In addition to salt all seasonings other than the first into the casserole to boil, and then into the blanched chicken pieces, turn to a small fire to stew for about an hour, the specific time can be referred to the size of the chicken years to make adjustments. Road fresh and tasty, chicken has warmed the middle and benefit the qi, fill up the essence of deficiency, strengthen the spleen and stomach, live blood, strong muscles and bones of the efficacy of a men and women, young and old like a delicious dish. Without further ado here is a recipe for chicken in clear soup. Chicken in broth is made with chicken as the main ingredient, with ginger, scallions and salt after a long time of stewing.

The chicken soup this cuisine, although the ingredients are extremely simple, two or three seasonings can be. But after stewing out, the aroma is strong, flavorful, taste Run will blanch the chicken flat into the casserole, add water did not exceed the chicken body, add ginger, garlic, large fire boil into the floating foam, and then turn to a small fire stew to cook, the process of adding mushrooms can be. Chicken is tender and flavorful, and can be used in a variety of cuisines because of its mild flavor.

The protein content is quite high, among the meat, can be said to be one of the highest protein meat, is a high protein low fat food. Chicken in broth is simple ingredients. Not simple flavor. Do clear soup chicken choose a chicken, the whole chicken chopped into pieces, blanch with water, this step is to remove the earthy flavor of the chicken, so that the chicken made of clear soup flavor, soup color bright! Three yellow chicken meat is tender, flavorful, nutritious, containing a high quality of protein, low fat content, high amino acid content.

And are essential amino acids, in addition to the three yellow chicken is also a good source of phosphorus, iron, copper and zinc, and rich in vitamin flavor. Salt should not be put in too early, it should be cooked, ten minutes before turning off the heat, a small amount of salt, so that the chicken to inhale a certain salt flavor, do not stir after the salt, so as not to leave a raw salt flavor. A small bowl with a pinch of chopped scallions, and then pour the chicken broth, the original juice looks good without odor, blanching should pay attention to the warm water in the pot, add ginger or cooking wine, the cooking process should be constantly turning, and don't cover the lid, or directly under the pot of boiling water, absolutely no cold water, otherwise it will lead to loss of nutrients.