Choose free-range chicken is better, eat grass bugs and other chickens all year round, is certainly better than a lifetime only eaten feed chicken. Finally, the chicken is best not frozen, at least not for a long time, otherwise the chicken meat fibers will be frozen in the process of dry cracks, loss of moisture, stewed out of the sure will become very easy to firewood, not soft and tender.

Next is the cooking process:

1. First buy back the chicken slaughtered, cleaned up, refrigerator refrigerator 2 to 3 hours "acid", so that will be more tender. Then chopped cold water in a pot, add wine blanching treatment. (Do not be afraid of blanching loss of too much nutrients, even if boiled for a few hours to dissolve out of the nutrients are generally not more than 6%, not to mention the blanching of the seconds);

2. chicken blanching is completed fishing, with hot water to the blood froth and dirt rinsing, do not cold water a cold and a hot tossing, but also easy to make the meat tight, taste worse;

3. pan under a little bit of oil to heat, and then put the drained chicken pieces put in and stir fry a little bit. This will allow the surface of the chicken to thoroughly mature first, blocking the internal meat juice, and it will also be a little more tender. And the skin part of the chicken after the oil temperature will let some subcutaneous glands, hair follicles and so on are completely eliminated, so you can also reduce the chicken fishy, odor;

4. almost fried, you can add enough boiling water and soup ingredients (onion, ginger, mushrooms, ginseng, angelica, and so on), add boiling water is also to avoid the alternation of hot and cold to make the meat deteriorate, and the water should be added to enough to avoid the secondary water caused by the sudden drop in temperature. Add enough water to avoid a sudden drop in temperature caused by the second;

5. After the fire to reboil after the small fire boil, chicken older a little longer, almost 1 hour and a half or so, if a few months old chicken, then 45 minutes to 1 hour is almost the same.

6. Want to chicken tender, then you can out of the pot 5 minutes before adding salt to seasoning, salt added too early will also make the meat easy to become firewood. You can also eat the chicken soup with a dip, so the soup is fresh and the meat is tender.

The above is mainly focused on the chicken in the chicken soup, not the main purpose of eating meat chicken stew dishes.