The fishy smell of chicken will be heavier, and the bad smell will be heavier if it is not handled properly, which will directly affect the quality of stew. Cooking wine has the function of removing fishy smell and enhancing flavor, but cooking wine must not be used to achieve the purpose of removing fishy smell when stewing chicken. When cooking wine is added, the fishy smell of chicken will be obviously removed, and the fresh flavor of chicken will be taken away together, because the original fresh flavor of cooking wine and chicken will conflict with each other, and the flavor of cooking wine will drown out the fresh flavor of chicken. Therefore, it is forbidden to add wine when stewing chicken.

2, star anise

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Star anise is what we usually call aniseed, which is warm and spicy and will conflict with the taste of chicken. If you add star anise to the chicken stew, it will change the taste and taste of the chicken and make the stewed chicken not delicious.

3. Pepper

Zanthoxylum bungeanum is warm, pungent and tasteless. This is a spicy spice. The spicy taste of pepper and the umami taste of chicken are contradictory and antagonistic to each other. The spicy taste of pepper often masks the umami taste of chicken, thus changing the original flavor of chicken.

The main reason for putting the above three spices is to remove the fishy smell of chicken, which can achieve the effect, but the reaction is too strong, which makes the delicious taste strange. In fact, there is no need to use these spices to remove the flavor of chicken. Everything is easy as long as the method is right.

How to cook stewed chicken?

1. Do you want to blanch the chicken first?

On the issue of drowning, it will never be clear. But the taste and taste of stewed chicken is that there is no uncooked chicken, which is sweet and delicious.

Why do you want to blanch the chicken? Just draining the blood and dirt from the chicken is not necessarily the only way to blanch the chicken.

Chop the chicken, put it in clear water, add a spoonful of salt, soak it for 15 minutes, and then rinse it with clear water. Although this can't completely soak the blood out, it is also very effective. It should be noted that the salt water must be rinsed clean and not soaked for too long. Drain the water after cleaning.

Step 2 stir-fry with high heat

Take the hot oil out of the pan, and the ginger slices are 50% hot. Peel the ginger, wash it and pat it flat with a knife. Ginger has the function of removing fishy smell and increasing fragrance.

Then pour in the chicken and stir fry. When the chicken is a little tight, you can add boiling water. Fried chicken basically doesn't smell like chicken, and thanks to ginger, the smell of chicken has quietly left.

3. Braised chicken

If it is stewed chicken, stir-fry the onion, ginger, garlic, pepper, tsaoko and fragrant leaves together, stir-fry the chicken until it is firm, add soy sauce and stir-fry evenly, then add boiled water and oyster sauce, add salt to taste, add mushrooms, then simmer slowly, and add some chicken essence before taking out.

4. Stewed chicken soup

Stewing chicken soup is much easier. After the stir-frying step, add boiling water. After the water is boiled, you can add your favorite ingredients, then put them in a bigger bowl and press them in a pressure cooker for 50 minutes. After pressing, add salt to taste, which is delicious.