Don’t use cold water or boiling water to stew chicken. Learn to do this. The chicken will be more tender and the chicken soup will be more fragrant!

Hello everyone, I am a silly girl. Food and beautiful scenery can only be lived up to in life. Our family likes to eat chicken very much. We will stew a pot every now and then. In the past, stewed chicken was always stewed in clear soup. We would eat chicken noodle soup or rice to go with it.

As our requirements for food are getting higher and higher, our tastes are becoming more and more picky, and the past methods can no longer satisfy our tastes. Today I will share a new method of stewed chicken, which is simple, nutritious and delicious. Let’s take a look. Like it

Chicken-eating friends collect it first.

Many people can't solve a problem when stewing chicken, that is, if the stewing time is long, the chicken will become charred. Although the soup tastes good, if the stewing time is short, although the chicken tastes good, the soup will not be fragrant?

Have you encountered such a problem?

Today's method can completely solve this problem, and the chicken tastes fragrant and tough, and the soup is more fragrant. First of all, we cannot stew it directly, but use several seasonings to marinate it. The chicken must not be blanched. Many people blanch it.

Just blanch the chicken.

When it's stewed, it doesn't taste good no matter how you stew it.

We first wash the chicken, add a little salt in cold water, soak it for 20 minutes to remove the blood, then drain the water, add light soy sauce, oyster sauce, and strong white wine (above 50 degrees, adding white wine is more effective than cooking wine to remove fishy smell and increase flavor)

) Add 2 tablespoons of Laoganma and mix well, let it sit for 20 minutes to infuse the flavor.

In order to diversify nutrition, we can add shiitake mushrooms and onions to remove the fishy smell. Heat the oil in the pot, add chopped green onion and minced ginger and sauté until fragrant. Put the onions on top and then the shiitake mushrooms. You don’t need to fry them, just spread them on. It’s very simple.

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Then spread the chicken pieces and add a can of Tsingtao beer. There is no need to add water. The whole process is just spreading it, no need to stir-fry. This method is very suitable for foodies who don’t like to cook. It is a lazy person’s method, but it is very delicious. Chicken

Tender and tasty.

The soup is fragrant and fragrant.

Cover the pot, bring to a boil over high heat, and simmer over medium heat for 30 minutes. A delicious mushroom stewed chicken is ready, without adding a drop of water or cooking fume. Isn't it very simple?

This method is similar to braised chicken. The taste is first-class and a hundred times more delicious than plain braised chicken. The key is that the method is simple. If you like spicy food, you can also put the chicken soup separately and cook it in a separate pot. Add green and red peppers and chicken.

Stir-fry the pieces to make the chicken spicy and delicious.