Stewed Chicken Soup

Nutritional Value of Chicken Soup

While chicken soup is not a cure for colds and flu, it can alleviate the symptoms of colds and flu as well as improve the body's immune system. This is because the chicken soup is able to effectively inhibit the inflammation in the body as well as the excessive production of mucus, which can help to reduce the blockage of the nasal passages and the soreness of the throat, and the number of coughs will be reduced relatively . Chicken soup is therefore an active "irregular force" in the fight against colds and flu. In this sensitive period of winter, drink more chicken soup for healthy people to help improve their own immune system, the flu virus will be rejected, and for those who have been captured by the flu virus, it is beneficial to inhibit the inflammation caused by colds and mucus production, thus reducing the pain caused by colds.

The fact that the chicken becomes dry has to do with the timing of adding salt during the soup making process. Putting in salt will increase the concentration of the chicken soup, which can also be said to increase the osmotic pressure, and this will cause the chicken to become dehydrated. So it will taste dry, without any "tender" flavor! So it is recommended that you put salt in the water before boiling, so that you can reduce the amount of chicken dehydration.

The next step is to learn how to cook chicken soup.

3 kinds of stewed chicken soup practice

Stewed chicken soup method 1: whole chicken blanch to remove impurities, blood foam. Add star anise, ginger, sesame leaves, salt, blanched whole chicken in a casserole and stew for 1.5 hours on low heat. Add mushrooms, wolfberries and continue to stew for 30 minutes. Turn off the heat and put it into a vessel and sprinkle with chopped cilantro.

Stewed chicken soup method 2: buy the chicken first treatment. Open the belly, remove the internal organs, chopped into small pieces. Boil some water, do not need to boil, hot, pour into the pot containing the chicken, remove the chicken surface dirt, drain. Marinate the chicken pieces with green onion, ginger and a spoonful of cooking wine, this will remove the fishy smell. Put the cooled chicken pieces into a casserole, pour in water, not over the chicken pieces, put a large spice petal on high heat, this time you can use a spoon to skim out those floating foam on the surface of the soup, so that the chicken flavor will be better. Turn to small fire, stew until the meat is cooked and rotten, the time has to use nearly two hours it, and finally put some salt, and then stewed for a while on the good, salt should be the last to put, otherwise it can make the meat hard. This is the time to grasp the stewing time of the stewed chicken soup according to the actual situation. Although I think it is simple, but it is still recommended to pay attention to the stew time yo, which can avoid unnecessary trouble. When the chicken stewed to half, add some jujube, wolfberry, and then stew for a while can be out of the pot.

Clean stew chicken soup method three: rinse the buy back after treatment of chicken pieces, remove the chicken neck lymph, the tail of the body is very thick about two pieces of fat is also removed, blanch with boiling water and fish out. Rinse all the ingredients, goji berries slightly soaked in warm water. Put the processed chicken into the pressure cooker inner pot, put all the ingredients, and add enough water. After power on, select "Nutrition Stew" "soup" button pressure cooker prompts the end of cooking, open the lid, add the right amount of salt you can enjoy a delicious soup.