How to Stew Chicken with Shiitake Mushrooms--

Raw materials: 500g of frozen three yellow chicken (half), 8 mushrooms, three slices of ginger, salt to taste.

Practice: Frozen chicken taken out to thaw, chicken claws removed. Wash the mushrooms and soak them in cold water, and reserve the soaking water. Put the chicken into the boiling water to cook for about a minute. Fish out and immediately put into cool water to clean. Fill a casserole dish with cool water + the soaking water for the mushrooms, put the chicken in and a few slices of ginger. Add the mushrooms to the soup and bring to a boil over high heat.

Cover and cook on high heat for about 10 minutes change the heat to moderate, block the air outlet with a cloth and simmer on the lowest heat for about an hour. Open the lid and put in the salt, turn on high heat and cook covered for 10 minutes to get out of the pot. A bowl of delicious chicken soup is ready, open it.

How to stew chicken soup better tips -

Watch Dae Chang Geum's should know, she made soup when all the casserole on the air holes blocked, with a low fire slow stewing, so that out of the chicken soup flavor flavor, chicken is very tender and tasty. Here are five tips that I searched and organized, follow them, you will also make a nutritious hot and delicious chicken soup.

1, slaughter live chicken eat frozen chicken

We are accustomed to go to the market to buy live chickens, the scene slaughtered home on the stew, hate can not be in the middle of the delay minutes and seconds. In fact, this is not right. Fresh chicken bought back, should be put in the refrigerator freezer for 3 to 4 hours before taking out the thawing soup.

This is the same principle as the acid-expelling meat. When an animal is killed suddenly, its body naturally releases a variety of toxins, and bacteria multiply rapidly in hot, freshly slaughtered meat. Freezing both sterilization, but also let the meat from the "stiff period" transition "corruption" to "maturity", when the meat quality is the best, and then come back to the soup cooking obviously tender.

2, fly water is necessary homework

In fact, not only chicken, any meat stew soup before the main ingredients should be flying water - that is, boiling water in the boil a little. This can not only remove the raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and odorless, a try on the right. Of course, flying water is also a learning experience. If the meat in cold water, meat from the cold water to open, experienced a cooking process, the loss of nutrients is serious. It is best to warm water in the pot, cook for about 7 to 8 minutes, do not cover and turn at the right time. Boiling water is also fine, 3 to 5 minutes can be.

3, cold water pot nutritious and fragrant

Stew soup is suitable for cold water pot, so that the raw materials by the slow rise in water temperature and the full release of nutrients and flavor. With the water at the same temperature under the pot of raw materials can be simmered more good flavor, so it must be borne in mind that after flying water raw materials should be immediately cooled with cold water and then into the pot of stew.

4, master the stewed chicken soup fire is very critical

Stewed chicken soup should be the first large fire for about 10 minutes to boil and then turn the fire, the degree of open should be mastered in the seemingly open non-open, because the casserole has a very good insulation function, if you wait for the boil and then adjusted to reduce the fire, it is the process of the boiling of the soup is a loss of the "fresh". And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.

5, put salt learning

For stewing soup, this is still a small problem. The time to put salt in a sense can dominate the flavor of the soup. Whether some people say put salt when the pot is down, or when it is half cooked, it is not right. Salt cooked longer will have a chemical reaction with the meat, the proteins in the meat are locked in, the soup tastes bland, and the meat doesn't stew well.

So when should you put the salt in? Remember, salt and other seasonings should always be put in when the soup is already simmering. After putting salt, turn up the heat for 10 minutes and then cease the fire, do not open the lid, not only the flavor of the whole in, and the soup flavor is more intense. Don't stir the salt after you put it in, it will leave a raw salt flavor.

Using the above techniques to make the chicken stewed with mushrooms, chicken is very tender, eat a bite, really very fragrant Oh, highly recommended!