First of all, to stew taste good chicken soup, can not buy frozen chicken from the supermarket, so the chicken meat time is long, stewed out of the taste is much worse, the market chicken is not the best, only the rural fresh hen is stew chicken soup on the good material.
Secondly, is to choose a suitable good pot, people generally will skip this step, in fact, it is not right, the pot of chicken stew is very concerned, the general stainless steel pot, aluminum pot, enamel pot, pressure cooker stewed chicken taste is always a little bit worse, because the aroma will be floated out, and with the casserole stewed chicken soup is the best, the casserole material can let the soup have heat circulation, the aroma can be more persistent, stronger, and the best, the best, the best, the best. That's why casserole chicken soup is the best choice.
Then, we have to remove the fishy flavor of the chicken, this step is very important, because many people are this step is not operating properly caused by bad taste. After cutting the old hen into pieces, put it into a large bowl, put the yellow wine, ginger and the right amount of water, grab it with your hands, wait for about 20 minutes, you can remove the fishy smell in the chicken, so that the stewed chicken soup, the flavor is very strong, the soup is white, it is a good chicken soup. Many people do not use this method, and use blanching, is to put the chicken in the water after boiling the foam will be fished out, this method causes chicken and firewood and old, not so tender, soup is very clear, the flavor is not strong.
Once again, it is best to put the chicken pieces into the pot to stir fry a little, stir fry the flavor and then stew, put ginger, wolfberries, jujubes, scallions, mushrooms, stewing process, if there is foam and grease, see must be fished out to avoid chicken soup is too greasy.
Finally, the mastery of the fire is also very important, the first start with a large fire stew ten minutes, meat stew open and then adjusted to a small fire, about an hour or so, so that the chicken protein as much as possible to dissolve out, so that the soup is fresh and flavorful, the more dissolved, the soup will be the more dense and mellow. In a small fire when the best not to casually open the lid, "running gas" after the soup is easy to lose the original flavor, wait until almost out of the pot and then add a variety of seasonings, or accessories, especially salt can not be put in too early, otherwise the meat is not easy to stew, the flavor of the soup will become diluted, and can not be put too much, you can put a little less, tasted after! Then gradually put, until the flavor is just right, and then put in the parsley before the pot can be.
Now in winter, if you can have a bowl of chicken soup on the evening table, I think the family must be very excited about it, in general we are not often stewed chicken soup, but especially girls, if you drink more chicken soup, skin color will be very good, replenishment of qi and blood, nourishing the face, and improve immunity.
The old generation of China, preaching the birth of a child after the woman to drink old hen stew, until now is also, postpartum women's physical weakness, which shows that the chicken soup on the human nourishment how critical. Well, without further ado, I want to go back to stew a pot of chicken soup, I wish you all success at once!