When using chicken, duck, pork ribs and other meats in soup, first blanch the meat in boiling water, not only can remove the blood, but also remove some of the fat to avoid too fatty.

Stewing chicken soup is preferable to cold water in the pot, so that the raw materials by the water temperature of the slow.

Home made chicken soup stew

1, first of all, add a suitable amount of water in the pot, will be chopped into the chicken pieces, the water should not be over the chicken, large fire boil roll immediately after fishing out the chicken to wash (be sure to cold water in the pot, so that the stew is good soup surface does not have a nasty blood stains);

2, will be cleaned chicken into a pressure cooker, add a thick slice of ginger, 2 small green onions, add a tablespoon of cooking wine (best to use Shaoxing yellow wine), into the cleaned berries, ginseng, angelica (less, a small slice can be), red dates (4, 5 can be more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of bamboo, Coix lacryma, add a little less salt (so that the chicken is flavored), add water did not pass the chicken about an inch, cover the lid and the valve, put on the stove to cook over high heat;

3, the pressure cooker steam spraying steam;

3, the chicken is a good choice for the pressure cooker. p>3, pressure cooker steam after changing to medium heat pressure for 5 minutes, and then change the small fire pressure for 10 minutes (can keep the soup is clear soup, will not be cloudy), turn off the fire and wait for the pressure cooker pressure to reduce;

4, release the steam to open the lid of the pot, pick up the ginger and green onions, add an appropriate amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready, drink to go!

5, if it is stewed in an ordinary soup pot, the water to add more, do not add water in the middle, otherwise the soup will not be mellow; 10 minutes of stew over high heat, and then stew over low heat for 1 hour (tender chicken, such as stewing old hen time to double), seasoning can be;

6, you can also use the ceramic container with a cover to stew in the water (this stewing method tastes the most mellow, is the commonly used in Cantonese cuisine stewing method), the addition of the good material container cover into the steamer container lid into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor first), steam over high heat for about 2 hours into;

7, if you use the steamer stew, there is no need to put water, rely on the steam condensation into the soup, the flavor is very thick and mellow, stewing and stewing water similar;

8, regardless of the use of any kind of stewing, it is best to remove the chicken oil and then stewed, so as not to be too The best thing to do is to remove the oil from the chicken before stewing, so as not to be too greasy.