Before stewing chicken soup, it is best to blanch and cook the chicken in boiling water in advance. The purpose of this is to remove the fishy and cleaning process, so that the soup base is more clear and not cloudy, but also to maintain the flavor of fresh aroma and odorless.

To chicken soup stew good taste, must pay attention to the following points:

One, choose pot: it is best to use a casserole, casserole stew out of the flavor is more fresh, so what to choose the pot is also a very important step.

Second, stewed chicken soup do not first add salt, other spices do not add first, almost start the pot and then add. This stewed chicken soup is the most original flavor, and the chicken is particularly tender.

Three, stewed chicken soup water should not be too much, probably not more than two centimeters of chicken. Don't add more water in the middle, otherwise it will affect the overall freshness.

Four, the pot: the so-called pot is in the pot with cool water, so that you can keep the chicken soup slowly and fully release the nutrition and flavor. With the water at the same temperature under the pot of raw materials can simmer more good flavor, so it must be remembered, fly after the water after the raw materials to be immediately cooled with cool water and then into the pot of stew.

Fifth, the fire: stewed chicken soup needs to be slow stew, keep a small fire slightly boiling stew for about an hour the best taste. The first 10 minutes you can use a large fire to boil and then turn to a small fire, large fire stew within 10 minutes do not uncover, or "run gas", affecting the overall freshness of the soup.