Let's take a look at the relevant knowledge:
Stewed chicken is the most taboo to add wine, star anise and pepper. The reasons are as follows:
1, stewed chicken can't add cooking wine. Because almost all cooking wine in the market will add yellow wine and onion ginger, and yellow wine and onion are easy to sour after cooking, especially when stewing chicken soup, because the chicken soup itself needs to be stewed for a long time, the chicken soup stewed with cooking wine is particularly easy to sour, which seriously affects the umami taste of the finished product, and it is thought to be spoiled after one day, so the stewed chicken cannot be added with cooking wine;
2, stewed chicken can not add octagonal. Because the main fresh flavor of chicken soup comes from the fat and nucleotide substances in chicken meat, and these umami substances generally float in chicken soup in a free state, while the fat mainly floats on the surface. However, if star anise is added at the same time, because star anise has good adsorption, stewing together will absorb the fat and nucleotide substances in chicken soup at the same time, which will greatly reduce the umami taste of chicken soup and make the flavor much lighter, so star anise cannot be added.
3, stewed chicken can not add pepper. Because the stewed chicken soup pays attention to the delicious taste and mellow taste of the soup, it is mainly fragrant and light, and the pepper itself has a strong pungent smell. If it is stewed into the chicken soup, it will definitely take the place of the host, which will completely cover up the flavor of the chicken soup. Moreover, the pepper itself has many pores and has certain adsorption, and at the same time, it will absorb part of the oil in the chicken soup, which will also reduce the flavor of the chicken soup, so the pepper can not be added.