1. Soups that are not boiled are easy to be turbid. Because after the chicken is slaughtered, it will be depilated with boiling water. At this time, most of the blood will stay in the chicken. If you don't immediately blanch and stew the soup directly, the blood in the chicken will slowly be stewed into the chicken soup, resulting in more blood in the chicken soup. Form a small piece of blood foam, and finally the soup will be turbid and black, and you will have no appetite;
2. Chicken meat without blanching is firewood. Because after the chicken is slaughtered, the meat quality generally contains more blood, and the meat quality is firm. If the chicken is directly stewed in the pot, the heating time of the chicken will be fast, and although some blood will be released during the stewing process, there will be more blood left in the meat quality, and the stewed chicken meat is easy to get firewood and not delicious.
3. Chicken soup without blanching has a strong smell. Because the chicken itself has a lot of blood after slaughter, if it is directly stewed in the pot, the blood in the chicken will gradually be stewed into the soup, which will lead to the overall blackening of the chicken soup and a heavy fishy smell. If the floating foam has not been skimmed in time, then this pot of chicken soup will be very fishy when stewed.
why do you want to stew chicken in cold water instead of hot water?
1. It is more thorough to remove fishy smell with cold water. Because the cold water is slowly heated, the chicken meat will not be cooked and shaped immediately, so the chicken can have more time to discharge blood, and finally the chicken with good cold water can completely remove blood and fishy smell, which is convenient for subsequent stew;
2. Cold boiled chicken is more fragrant and soft. Because cold boiled chicken can drain blood more thoroughly, the meat inside is looser, and the chicken is relatively soft. After stewing, it naturally tastes more fragrant and soft, and it will not easily send firewood.
3. Chicken soup with cold water is fragrant. Because cold boiled chicken can better remove blood, the chicken will eventually be cleaner and more transparent inside. When the soup is stewed in the pot, firstly, there is no blood pollution to the soup, and secondly, the chicken can better stew out the nutrition in the meat, so that the soup is not fishy but also more fragrant.