Before cooking chicken soup, you can soak the washed chicken in the water for washing rice for more than ten minutes. In this way, the smell on the chicken skin can be removed, and secondly, the chicken can be made more tender. Using the simplest and easily available materials, we can get extraordinary results.
4, flying water
The so-called flying water is the process of putting chicken, cold water and ginger slices on the stove together and igniting them until they boil. Flying water can not only remove the raw smell of chicken, but also be a thorough cleaning process, and also make the soup clear and not turbid, fresh and fragrant without peculiar smell.
5, cold water stereotypes
Chickens that have been treated by flying water should be quickly fished out and rinsed under cold water. On the one hand, it can wash away some floating foam attached to the chicken when it flies, and on the other hand, it can make the chicken soup not easy to be rotten and maintain the integrity of the skin and meat during the cooking process.
6. Delete the attachment
This step can be said to be the key. Removing some accessories from chicken is the key to making delicious chicken soup. These accessories that affect the color and taste of soup include: the red internal organs of chicken, such as liver, gizzard, lung, heart, etc. (which can be reserved for other dishes), but they must be removed when cooking chicken soup. Cut off the nails on the chicken feet. There are a lot of bacteria in fingernails, and cooking soup will be harmful to hygiene. Chicken's nose. It is a distance between the upper part of the chicken mouth and the eyes. If it is not removed, the chicken soup will have an odor. Chicken's ass. This part can be cut off more. Pay special attention not to keep it when cooking chicken soup.
7. It is best to use a casserole for the pot of chicken soup.
You should cook chicken soup in a casserole, not an iron pot. Because the iron pot will bring the smell of rust into the chicken soup, it is not as good as the casserole to gather the umami flavor and add delicacy.
8. Water is "raw" and hot
Chicken soup should be cooked in cold water, and the water should be added at one time. Do not add water at will. Generally speaking, a chicken weighing about 3 kg should put about 6 kg of water. Let the raw materials fully release nutrition and fragrance with the slow increase of water temperature. Stewed chicken soup should be simmered for about 10 minutes. Open the lid and skim off the floating foam on the surface when it is boiling, so that the future chicken soup will be white and clear without any impurities. After skimming the floating foam, turn to slow fire, and then don't uncover it casually. The soup that is "out of breath" will lose its original flavor.
9, the temperature should be appropriate
The secret of simmering soup is that big fire boils and small fire simmers slowly. In this way, fresh and fragrant substances such as protein extract can be dissolved as much as possible, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clear and mellow. You can add some oil-absorbing foods such as wax gourd and mushrooms to boil together, which can reduce cholesterol absorption.
10, finally put salt.
The time to put salt can dominate the taste of chicken soup in a sense. Whether some people say that salt should be put in the pot or when it is half cooked, it is not right. When the salt is boiled for a long time, it will react with the chicken, and the protein in the chicken will be locked, and the soup will be light and the meat will not be rotten. Salt and other condiments must be put when the chicken soup has been stewed. After adding salt, turn to high fire 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the chicken soup is more delicious. Be careful not to stir the salt after putting it in, it will leave a smell of raw salt.