1: freeze first

Freeze in the freezer for 3-4 hours, and take out the thawed stew.

Step 2 soak rice in water

Before cooking chicken soup, you can soak the washed chicken in rice-washing water for more than ten minutes. This will remove the fishy smell from the chicken skin and make the chicken more tender.

3: Flying water

The so-called flying water is the process of putting chicken, cold water and ginger slices on the stove and igniting them until they boil. Flying water can not only remove the raw smell of chicken, but also be a thorough cleaning process, which can also make the soup clear and not turbid, fresh and fragrant.

4. Cold water setting

Chickens that have been treated by flying water should be quickly fished out and washed under cold water. On the one hand, it can wash away some floating foam attached to the chicken when it flies, on the other hand, it can make the chicken soup not rot easily during cooking and maintain the integrity of skin and meat.

5: Delete the attachment

This step can be said to be the key. Removing some auxiliary materials from chicken is the key to making delicious chicken soup. These auxiliary materials that affect the color and taste of soup are: 1, red chicken viscera, such as liver, gizzard, lung and heart (which can be reserved for other dishes), but they must be removed when cooking chicken soup. 2. Cut off the toenails on the chicken feet. There are many bacteria in nails, and cooking soup will be harmful to health. 3. Chicken's nose. It is the distance from the top of the chicken mouth to the eyes. If it is not removed, the chicken soup will smell. 4. Chicken butt. This part can be cut more. Pay special attention not to keep it when cooking chicken soup.

6. Water is "raw" and hot

Chicken soup should be cooked in cold water, and the water should be added all at once. Do not add water at will. Let the raw materials fully release nutrition and fragrance with the slow increase of water temperature. Stew the chicken soup on low heat 10 minutes. Open the lid and skim off the floating foam on the surface when boiling, so that the chicken soup will be white and clear without any impurities. After skimming the floating foam, turn to slow fire, and then don't uncover it with change. "Breathless" soup will lose its original flavor.

7: finally put salt.

In a sense, the time of putting salt can dominate the taste of chicken soup. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react with the chicken and lock the protein in the chicken, so that the soup is light and the meat is not rotten. After the chicken soup is stewed, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all there, but also the chicken soup is more delicious. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.

With all this work done, you can easily make delicious chicken soup at home!