Stewed egg chicken: rotten but not greasy, melts in your mouth

Speaking of stewed egg chicken, it can be said to be a nourishing delicacy suitable for all ages. The egg chicken is tender and rich in nutrients. After being simmered slowly, the soup is rich and mellow after coming out of the pot, and the chicken is soft and tasty. It is really mouth-watering and has endless aftertaste. How can you stew a pot of laying hens that is rotten but not greasy, and that melts in your mouth? Let me tell you slowly.

There are tips for choosing chickens, old hens are sweeter

Choosing a good laying hen is the key. It is recommended to choose hens that are 2-3 years old. This kind of chicken is firm and can still maintain the elasticity of the meat after stewing for a long time. Do not choose young roosters or tender hens, as the meat will be poor in texture and taste bad when stewed.

Stir-fry first and then stew, the aroma will be stronger

Before stewing the laying hen, chop it into pieces and fry in a hot pan with a little oil until it changes color slightly. This will force out the meat in the chicken. It also reduces the fishy smell and locks in the gravy, making the stewed soup richer. When frying chicken, you can also add ginger slices, green onions, pepper and other spices to further remove the fishy smell and increase the aroma.

Simmering takes a long time, patience is the key

After frying the chicken, add an appropriate amount of water to cover the chicken. Here's a little trick: If you want the soup to be richer, you can add less water and simmer slowly; if you want the soup to be lighter, you can add more water. The stewing time is very important. Generally, after boiling over high heat, turn to low heat and simmer for 1-2 hours. As time goes by, the chicken will become more flavorful, the gelatin in the bones will be released, and the soup will become more viscous.

Don’t be impatient when seasoning, add salt after taking it out of the pot

During the stewing process, don’t be impatient to add salt. Salt will coagulate the protein in the chicken, affecting the tenderness of the meat. It is recommended to add salt 10-15 minutes before serving to ensure the deliciousness of the chicken.

Taste it after taking it out of the pot, and you will be filled with happiness

After a long period of stewing, the laying hen is rotten but not greasy, and it melts in your mouth. At this time, ladle a bowl of hot soup, pick up a piece of soft chicken, and savor it carefully. The aroma is overflowing, delicious and mellow, and it is endless aftertaste.

In addition to the above steps, there are a few tips to make your stewed laying hens more delicious:

You can add some side dishes when stewing, such as potatoes, carrots, Mushrooms, etc., not only add flavor, but also make the dish more nutritious.

If you like spicy food, you can add spicy millet or dried chili to enhance the flavor.

During the stewing process, you can use a spoon to gently skim off the foam, so that the soup will be clearer.

You can sprinkle some chopped green onion or coriander before serving to make the dish more appetizing.