Good chicken soup is suitable for putting ginger, mushrooms, potatoes and so on.

1, ginger

Ginger is the "hand" in the world of deodorization, not only that, it can also be very good to increase the flavor. In the chicken inside of adding a little ginger can fully play its role. Because the chicken comes with the fishy flavor is relatively heavy, and stewed chicken soup is the most important thing is to fresh and no fishy flavor.

If you only use ordinary onion and ginger to deodorize, the effect is not very good; with cooking wine to deodorize, may lead to chicken sour; so with the deodorizing effect of the best ginger to cook with chicken, can be perfect to suppress the fishy flavor of the chicken, but also can give the chicken more flavor, a lot of use.

2, mushrooms

Want to chicken soup stew good taste, be sure to add mushrooms ingredients, mushrooms can greatly increase the fresh flavor of chicken soup, because mushrooms inside the fresh material can be very good and chicken fat fusion, and thus released, so add mushrooms ingredients stewed chicken soup, taste more fresh. Some people say that mushrooms have a heavy flavor that affects the taste of the soup, but in fact that is because they are not blanched before adding mushrooms to remove the fishy taste. Mushrooms must be blanched before adding them to the soup, so that they can add flavor well and do not steal the flavor.

3, potatoes

Chicken soup with potatoes may be a dish that every family will do. Chicken soup inside the potatoes is also quite delicate, for example, the potatoes can not be too large, large, if not easy to bite, but also in the potato chicken soup inside a little soy sauce.

Good chicken soup should not put what ingredients:

1, monosodium glutamate (including chicken essence)

Monosodium glutamate (MSG) is one of the essential seasonings for cooking. The main ingredient is monosodium glutamate, which improves freshness. Chicken itself is rich in glutamic acid and tastes very fresh. Adding MSG will affect the original flavor of chicken.

2, cooking wine

Cooking wine is a commonly used deodorizing seasoning. Chicken has a fishy odor, though small. Many people use cooking wine when stewing chicken soup. Although the cooking wine can remove the fishy odor, it will affect the taste of the chicken. It's okay to use it when frying chicken. You should never use it when stewing chicken soup. Stewed chicken soup can be added to the appropriate amount of sliced green onions and ginger, which can effectively remove the fishy flavor, but also ensure the fresh taste.

3, soy sauce

Drinking chicken soup in a restaurant is a golden color, and it is appetizing to look at. The color of soy sauce is too heavy, especially black soy sauce, which when added will make the color of chicken soup turn red or even black. Dark soy sauce contains caramel, and the flavor will become bitter after stewing for a long time. Therefore, you should not add soy sauce when stewing chicken soup. If it is fried chicken, you can add soy sauce for color.

4, aged vinegar

Mature vinegar is dark in color and sour in taste. After adding aged vinegar, chicken soup becomes dark in color and sour in taste.

5, peppercorns

Peppercorns have a strong aroma and a numbing flavor, which has the effect of removing fishy and increasing flavor. If you want to fry chicken, the pursuit of strong flavor, you can add some pepper. But stewed chicken soup, drink the original chicken, if there is a strong spicy flavor, the taste will be very strange. If you make chili chicken, chili is essential.

6, anise

Anise, also known as star anise, is a commonly used spice with a strong flavor. Chicken itself has a mild fresh flavor. The addition of star anise can remove the fishy flavor, but it will also mask the fresh flavor of the chicken. The chicken soup will not taste good and the soup will turn black.