(1) When stewing chicken soup, blanching is essential. Blanching chicken can not only remove fishy smell, but also remove impurities from chicken.

(2) In order to avoid losing the nutrition of chicken, it is best to blanch the chicken with warm water.

2, pot.

(1) Boiled chicken should be bathed in cold water immediately before stewing. In this way, chicken can fully release nutrition and flavor with the increase of water temperature.

(2) Remember not to cook with boiling water. If boiled in water, the outermost protein will solidify immediately, and the innermost protein can't be completely dissolved in the soup, so the soup is not delicious.

3, the best choice for chicken soup utensils: crock stew. Because when stewing fresh soup, the crock can transfer heat energy to the internal raw materials for a long time and balance the internal temperature. It is beneficial to the mutual penetration of water molecules and food. The longer the time, the more fragrant it will be, the more fragrant the soup will be, and the more crisp the stewed food will be.