As the saying goes, "There is no table without chicken", which shows that chicken is the most commonly eaten dish on people's tables. There are many ways to cook chicken, and they are very popular in cooking, frying and stewing, especially for the weak and indispensable for the elderly, children and pregnant women who need to nourish their bodies. We usually eat white chopped chicken because this method is simple and convenient and suitable for office workers, but in spring, Jiangnan people will stew a pot of chicken soup with bamboo shoots and bacon, which is very delicious. According to the elderly, bacon is stewed with fresh ingredients, called Wenwu stew, which makes the soup very fresh.

So how to stew chicken soup so that the chicken is tender, not fragrant and delicious, but not fishy? Some people like to simmer the water first, while others prefer to simmer directly. This is not the most correct way. Let me share some tips that will give you that extra step before you reach the bottom of the pot. You don't have to stew the chicken soup to make it fragrant and delicious.

First of all, you can soak the chicken in rice water for 20 minutes, because rice water has the effect of deodorizing and deodorizing, and can make the chicken fresh and tender. Secondly, add an appropriate amount of salt to the clean water, and then soak the chicken for 20 minutes. Because the density of salt water is greater than the water in the blood, the blood will flow out automatically after soaking. Third, you can add an appropriate amount of cooking wine to the water and soak the chicken for 30 minutes. This will not only eliminate the odor, but also make the chicken soup more fragrant. Fourth, you can also add ginger, green onions, salt and a little white vinegar to the fresh water, which will also make the chicken more tender. Use one of these 4 methods to soak, then add the chicken to the pot and bring it to a boil. Today I’m going to share with you the most common chicken soup recipe we make here in the spring. let's see! Bacon and mushroom stewed chicken

[Ingredients]: half chicken, 1 spring bamboo shoot, 150 grams of mushrooms, 1 small piece of bacon, a little salt, appropriate amount of cooking wine

[Method]: 1 .Wash the chicken half first and then cut into small pieces. Wash the bacon too and cut it into thin slices.

2. Wash the mushrooms, peel off the bamboo shoots and cut into small pieces. While simmering, I like to use the older parts of the sprouts and the tender parts on top for other dishes.

3. Place the chopped chicken in clear water with aperitif for 30 minutes, then take it out and put it in the bacon pan.

4. After boiling, remove the foam from the foam, add some cooking wine, then bring to a boil over high heat, and then simmer slowly.

5. After cooking for 20 minutes, add the washed mushrooms and bamboo shoots into the pot and continue cooking.

6. Simmer until the chicken soup thickens and the chicken is crispy. Add appropriate amount of salt to adjust the taste.

7. Cook for another 5 minutes to turn off the heat.

8. The chicken soup stewed in this way is particularly delicious, delicious and not greasy.

Tips:

1. The stewing time depends on the tenderness of the chicken. If it is an old hen, it can be stewed for a longer time.

2. The side dishes in the soup can be placed as desired, except bacon.

3. You can add salt according to personal taste, because the bacon itself has been seasoned.