As we all know, the nutrition of chicken mainly comes from the meat and bones, and the best part of the nutrition is the chicken bones. Chicken bones contain a lot of collagen, but also calcium, phosphorus, iron and other minerals, which help to enhance the health of bones, teeth, muscles and skin. In addition, chicken racks are also excellent for soup stews, containing less meat but a lot of cartilage and bones, again adding to the flavor and nutritional value of the soup.
In addition to bones and chicken racks, you can also choose chicken thighs, chicken breast meat and other parts to stew soup. However, although these parts obtain more meat, the nutritional value of the soup will be reduced accordingly due to the lack of bone parts. However, these parts of the meat is soft and you can get a better texture after stewing.
Overall, chicken parts for stew need to be chosen according to different needs. If it is to extract the nutrients from the bones, it is recommended to choose chicken bones or chicken racks; if you want a better taste, you can choose chicken thighs or chicken breasts.
Stewing chicken soup three put three do not put stewed chicken soup is a very simple dish, but if you do not master the time and materials, it is easy to soup tasteless or poor taste. The following is an introduction to the three puts of chicken soup, three don't put.
Three put: put ginger: stew chicken soup is an essential seasoning is ginger, it can add flavor and taste for soup, but also to prevent colds, digestive and other effects. It is best to choose fresh ginger slices, tear it into small pieces and add it to the pot together. Put green onion: green onion is like salt, can play the role of seasoning. At the same time, the chicken soup also needs a certain savory flavor, so you can put some green onions or scallions. Put cooking wine: cooking wine is a kind of condiment that can remove fishy and increase the flavor, which can bring more flavor to the chicken soup. However, you need to be careful not to overdo it, or it will make the soup taste too heavy. Three do not put: do not put salt: salt not only makes the soup taste too salty, but also makes the chicken become old and hard. Therefore, do not put salt when stewing chicken soup, wait until after stewing and then add according to taste. Do not put pepper: pepper for some meat cooking will have a certain flavor, but in the stew process is not recommended to use, because it will release the toxin into the soup, affecting health. No high heat: Chicken soup needs to be simmered slowly, not with high heat, otherwise it will distort the flavor of the soup. It is recommended to use low heat and increase the heat slightly after cooking for some time and so on until the stew is ready. Overall, stewing chicken soup is not difficult, as long as you pay attention to some basic skills and methods, you can stew a delicious and nutritious chicken soup.