When stewing chicken, never blanch it! Teach you 3 tips, the chicken is tender and smooth, and the soup is full of flavor
Introduction: It is especially easy to sweat in summer, so every summer, in order to replenish nutrition for my family in time, I stew every month Chicken soup for the family at a time! In order to make the chicken soup taste fresh and fragrant, many people blanch the chicken. However, the nutrients in the chicken will be lost, so when stewing the chicken, you must not blanch the chicken! Is there any good way to make chicken soup full of flavor without blanch it? I believe many people have thought about this issue. Master Hu uses 3 tricks when stewing chicken soup. These 3 tricks not only make the chicken tender and smooth, but also make the chicken soup full of flavor. Many friends who have tasted the chicken soup I made said it is so delicious. . Next, I will share these 3 tips with you.
Tip 1: Soak the chicken
To process clean chicken, you need to soak the chicken in clean water for 1 hour, so that the blood in the chicken can be completely soaked out, thus making the chicken No fishy smell. Don't soak the chicken for too long, usually 1 hour is enough. If your prepared meat has a fishy smell, it means that the blood in the meat has not been completely removed. As long as the blood is removed, the chicken will not have a fishy smell.
Tip 2: Marinate chicken
Put 10 grams of oyster sauce, 5 grams of white pepper, 10 grams of ginger, 10 grams of green onions, 5 ml of cooking wine, and appropriate amount of salt into the chicken and stir Mix evenly, then put the chicken in the refrigerator to marinate for 1 hour. After 1 hour, rinse the chicken with running water. Many people don't like to marinate chicken when stewing chicken. In fact, the aroma of seasonings such as oyster sauce, white pepper, ginger, green onions, and cooking wine can completely penetrate into the chicken, making the chicken very fragrant. Moreover, marinating chicken will not cause the loss of nutrients in the chicken, so Master Hu sincerely recommends that you must marinate the chicken when marinating it in the future.
Tip 3: Stir-fry chicken
The washed chicken needs to be put into the pot and stir-fried over high heat for a while. After the water in the pot is dry, immediately add 5ml of white wine into the pot, continue to fry the chicken for 20 seconds and then turn off the heat. Because frying chicken can quickly shrink the chicken, making the chicken more tender and smooth when stewing chicken soup. And when frying the chicken, you also need to add a little white wine to completely remove the fishy smell of the chicken.
How to stew chicken soup: put the fried chicken into the pot, then add an appropriate amount of hot water, bring the water to a boil over high heat, add salt and a little pepper to the pot, and set it over medium to low heat. Simmer the chicken for 45 minutes before serving. When stewing chicken soup, it is recommended to add salt in advance, so that the protein in the chicken can be completely dissolved in the water, making the chicken soup more delicious.
When stewing chicken, never blanch it! Teach you 3 tips to make the chicken tender and smooth, and the soup is full of flavor. The chicken soup stewed like mine has no fishy smell at all. Once you try it, you will realize that the chicken soup you made yourself can taste so delicious!