It's wrong to stew the chicken first. Chef Tang Shengju teaches you 1 tricks. Chicken is tender but not fishy, and the soup is more delicious!
After the heavy snow, the weather is getting colder and colder. In addition to wearing more clothes to keep out the cold, it is also necessary to make up for the winter, so that the body can store energy, enhance the cold resistance and winter safely.
Chicken is a very good choice in winter complementary food. Especially pheasants that are kept in the mountains and grow up eating insects and grains. Although this kind of pheasant is more expensive, an old chicken over a year needs 120 yuan, but the meat is fresh and tender, especially delicious! Of course, it is also important to make the stewed chicken delicious. Today, Zimei Nightmare Restaurant will share with you the chicken stew skills taught by the hotel chef! Do you want to blanch the chicken when you stew it? Mastering these three points, the chicken is tender and smooth, delicious and tasteless.
Home-cooked stewed chicken
【 Materials 】 Chicken, onion, ginger, salt, cooking wine, fragrant leaves and cinnamon.
[Practice] After the rooster bought home is cleaned, it is cut into small pieces and cleaned. Many people wash the chicken pieces and blanch them directly. Actually, this is not right. The correct way is to put the washed chicken pieces into the pot, add appropriate amount of salt, stir well and marinate for more than 6 hours. The density of salt water is low, so all the blood in the chicken can be soaked out.
2. Add a proper amount of water to the pot, add cold water to the chicken pieces, add onions, ginger slices and cooking wine, boil over high fire, and skim off the floating foam. Whether it's stupid chickens raised at home or broilers bought in supermarkets. Before stewing, you must blanch the chicken and put it in the pot with cold water. Scalding can remove purine from chicken. If you say the meat is not dirty, it is not dirty. You can tell whether the chicken is dirty by the amount of floating foam.
3. Boil the water for one minute, then take out the chicken and put it in a basin filled with warm water, clean the residual floating foam on the surface of the chicken pieces, and then drain the water for later use. Here, we need to remind everyone not to fish the boiled meat into a cold water basin for cleaning. When scalded meat meets cold water, the principle of heat expansion and cold contraction will make the chicken pieces retract, so the stewed chicken will be harder and more firewood.
4. Add water to the pot to boil, add the washed chicken pieces, add onion, ginger slices, fragrant leaves and cinnamon. After the fire boils, turn to low heat and stew for an hour and a half. When stewing chicken, many friends like to add spices such as nutmeg, angelica dahurica and fennel. In fact, when cooking, we should do "subtraction" appropriately. The fresher the ingredients, the less you need to add too much seasoning, so that you can eat its original flavor without losing nutrition.
5. Stew the chicken until it is cooked, add appropriate amount of salt to taste, and stew for another 20 minutes, so that the chicken is delicious. When you stew chicken, don't add salt first Adding salt will make chicken hard and stiff. Add salt after the chicken is stewed, and the stewed chicken will be tender, tender and delicious.
[Purple Nightmare Dining Tips] Keep in mind the principle of thermal expansion and cold contraction. The chicken is cold. Cook it in cold water. After the chicken is heated, wash it with warm water. When you officially start to stew chicken soup, you should heat the water first, and then add the chicken pieces.
After the chicken is cooked, you must add salt, so that the meat is tender and boneless.
Do you blanch the chicken when you stew it? If you have other cooking skills for stewing chicken, please leave a message in the comments section! Today's sharing is over. Being willing to share makes our life rich and colorful.
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