Prepare fresh Sanyang chicken, dried shiitake mushrooms, jujubes, wolfberries, scallions, ginger, cooking wine and salt.

1, buy a three yellow chicken, preferably live chicken, frozen chicken texture, flavor will be much worse. Three yellow chicken slaughtered and rinsed, chopped into small pieces with a knife, into the water soaked for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken mainly comes from the blood water, soaking in water allows the blood water to precipitate out quickly, which will reduce the fishy smell and the color of the chicken soup will be brighter.

2, half an hour to change the water, when the chicken soaked white, fish out, rinse with water, cold water in the pot, add onion, ginger, cooking wine, open high heat blanching. Use a spoon to skim off the floating foam cooked, which is the residual blood water, blanch and fish out with hot water rinse well, drain.

3, frying pan into the appropriate amount of oil, fifty percent of the heat when poured into the chicken pieces, open small fire stir fry, the chicken skin under the fat fry out, so that the chicken broth will be more fragrant, the color is more golden. When the color of the chicken skin fried charred on it.

Stir-frying the chicken is the key second step, can make the chicken more flavorful, and not greasy, especially good.

4, add green onion, ginger, cooking wine stir fry to remove the fishy, pour enough boiling water, high heat to boil and then turn to low heat, continue to stew for 1 hour. Dry shiitake mushrooms wash, soak in water in advance, also pour into the pot and chicken stew together.

5, wolfberry, jujube soaked in warm water for 10 minutes, an hour later added to the chicken soup, and then add the right amount of salt, continue to stew for 10 minutes can be, rich and fresh chicken soup on the stew.

Tips for stewing chicken soup

Stewing chicken soup in addition to blanching, there are 2 important steps, is soaking, stir fry.

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

Steaming out the fat, the chicken is not greasy to eat, and in the process of stewing, the fat emulsification to make the chicken soup more flavorful, there is a layer of golden oil layer on the surface, look at it is very appetizing.

The flavor of chicken is delicious, do not need too much seasoning to seasoning, just add a little salt on it, do not add MSG, chicken essence, pure superfluous, will destroy the original flavor of chicken soup.

Jujube, wolfberry and chicken is a good partner, nourishing effect is very good, but not suitable for a long time to stew, must be added before the pot, or nutrition will be lost.