: Cover the lid after boiling, and simmer for about 40 minutes. If it is stewed by an old hen, it will take more than an hour. The time is too short for chicken to rot easily.
Step 6: Add a little edible salt for seasoning about 0/0 minutes before the chicken is cooked. Don't put salt in advance, or the meat will shrink and taste tender. It is more appropriate to put salt 10 minute before cooking. Not only can it taste delicious, but the chicken will not harden.
Note: don't add salt too early, or the chicken will turn into firewood, which is not delicious. As long as there is enough seasoning in the recipe, don't add other seasonings such as star anise.
Material, will cover up the smell of the chicken itself. The secret recipe is garlic, don't forget to add it.