Ingredients: 500 grams of frozen Sanhuang chicken (half a chicken), 8 mushrooms, 3 slices of ginger and proper amount of salt.

Practice: take out the frozen chicken and thaw it, and remove the chicken feet. Wash the mushrooms and soak them in cold water, and set aside the soaked water.

Boil the chicken in boiling water for about a minute. Take it out and put it in cold water immediately to clean it.

The casserole is filled with cold water+water soaked with mushrooms, the chicken is put in, and a few slices of ginger are added. Add mushrooms to the soup and bring to a boil.

Cover and cook on high fire for about 10 minutes, then turn to slow fire, block the air outlet with cloth, and stew for about one hour with minimum fire. Open the lid, add the salt, turn the lid to high heat and cook for 10 minutes. A bowl of delicious chicken soup is ready. Let's go.

Tips on how to stew chicken soup better.

Anyone who has seen Dae Jang-jin should know that when she cooks soup, she blocks the air holes in the casserole and stews it slowly with a small fire, so that the chicken soup is fragrant and the chicken is very tender and delicious. Here are five tips I searched and sorted out. If you follow them, you will also cook delicious chicken soup with rich nutrition and steaming.

1, kill live chickens and eat frozen chickens

We are all used to going to the market to buy live chickens, slaughtering them on the spot and stewing soup when we get home. I hope we can't delay every minute. Actually, this is not right. After the fresh chicken is bought, it should be frozen in the freezer for 3 ~ 4 hours before taking out the thawed stew.

This is the same as the principle of acid-discharged meat. When an animal is killed suddenly, a variety of toxins will be naturally released in the body, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes, but also makes the meat transition from "rigidity period" to "corruption period" to "maturity period". At this time, the meat quality is the best, and then the stew is obviously fragrant and tender.

2. Flying water is a necessary lesson.

In fact, not only chickens, but also the main ingredients should be boiled in boiling water before any meat stew. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear and not turbid, fresh and odorless, and it will work after a try. Of course, flying water is also learned. If you put meat in cold water, the meat will go through a cooking process from cold to boiling, and the nutrition loss is serious. It is best to put the pot in warm water and cook for about 7 ~ 8 minutes, without cover and turn it in time. Boiling water can also be done, 3 ~ 5 minutes can be done.

3, cold water pot is nutritious and fragrant

Stewed soup should be cooked in cold water, so that the raw materials can fully release nutrition and fragrance from the slow increase of water temperature. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it must be remembered that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.

4. It is very important to master the heat of the stewed chicken soup.

Stewed chicken soup should be boiled with high fire for about 10 minutes before turning to slow fire, and the degree of boiling should be controlled as if it were boiling, because the casserole has a good heat preservation function. If the fire is turned down when it is boiling, its subsequent boiling process will be a loss to the "freshness" of the soup. And don't uncover it in this 10 minute, and the soup that is "out of breath" will lose its original flavor.

5, the knowledge of salt

This is still a big problem for stew. The time to put salt can dominate the taste of 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 chemically with the meat, and the protein in the meat will be locked, and the soup will be light and the meat will not be stewed.

So when should the salt be put away? Remember, salt and other condiments must be put when the soup is cooked. 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 soup is stronger. Be careful not to stir the salt after putting it in, it will leave a smell of raw salt.