The flavor of chicken soup is not only delicious and tasty, but also very nutritious. So many people like to drink, and everyone stew chicken soup method is different, some people will be stew chicken soup before the chicken will be stir-fried, some people will not, so which method is correct? In fact, we have to look at your choice of ingredients.

If we were to use the old hen to do chicken soup before chicken need to be fried, chicken after stir-frying this process, stewed out of the chicken soup will be more fragrant, flavor will be more delicious, the meat will be more tender. The chicken will be fried in advance can make the chicken stew more rotten, will not make the stew out of the chicken soup especially greasy, if the stew chicken soup before not chicken fried, chicken soup can not be better flavor, the nutritional value of the chicken soup will be greatly discounted, so we are still in the stew chicken soup before the chicken will be fried in advance will have a better effect.

And we all know that chicken is a certain fishy flavor, usually stewed before frying, will be added to the amount of oil, onion, ginger, garlic, wine and other deodorizing ingredients, can be very good to play a role in deodorization, then go to the stewed chicken broth, you can make the chicken broth broth will be more rich and easier to rotten.

If we choose to use the kind of fat oil more chicken, can not be stir-fried, because if the chicken first fried, chicken will have a lot of oil, this way stewed into the soup will feel very greasy, we should blanch, blanch directly after the pot inside the stew, which retains the original flavor of chicken, and the meat is also very tender.

So before stewing chicken soup should not be fried, if it is stewed hen soup in the stew before the best first stir-fried, so that stewed out of the chicken will be more easy to rotten and easier to taste some. If it is a stewed chicken soup does not need to fry in advance, because this fried chicken soup will be more greasy, in fact, stewed chicken soup should not be fried in addition to looking at its own ingredients, but also according to personal taste to determine, like and oil a little bit of the need to stir-fry, like to drink broth blanching, and then directly stewed, so that out of the principles of the chicken soup soup, soup, fresh and tasty.