Stewing chicken soup, it is necessary to blanch, because this can be very good to remove the fishy flavor of chicken, chicken soup can be more fragrant. Then in addition to blanching chicken soup, in addition to prepare enough ingredients, and also in accordance with certain steps to do, so that the stewed aroma of chicken soup.

A, stewed chicken soup steps:

The first step: the chicken guts, chicken feathers removed, cleaned with water, chopped into pieces.

The second step: peel and wash the green onion and cut into sections, ginger should also be washed, cut into small slices, in the preparation of small sections of dried chili.

Step 3: Boil water in the pot, add chicken, boil the oil foam skimmed out, chicken is also fished out of the water control dry standby.

Step 4: Add the chicken, scallion, ginger, chili pepper and star anise to the pot with water.

Step 5: Cook over high heat until bubbles come to a boil, skim off with a spoon, then simmer over medium and low heat.

Step 6: Ton about 50-60 minutes, add a little salt, continue to simmer on low heat for 10 minutes, serve.

Two, practice tips summary:

1, cleaning chicken, it is worth noting. Because the chicken lives on land and does not go into the water, there will be a layer of dirt on the skin of the chicken, which needs to be scrubbed and washed off, so that the chicken is washed out clean. Also, if you're making chicken soup, chop it up slightly larger. Chicken pieces are too small to be stewed easily.

2, although the fishy odor of the chicken is not big, but it should be cleaned, especially the blood inside must be boiled. Remove it can be rinsed with water.

3, we stew chicken soup, there is a key seasoning ingredients, ginger, it can not only deodorize, but also increase the freshness of the soup, taste better, so stew must not forget to put in.

4, sometimes you can also talk about the chicken into the pot to fry, not only can the chicken in the more than the water to fry off, but also some of the chicken in the greasy part of the chicken fried dry, so that relieves the greasy taste of chicken broth, or else stewed chicken broth is either too oily, or too bland, always grasp the degree of this is not good.