As long as the correct operation method is adopted, you can stew delicious chicken soup.
There is no restriction on the variety of chicken when making chicken soup, but to be mellow and delicious, it is best to choose chickens that have been bred for more than two years.
Stewed chicken soup takes its original flavor, and it doesn't need too much seasoning when stewing, just ginger slices are enough.
Specific practices:
First, clean and chop the newly slaughtered chicken (or chop the whole chicken), soak it in clear water, remove the blood and dry it.
Because it is a chicken that has just been killed, it basically has no fishy smell. Generally, it is not necessary to blanch (don't worry about the fishy smell of the finished chicken soup).
You can directly put chicken pieces (or whole chicken) into the pot, add enough water, add ginger slices, boil over high fire, skim off a small amount of floating foam, and turn to low heat for slow stew.
According to personal preference, you can add ingredients (such as longan, red dates, medlar, yam or various mushrooms, etc. ) halfway through, until the meat is crisp and rotten, add a little salt and cook slightly.
If it is not killed now (frozen or left for a period of time), the fishy smell of chicken will gradually increase due to the influence of microorganisms, so it is necessary to deodorize it with water before stewing.
The method is to put chicken pieces (or whole chicken) into a cold water pot, add ginger slices and cooking wine, boil over medium heat, boil bleeding water, then take out the chicken, rinse and stew.