This is actually because the chicken is not blanched, resulting in a lot of impurities and grease left in the soup. Here comes another question. Now, the biggest controversy in making chicken soup is whether the chicken needs to be blanched. People who think it is necessary to blanch think that there is a lot of blood and a lot of oil on the surface of chicken, and most of these substances can be removed when blanching. After blanching, the chicken will be sweeter and have no fishy smell. However, people who think that blanching is unnecessary think that blanching chicken will become old wood and lose more nutrients, so blanching is not recommended.
Let's take a look first. First of all, in the choice of chicken varieties, whether it is black-bone chicken, ground chicken or cage-raised feed chicken, some substances such as blood and oil will definitely remain on the chicken pieces when they are slaughtered. Many people think that cleaning is enough. As we all know, fish soup is made of blood and meat. The soup is very greasy, because the chicken contains oil and there is a lot of fat on the chicken skin, so the soup is very greasy.
But these bloodstains or grease can't be washed with clear water, only with clear water. At high temperature, blood stains will form a ball and float on the water, and oil will ooze from the chicken skin and surface. In order to remove or reduce these blood stains or oil stains and achieve the purpose of cleaning, it is necessary to blanch them. Therefore, before stewing chicken soup, try to blanch the chicken. This way, the chicken soup will be more delicious and not greasy.
Moreover, you should also look at the quality of some chickens when drowning. If the fishy smell is heavy, you can add some ginger or cooking wine to remove the fishy smell. Most of these fishy chickens are feed chickens raised with feed. Moreover, some chickens are not heavy, or even few, so just blanch them directly. Usually, some chickens that walk on the ground and are scattered around will not have a particularly strong smell. Therefore, when stewing chicken soup, add one more step of "blanching" chicken, and chicken soup tastes better.
Finally, some people use stainless steel pot, non-stick pan and pressure cooker to make chicken soup. This is not bad, but unprofessional. It is best to use casserole, stewing cup and other tools to stew chicken soup, so the effect of stewing soup will be better.
Chicken stew soup should be within 1 hour. In fact, 1 hour is enough to stew the chicken quite soft, but it will be older and less delicious after a long time. Stewed chicken soup, take it out and dip it in soy sauce or garlic, and you can eat it without wasting it.