1. First of all, you should know how to choose chickens

People like to pick old chickens when cooking soup, but in fact, it is more suitable for young chickens to cook soup. Broiler's meat contains more protein and less elastic connective tissue, which is more easily absorbed by human body. Secondly, the chicken used to stew chicken soup is preferably hen, and the soup stewed by hen is more tonic and suitable for people who have recovered from a serious illness. Chicken stewed with chicken soup tastes tasteless, but it can be used for cold salad.

2. You should freeze the chicken before killing it

It goes without saying to buy live chicken, mainly to ensure the delicious taste of the meat. After the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before being taken out to thaw and cook soup. Doing so is the same as the principle of discharging sour meat. This kind of chicken meat is the best, and the soup will taste more delicious.

3. Soak in rice washing water

Before cooking chicken soup, you can soak the cleaned chicken in rice washing water for more than ten minutes. In this way, the smell on the chicken skin can be removed, and secondly, the chicken can be made more tender. Using the simplest and easily available materials, we can get extraordinary results.

4, flying water

The so-called flying water is the process of putting chicken, cold water and ginger slices on the stove together, igniting and boiling. Flying water can not only remove the raw smell of chicken, but also be a thorough cleaning process, and also make the soup clear and not turbid, fresh and fragrant without peculiar smell.

5, cold water shaping

Chickens that have been treated with flying water should be quickly fished out and rinsed under cold water. On the one hand, it can wash away some floating foam attached to the chicken when it flies, and on the other hand, it can make the chicken soup not easy to be rotten and maintain the integrity of the skin and meat during the cooking process.