As the old saying goes, "A mouthful of soup before a meal is better than good medicine." Cooking soup with various fresh ingredients is one of the favorite cooking methods of many people, especially in the coastal areas of Guangdong. People are more obsessed with making soup than eating the ingredients themselves. The "old fire soup" with a wide range of ingredients is delicious and can be drunk all year round. As a traditional soup, chicken soup is delicious and nutritious, and people have the highest acceptance. Therefore, it is particularly important to learn to cook a pot of delicious chicken soup.

The most common problem with chicken soup is that the cooked soup smells fishy and the chicken smells like firewood. In addition to the variety of chicken is more important, cooking methods also need attention. Many people cook chicken soup, either rinse it directly or blanch it before cooking. This is actually not a good practice of chicken soup, but also an important incentive for the taste of chicken soup. This is mainly because the fishy smell of chicken soup is actually the fishy smell of chicken blood. The blood hidden in chicken, whether you blanch it or cook it directly, will be "sealed" into chicken, which will lead to the fishy smell of chicken soup. In addition, the chicken loses water after heating, and the meat becomes tighter, which makes it more firewood to eat. Therefore, before cooking chicken soup, we should go one step further and deal with the problems of chicken smell and firewood in advance.

Remove the fishy smell of chicken in advance and "replenish water" for chicken.

Chop the chicken into pieces and wash it several times. There is no blood on the surface. Put the chicken in a pot, add 1 spoon salt, 2 spoonfuls cooking wine and water without chicken, soak for 10 minute, and knead for 5 minutes, so that the blood in the chicken can be separated as much as possible, then replace it with a pot of water and knead again until the blood in the pot becomes weak and the salt water replaces the blood in the chicken, so that the chicken is processed.

Stewed chicken soup

Ingredients required: half a Sanhuang chicken, ginger 1 slice, 8 red dates, a proper amount of Chinese wolfberry, a spoonful of cooking wine, a little pepper and a proper amount of salt.

Step 1: Chop the Sanhuang chicken, soak it in salt water according to the above steps and rub it clean to prepare the chicken soup.

Step 2: Rinse the ginger, scrape off the skin and cut into pieces. Put the red dates and Chinese wolfberry in a bowl and soak them in water for 10 minute.

Step 3: Add a proper amount of water into the pot and put the chicken pieces and ginger slices into cold water, which can reduce the fishy smell of chicken soup again and make the chicken taste more delicate. Boil, don't cover the pot at this time. This is similar to stewed mutton, which can make the fishy smell run out with the steam, and the chicken soup is more fragrant and odorless.

Step 4: Use a strainer to remove the floating foam in the pot. Float is the residual blood and impurities in chicken nuggets. It can be seen that there is little foam floating in the pot at this time.

Step 5: Add a proper amount of base salt to the pot, cover the pot, turn to low heat and cook for 30 minutes, then add red dates and medlar, and continue cooking for 10 minute. Add a little pepper and some salt to taste before cooking, and a pot of delicious chicken soup will be ready.

-Lao Jing said-

This method of cooking chicken soup was also learned from a Guangdong chef. It's just one more step, but it's really done.