A comprehensive list of recipes for braised chicken soup

Introduction: Friends who like to drink soup can come in and take a look at the comprehensive list of recipes for braised chicken soup that I have collected for you.

Comprehensive recipes for stewed chicken soup

1. Soy milk and native chicken soup

You might as well add some soy milk next time you make chicken soup, so that the chicken soup will not only be more nutritious , and it is super delicious and delicious, with a natural and rich aroma and is not greasy.

Ingredients:

1 native chicken about 1kg, 300g fresh mushrooms, 100g soybeans, 1 piece of ginger, 1 section of green onion, appropriate amount of salt.

Preparation work:

1. Wash the soybeans and soak them in water for about 8 hours in advance. Add 1 kilogram of water to make soy milk and set aside.

2. Kill the native chicken, chop it into small pieces, boil it in cold water until all the blood foam is gone, take it out and wash it.

3. Slice ginger, cut green onions into sections, and cut mushrooms into slices.

Steps:

1. Put the chicken pieces, soy milk, ginger slices and green onion segments into a casserole at the same time, add an appropriate amount of water and bring to a boil over high heat, then reduce the heat to simmer for 1 and a half times. About hours.

2. Add salt to taste, and continue to simmer on low heat for about 1 hour.

2. Durian shells and local chicken soup

Durian shells and local chicken soup are a refreshing and tonic soup that can replenish qi, nourish yin, and is suitable for both young and old, women and children.

Using durian shells to cook local chicken soup, it is delicious and moist. It is a refreshing and tonic soup suitable for young, old, women and children. It has the therapeutic effects of clearing, replenishing qi and nourishing yin.

Ingredients: 1 native chicken, appropriate amount of durian shells.

Seasoning: green onions, ginger, cooking wine, peppercorns, peppercorns, salt.

Preparation work:

1. Cut off the white flesh inside the durian shell with a sharp knife and cut it into large pieces.

2. Kill the native chicken, chop it into pieces, boil it in water and pick it up.

Steps:

1. Add water to a boil in a clay pot, then add chicken nuggets, durian white flesh, scallions, ginger, cooking wine, a few Sichuan peppercorns and pepper.

2. Boil over high heat for 20 minutes, then reduce to low heat and simmer for an hour. Add salt and turn off the heat.

3. Bamboo fungus and black-bone chicken soup

Bamboo fungus and black-bone chicken soup is a very good health-preserving soup. Today I will introduce the home-made version of bamboo fungus and black-bone chicken soup, and what are the bamboo fungus and black-bone chicken soup? Health benefits.

Let’s first introduce the home-made method of making bamboo fungus and black-bone chicken soup. The following is the consumption amount for a family of three.

Ingredients: 15 to 20 grams of dried bamboo fungus, 1 black-bone chicken, appropriate amounts of ginger slices and salt.

Preparation work:

1. First soak the bamboo fungus in fresh water, then remove the round holes on the feet, wash them, and control the water for later use.

2. Chop the black-bone chicken into pieces and boil in cold water until the foam oozes. Remove the chicken pieces and rinse them with clean water.

Method: Put the black-bone chicken pieces and ginger slices in a soup pot, add cold water to boil, then add bamboo fungus, cook for about 30 minutes, add salt to taste, turn off the heat and remove from the pot.

Supplementary instructions:

1. If you are worried about the strong fishy smell of the black-bone chicken, you can add ginger slices to the pot when the black-bone chicken pieces are put into the pot, and then add an appropriate amount of cooking wine after boiling.

2. Tender black-bone chicken only needs to be simmered for half an hour, while old black-bone chicken needs to be simmered for longer.

3. This soup should be light and should not contain oil or other seasonings. However, you can add ingredients such as red dates, wolfberry or Codonopsis pilosula according to your own taste.

The correct way to stew chicken

1. Wash the chicken and put it directly into the pot to stew. The blood will run into the soup, resulting in the chicken soup being dark and fishy.

2. After blanching and then stewing, although there is no fishy smell, the meat becomes more woody, indicating that the blanching time is too long, but if the blanching time is too short, the blood cannot be removed and it is not delicious. .

So, stewing it directly or blanching it is not the correct way. Today I will share with you my experience of stewing chicken soup. The restaurant chef said that if you want the chicken soup to be golden and delicious, delicious and not fishy, ??there are 2 The key steps cannot be omitted. Below I will share with you the specific method of stewing chicken soup. Let’s take a look at the two steps.

Chicken soup with mushrooms

Prepare fresh three-yellow chicken, dried mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken. The texture and taste of frozen chicken will be much different. After slaughtering the Sanhuang chicken, rinse it, chop it into small pieces with a knife, and soak it in water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken mainly comes from blood. Soaking it in clean water can quickly separate the blood, which can reduce the fishy smell and make the chicken soup clearer.

2. Change the water every half an hour. When the chicken is soaked and turns white, take it out, rinse it with clean water, put it in the pot with cold water, add green onion slices, ginger slices, and cooking wine, and blanch it over high heat. Use a spoon to skim off the cooking foam, which is the remaining blood. After blanching, remove it, rinse with hot water, and drain.

3. Pour an appropriate amount of oil into the wok. When it is 50% hot, pour in the chicken pieces. Stir-fry over low heat to stir out the fat under the chicken skin. This will make the chicken soup more fragrant and golden in color. . Fry the chicken skin until it turns brown.

Sauteing the chicken is the second crucial step, which can make the chicken more fragrant, not greasy, and especially delicious.

4. Add scallions, ginger slices and cooking wine and stir-fry to remove the fishy smell. Pour in enough boiling water. Bring to a boil over high heat, then turn to low heat and continue to simmer for 1 hour. Wash the dried mushrooms, soak them in water in advance, and add them to the pot to stew with the chicken.

5. Soak the wolfberries and red dates in warm water for 10 minutes. After an hour, add them to the chicken soup, then add an appropriate amount of salt, and continue to simmer for 10 minutes. The fragrant and delicious chicken soup will be ready.

Tips for stewing chicken soup

In addition to blanch the chicken soup, there are two very important steps, which are soaking and stir-frying.

After soaking in the bleeding water, the fishy smell of the chicken is reduced, the blanching time can be shortened, and the meat will be very tender and will not become old.

After frying the fat, the chicken will not taste greasy. During the stewing process, the fat will emulsify, making the chicken soup more fragrant. There is also a golden oil layer on the surface, which makes it very appetizing. .

Stew the chicken soup three times and leave it out

Stew the chicken soup three times and leave it out

Stew the chicken soup three times and leave it out. After the weather gets cold, the temperature outside is low. , many people are too lazy to go out. At this time, many health-preserving people like to start nourishing their health. Stewing chicken soup is a very common thing. The soup is delicious and nutritious. The following is a sharing of stewed chicken soup, adding three and not adding three.

Stewing chicken soup and adding three and not adding 1

Stewing chicken soup, keep in mind "add three things''

1. Soak in salt water

Poultry, such as chickens, ducks and geese, generally have a strong fishy smell. Most of the chickens bought by many people are directly blanched to remove the fishy smell. In fact, this only removes the fishy smell. The fishy smell on the surface of the chicken is not thorough. The stewed chicken soup still has a very strong smell.

It is best to buy the chicken, rinse it first, and then add salt to make it into salt water. Then add the chicken pieces and soak them for half an hour. This will greatly reduce the fishy smell of the chicken; because the solution density of the brine is greater than the solution concentration of the water in the chicken, the water in the chicken will be lost into the brine, and the bloody smell of the chicken will be eliminated. Greatly reduced.

Soak for half an hour, then rinse with water, and then blanch it in a pot. First, it can remove the fishy smell; secondly, blanch the chicken. Excess fat and purine content are reduced, making the stewed chicken soup more delicious and nutritious.

2. Stir-fry it in the pot first.

Many people make it a habit when stewing chicken soup. Although there is no problem in directly adding water to stew, the taste of the stewed chicken soup is very unsatisfactory.

In fact, in addition to soaking and blanching in advance, the chicken soup needs to be simmered before stewing. It is best to blanch the chicken in water first, fry it in an oil pan until the chicken shrinks and turns slightly yellow, and then put it in a casserole to stew; the stewed chicken soup will have a fresh and rich flavor. After the fat is fried, the fat in the chicken can be released better, and when the water is added to stew, a subtle chemical reaction will occur between the water and the oil, and the stewed chicken soup will taste fragrant and fresh.

3. Use the right amount of boiling water and cold water for stewing chicken soup

Like our chicken soup, because it has been cooked with fat in advance, the chicken itself will be hot; so at this time, you must use boiling water for stewing chicken soup. Stewing; if adding cold water will shrink the originally fried chicken, the meat will become old and hard, and the taste will be very bad;

But for chicken that has not been stir-fried or blanched If you use chicken to make chicken soup, you need to put cold water into the chicken soup at this time, because when the boiling water is poured in, the protein in the outermost layer of the chicken will solidify immediately when it is heated, and the protein in the chicken cannot be fully dissolved into the soup. The taste of chicken soup is not delicious.

When stewing chicken soup, remember "3 don'ts"

1. Do not add cooking wine

Cooking wine is the most commonly used in home cooking. It is a seasoning to remove fishy smell; but when stewing chicken soup, it is best not to use cooking wine. Although cooking wine itself has the effect of removing fishy smell and increasing freshness, the ingredients of cooking wine also contain some other spices, which is a compound seasoning wine for stewing chicken soup. It is the umami flavor of chicken. Adding cooking wine at this time will not only fail to remove the fishy smell, but will make the chicken soup have a sour taste and the chicken soup will taste strange.

So stewing the chicken soup will remove the fishy smell. , when stir-frying, you can add rice wine or high-strength white wine. While heating at high temperature, you can achieve the effect of removing the fishy smell, and the rice wine is also easier to evaporate. Not only does the stewed chicken soup have no umami flavor, but the chicken soup is also richer.

2. Do not add Sichuan peppercorns and star anise

Sichuan peppercorns and star anise are also the most basic spices at home; but when stewing chicken soup, do not add these spices; because of the inherent aroma of Sichuan peppercorns and star anise It is relatively strong, and Sichuan peppercorns also have a unique numbing smell; if you add it to the stewed chicken soup, after a long period of stewing, the umami flavor of the spices and the numbing flavor of Sichuan peppercorns will dissolve into the soup, and the stewed chicken soup will not be fresh. Otherwise, it will taste weird.

So in general, when making chicken soup, the ingredients should be as simple as possible; basically it is onions and ginger, plus some red dates or wolfberries, etc. However, it is recommended that you do not add any spices that are too strong.

3. Do not add seasonings such as light soy sauce and dark soy sauce

When some people stew chicken soup, they always feel that the color is too light and unappetizing; they will directly add some seasonings to enhance the color. Ingredients, such as light soy sauce and dark soy sauce; some people also think that the extremely fresh flavor is better, so they will add the extremely fresh flavor. But this is completely "superfluous".

A good bowl of chicken soup should be golden, clear, and rich in flavor. If you add color-enhancing seasonings like the ones mentioned above, not only will the flavor of the chicken soup be covered up, but the chicken soup will taste weird.

In addition to fulfilling the above suggestions, there is basically no need to add any additional seasonings to the chicken stew soup. Just add a little salt to taste before serving. The chicken soup stewed in this way is not only rich in flavor, but also very nutritious.

Stew chicken soup three times without adding two

Chicken soup with mushrooms

Ingredients: two chicken legs, 50 grams of vegetables, 8 mushrooms

Seasoning: 1 teaspoon of cooking wine, 1 teaspoon of salt, 1/2 teaspoon of pepper, 5 grams of green onions, 5 grams of ginger

Method:

1. Wash the chicken legs, mushrooms and vegetables. Set aside

2. Put an appropriate amount of water in the casserole, add chicken legs, cooking wine, green onions and sliced ??ginger

3. After the water in the pot is boiled, remove the foam

4. After simmering for 30 minutes, add the mushrooms

5. Add the mushrooms

6. Pour the vegetables into the casserole. Pour an appropriate amount of salt and pepper into the pot.

Yam and Mushroom Clear Chicken Soup

Ingredients: iron bar yam, carrots, ribs, water-fried mushrooms.

Seasoning: 2 bottles of clear chicken stock.

Method:

1. Blanch the ribs

2. Peel the yam and carrot and cut into sections.

3. Pour all the raw materials into the ceramic pot.

4. Turn on the automatic transmission and wait for 2-3 hours. Finally, pour 2 tubes of chicken stock into the pot, season and sprinkle with chives.

Yam, mushrooms and grass chicken soup

Ingredients: half a grass chicken, 400 grams of yam, 8 fresh mushrooms.

Seasoning; salt, cooking wine, ginger, green onion .

Method;

1. Put the grass chicken into the pressure cooker

2. Add appropriate amount of water, add ginger slices, scallion knots, cooking wine, bring to a boil over high heat. Cook for 20 minutes, then turn off the heat.

3. Add the yam

4. Add the mushrooms, bring to a boil over high heat, lower the heat for 5 minutes, and turn off the heat

5. Skim off the chicken fat, add salt and cook for 1 minute

6. Remove the onion knots and sprinkle some chopped green onion.

Chinese cabbage and mushroom noodles in chicken soup

Ingredients: Chicken soup, cabbage and mushroom noodles

Accessories: Minced salt and garlic

Method:

2. Put water in the pot, add the noodles after the water boils, and pour water once in the middle

3. Put the chicken soup into the pot, add the cabbage and mushrooms and boil

4. Cut the garlic into minced garlic and sprinkle it into the soup, add a small amount of salt

5. Take out the noodles and pour in the chicken soup

Chicken soup with mushrooms, lotus root and lotus root

Ingredients: 4 chicken drumsticks, 250g lotus root, several mushrooms

Seasoning: green onion, ginger, white pepper, chicken essence, salt

Method:

1. Rinse the chicken legs and make two cuts.

2. Soak the mushrooms and cut them with a cross knife.

3. Wash and peel lotus root, slice into slices and set aside.

4. Pour the chicken legs into cold water, boil the pot and blanch them, take them out and wash off the foam.

5. Put the chicken legs, mushrooms, and lotus roots into the pot together, and add water to cover the ingredients.

6. Add the chopped green onions and ginger slices

7. Bring the pot to a boil over high heat, turn to low heat, cover and simmer for 45 minutes.

8. Add a little white pepper and salt to season before serving.

Shiitake Mushroom Chicken Noodle Soup

Ingredients: A stick of fresh noodles and Shi Yunsheng’s rich broth

Ingredients: Fresh mushroom and asparagus meatballs

Method :

1. Prepare the main ingredients

2. Boil water in the pot and cook the noodles

3. Soak the cooked noodles in cold boiling water Set aside

4. Boil the water again and blanch the asparagus

5. Soak the blanched asparagus in cold water, wash and make crosses on the mushrooms

6. Boil the water in the pot again, add the meatballs and mushrooms and cook for a while

7. Then add Shi Yunsheng’s rich broth and bring to a boil

8. Add the asparagus and turn off the heat

9. Pour the cooked stock over the noodles

Figs, Shiitake Mushrooms and Chicken Soup

Ingredients: chicken, shiitake mushrooms, red dates, figs, ginger slices, salt.

Method:

1. Prepare all the ingredients: half chicken, mushrooms, red dates, figs, and ginger slices.

2. Boil a pot of water, add a few slices of ginger, and after the water boils, blanch the chicken for 3 minutes. At the same time, put water in the casserole and boil.

3. Put the blanched chicken directly into a casserole with boiling water.

4. Add ginger slices.

5. Pour the soaked mushrooms into the casserole.

6. Add the cleaned red dates and figs.

7. Cover the pot, bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.

8. Add salt to taste before drinking.

Light mushroom and chicken soup

Ingredients: two chicken legs, a dozen mushrooms, a few slices of ginger, a green onion, and an appropriate amount of salt.

Method:

1. Wash and drain the chicken legs, add oyster sauce, wine, pepper, salt and sugar, mix well, and marinate for more than half an hour;

2 , first blanch the marinated chicken legs in boiling water - in fact, just skim off the foam. I don't want it to be too oily, so I blanch it to remove the oil;

3. Remove the roots of the mushrooms and wash them ;

4. Cut cross-shaped knife on the surface of the washed mushrooms, cut the ginger into large pieces, cut the green onion into large sections, and set aside the blanched chicken pieces;

5. Place it in a casserole After boiling water, add ginger and green onions;

6. Boil it again and add chicken pieces;

7. Boil for a while, add mushrooms, add a spoonful of salt, turn to low heat and simmer 1 hour;

Chicken soup with scallops and mushrooms

Ingredients: 5 to 8 scallops, 5 mushrooms, 1 chicken drumstick

Ingredients: appropriate amount of salt, about 100ml of water 1500g, appropriate amount of sesame oil

Method

1.2.3. After the mushroom and scallop water is cooked, chop the chicken legs into pieces, blanch and drain. Remove the stems of the mushrooms and cut them into two halves from the middle.

3. Heat the pot, add an appropriate amount of sesame oil, and fry the drained chicken pieces.

4. Put the mushrooms and chicken pieces into the pot and add about 1500g of water.

5. Bring to a boil over high heat, then reduce to low heat and cook for about 15 minutes.

6. Finally add the scallops and cook for about 3 minutes, then add salt to taste.

Mushroom and Chicken Soup in a Purple Clay Pot

I rarely use the automatic purple clay pot. In fact, it takes a little more time than the high-end version. Ingredients: Shiitake mushrooms, ginger slices, chicken, salt.

Method:

1. Wash the mushrooms, cut some ginger slices, and blanch the chicken, mainly to remove the peculiar smell of the chicken;

2. Then Put chicken, mushrooms and ginger slices into a purple clay pot, plug in the electricity and wait for two hours, then add salt and wait another minute before eating.

Stew chicken soup three times without adding three

Can pregnant women eat hen soup?

Some pregnant women are worried that the chickens bought in the market may have avian influenza. Dare to eat.

The most appropriate time to drink chicken soup after delivery is 5-7 days after delivery. You can drink it with confidence. Chickens and eggs purchased from large supermarkets or regular markets should be cooked until they are cooked and then they can be eaten with confidence. Chicken soup is not something you can drink casually. However, modern nutrition experts have clearly pointed out the misunderstandings in traditional concepts. If a mother drinks chicken soup just after giving birth, it will not only fail to promote lactation, but will also cause the mother to return milk early, resulting in less milk. In severe cases, it will lead to no milk.

Chicken soup can cause lactation. The reason is because after the mother gives birth, as the placenta leaves the mother's body, the progesterone and estrogen in the blood decrease at the same time that prolactin begins to secrete lactation. Avoid exertion, because the embryo is not very stable in the first three months and can easily cause miscarriage.

In addition to chicken soup, which can promote lactation, mothers can also eat some hot foods. Because the birth process consumes a lot of physical strength, blood loss, and weak constitution, hot foods have a good supplementary effect on the mother.

Chicken soup is not the best food to induce lactation, but it is a good food for mothers to supplement the nutrients and energy lost during childbirth. For example: brown sugar water that nourishes blood, fermented rice that nourishes the five internal organs and repels cold, nutritious millet porridge and eggs, pig's trotters soup, crucian carp tofu soup, lettuce and meat slices soup that are helpful for lactation, etc. Traditional Chinese concepts believe that chicken soup is rich in nutrients, and that eating chicken soup for pregnant and postpartum women will be beneficial without any harm. It can help supplement the nutrition of pregnant women and promote lactation. Hen soup contains certain hormones. The older the hen, the higher the stimulating content. If the mother drinks chicken soup immediately after giving birth, it will increase the estrogen in the blood, thereby inhibiting prolactin secretion of milk, causing the mother to return milk or have less milk. .

Which is more suitable for pregnant women, rooster soup or hen soup?

In fact, in terms of maternal lactation, rooster soup is more suitable for pregnant women with less milk secretion. It does not mean that pregnant women cannot drink hen soup. If the mother's milk secretion is relatively normal, it is recommended that mothers drink some hen soup appropriately, because hen soup can also promote lactation. However, for mothers with insufficient milk secretion, the effect of drinking rooster soup is actually much better than that of hen soup. Traditional hen soup is less effective in nutrition and lactation than rooster soup.

Because aphids are male animals, they contain a lot of male hormones, and male hormones can well counteract the estrogen in the mother's body. Therefore, if a woman who has just given birth has insufficient milk secretion, And rooster soup is more conducive to the recovery of the body and can also provide the body with sufficient nutrients.

Because rooster soup can have a very good lactation effect, it can increase the mother's milk secretion, which can indirectly supplement the baby's nutrition in all aspects, so rooster soup is more suitable for mothers. Moreover, rooster soup contains less specific fat than hen soup, which can not only supplement nutrition for the mother, but will not lead to obesity.

What are the specialties for pregnant women to drink rooster soup?

1. If the mother just wants to drink a little light rooster soup and wants to reduce the fat in the rooster soup, she can remove the top layer of foam when making the rooster soup, or she can When making rooster soup again, do not leave out the chicken skin.

2. It is recommended that when pregnant women drink rooster soup, it is best to remove the skin of the rooster, or remove the layer of foam floating on the surface of the rooster soup, because of the fat content in the rooster soup Too much may cause the mother to gain weight, and may increase blood sugar and blood lipids, which is not conducive to the mother's better lactation, and may even increase the burden on the baby's gastrointestinal tract.

3. Secondly, when pregnant women drink rooster soup, they must adhere to the principle of moderation. They must not drink too much rooster soup. Drinking too much rooster soup will easily increase the burden on the maternal organs and also cause damage to the mother's organs. Can easily lead to lactation.

4. Although the nutritional value of rooster soup is relatively high, when pregnant women drink rooster soup, it is best to eat the meat together with the soup, because the nutritional value of the meat is higher.

The most authentic way to make braised chicken soup

Hello, hello! The most authentic local stew method is as follows: 1

Chop the native chicken into pieces and wash away the blood.

2

Put in boiling water and blanch, remove and drain.

3

Prepare angelica root, wolfberry, Codonopsis pilosula, and ginger slices.

4

Put the chicken into the stew pot, then add angelica root, wolfberry, Codonopsis pilosula, and ginger slices.

5

Fill up with water.

6

Cover the lid of the stew pot, put it in the pressure cooker, bring to a boil over high heat, and simmer over low heat for 2 hours.

7

Add appropriate amount of salt and pepper to taste, and a bowl of chicken stew is ready.

The three most taboo things when stewing chicken soup

The secret of "three things not to be added" when stewing chicken soup: Do not add Sichuan peppercorns, star anise, and cooking wine.

As the saying goes: "Take supplements in autumn and winter, and you will fight tigers in the coming year." Winter is the best time to take supplements. The weather is cold in winter, so many people will choose to take appropriate supplements. It can not only enhance the body's resistance and immunity, but also improve the overall quality of the body. The stewed chicken soup has tender meat, rich nutrition, and contains a large amount of amino acids and vitamins. It is a traditional nourishing soup and is also the first choice soup for many people to supplement in winter.