Introduction: When stewing old hens, some people blanch them, while others stew them directly. The chef will teach you how to do it correctly. It’s so fragrant.

Hello everyone, I am Sister Sha from Home Cooking. Our slogan is: Love life, love food!

Autumn is suitable for eating more nourishing ingredients, and stewed old hen is a very nourishing delicacy.

Cantonese people like to drink soup, all kinds of soup, soup to nourish the blood and nourish the blood, but our family seems to like to drink pork rib soup and chicken soup the most.

Usually fish soup is rarely made, but chicken soup should be a favorite delicacy of most people. Do you like chicken soup?

When stewing chicken, some people blanch it while others stew it directly, which is wrong!

The chef teaches you the correct way to make it, it’s so delicious.

A few days ago, my fourth aunt gave me a 2-year-old hen that she raised at home. There were still 3 eggs in the belly after slaughtering it. Let me share with you how to stew the old hen. Step 1: Clean it. First remove the head and butt of the chicken.

, cut off the nails, cut the chicken into small pieces, add a handful of salt to the water when cleaning, soak for 15 minutes, and then wash with running water several times, this can quickly remove the blood and make the chicken firmer and more tender.

Look, the chicken washed in this way is very clean. After the blood is washed away, there will be less fishy smell. This step is very important. Many people blanch the chicken directly to seal the blood in the chicken, so the fishy smell will be very strong.

, first wash with cold water and salt water to remove blood and water is the key.

Step 2: Blanch. Many people are used to boiling the water before putting the chicken in. This is wrong. Putting the meat under boiling water will cause the meat to shrink. The meat of old hens is relatively old, and boiling water will cause the meat to shrink.

Makes the chicken inedible.

The correct way is to boil the water in the pot until it bubbles, about 70 degrees, put in the chicken pieces, blanch the water, add cooking wine to remove the smell, wait until the water in the pot boils, and after boiling, skim off the foam on the surface, so that the chicken soup

If it is clearer, it can be fished out.

Step 3: Stew the chicken. Put the blanched chicken into warm water and clean it. Remember it is 50-degree warm water. Many people put it in cold water to cool it, so the chicken will not taste fresh and tender. Then take out the chicken.

Put into the casserole, add green onions, ginger slices, bay leaves, cover, and bring to a boil over high heat.

Step 4: Chicken stewed in a casserole has the most delicious taste, especially old hens. If you use an iron pot, the chicken soup will have a rusty smell and the taste will be much worse. After it is boiled, simmer it for 40 minutes and add salt.

Once the flavor is in, cover the lid and simmer for another 15 minutes. Do not add salt to the stewed meat first, as this will cause the chicken to shrink and lose its tender taste, so when to add salt is also very important.

Open the lid of the pot, and the aroma fills the whole house. The stewed old hen is ready. The soup is clear and fragrant, the meat is soft and tasty, nutritious and delicious, and it tastes delicious.

My family is usually used to taking out the chicken and drinking the chicken soup alone, garnished with some coriander. It is so fragrant. The chicken can be eaten directly or stir-fried. It is also a delicious dish to go with wine.