Chicken deodorizes. First, clean the blood on the chicken surface with clear water, then cut the cleaned chicken, and choose one of rice wine, beer and cooking wine to marinate the ginger slices for about half an hour. Then pour cold water into the pot, put the chicken into the cold water pot, and add appropriate amount of onion and ginger slices. After the water in the pot is boiled, remove the floating foam in the water, remove the chicken and clean it, and the fishy smell of the chicken can be removed. What needs to be noted here is that the blanching time should not be too long, and it must be controlled within ten minutes. In order to make the chicken more tender and smooth, and then wash it with cold water, the chicken will be more compact.
Treatment of other ingredients. After the chicken is processed, cut the chicken into pieces for later use. Soak day lily and auricularia auricula in cold water bowls respectively. Remember that soaking in hot water will affect the taste and flavor of ingredients. Cut off the roots of the soaked day lily and cut the fungus into flowers for later use. Flammulina velutipes and auricularia auricula chicken soup is a kind of light soup, so the seasoning used should not be too heavy. Here, just choose salt, onion and cooking wine.
The chicken soup boils. Pour a proper amount of water and chicken pieces into a casserole, and cook over high fire until the water in the pot boils, and remove the remaining floating foam. Then add cooking wine and green onions and continue stewing for about half an hour, and the chicken is completely cooked. Pour the soaked daylily into the casserole and simmer for about ten minutes. Finally, pour the fungus into the pot and simmer for ten minutes. Add some salt to adjust the bottom taste before cooking. Flammulina velutipes chicken soup is finished.
There are a few points to note here. Auricularia auricula should not be stewed for a long time, which will stew out the colloid in auricularia auricula and affect the taste of chicken soup.