What ingredients should I put in the stewed chicken?
There are four kinds of stewed chicken soup: ginger, medlar, red dates and mushrooms, and the seasoning only needs salt. The specific reasons are as follows:
1, adding ginger can better remove fishy smell and enhance fragrance. Because the chicken itself has a heavy fishy smell, the stew pays more attention to the delicious taste without fishy smell, so the ordinary onion and ginger stew is not thorough, and the cooking wine is easy to sour. Therefore, only ginger stew can completely inhibit the fishy smell of chicken, and ginger can also add flavor to chicken soup, killing two birds with one stone;
2. Adding medlar and red dates can replenish qi and color. Almost any stewed chicken is indispensable to medlar and jujube, not because they are powerful, but because medlar and jujube are commonly used ingredients to tonify qi and blood, so one of them can't be less in this nourishing soup (because we can't talk too much about the efficacy in other places, we can search it ourselves and drink it with chicken soup very well);
3. Adding mushrooms can greatly increase the freshness. It is recommended to put some mushrooms in the chicken stew, such as shiitake mushrooms and tea tree mushrooms, if you want to taste good. Those friends who say that mushrooms have a heavy taste and affect the soup are added because they have not been blanched to remove the astringency. After blanching, they can add chicken soup to stew, which can enhance the freshness without grabbing the flavor, because the fresh-keeping substances of mushrooms can be well combined with the oil of chicken soup, and finally the soup can be more fragrant and delicious.