Stewed chicken practices, stewed chicken how to stew delicious and nutritious

Stewed chicken is simple, but there are many different ways. Today introduces a few more classic stewed chicken practices, so you can understand how stewed chicken should be stewed delicious and nutritious.

A, stewed chicken practice

Raw materials: broiler 1, green onion, ginger, coriander section, anise, material sprinkles, chicken essence, salt each moderate.

Practice steps:

1, broiler kill good clean chopped into small pieces, into the boiling water blanch blood, and then the chicken pieces into the casserole.

2, add star anise, scallion, ginger and enough water to boil on high heat, under the wine, chicken essence and salt stewed on low heat for 30 minutes.

3, stew until the meat is rotten, sprinkle some cilantro segments can be.

Two, stewed earth rooster practice

Raw materials: earth rooster 1, jujube, scallion, ginger, pepper, star anise, cilantro section, salt each moderate.

Practice steps:

1, the earth rooster kill wash after chopping into chicken pieces, into the boiling water blanch blood foam and then fished into the pressure cooker (with a casserole dish or ordinary pot can be, just stewing time to be appropriately extended).

2, the onion, ginger, pepper, star anise and cleaned jujubes also into the pressure cooker, add boiling water and chicken pieces flush, pressure 25 minutes sprinkled with cilantro segments into.

Three, stewed young hen practice

Raw materials: young hen 1 only about 1 kg, salt 6 grams, monosodium glutamate 3 grams, 15 grams of mushrooms, ginger 2 grams, 20 grams of wine.

Practice steps:

1, young hen killed from the back after the split, pull out the internal organs, chopped off the tip of the claw, wash and then put into the boiling water blanch to remove the blood.

2, fished out blanching young hen, the chicken head plate to the side, chicken feet flexed on the inside, belly up into the casserole, hairy mushrooms also into the casserole.

3, add salt, monosodium glutamate, a little wine and 500 grams of water, cover the pot with a tight lid and then boil over high heat, and then stewed over low heat until the tender hen meat can be rotten.

Four, Hakka stewed old hen practice

Raw materials: farmyard free-range field old hen 1, angelica 3 slices, salvia 3 strips, Codonopsis 3 strips, 3 slices of astragalus, a few slices of bamboo, a few jujubes, a few wolfberries, salt to the right amount.

Practice steps:

The old hen kills a good clean into the pressure cooker, add all the ingredients and the right amount of water, stew for 1 hour under the salt seasoning that is delicious.

Five, Hakka steamed stewed chicken practice

Raw materials: domesticated chicken 1, 2 spoons of fine salt, Angelica 4 slices, dry red dates and wolfberries, each appropriate amount.

Practice steps:

1, the chicken killed and cleaned with fine salt inside and outside the body of the chicken coated evenly, the chicken neck and feet chopped down, and the internal organs and stuffed into the chicken belly.

2, and then the angelica, dried jujubes and goji berries are also stuffed into the chicken belly, belly up into the stew pot, covered with plastic wrap into the refrigerator for 2 to 4 hours.

3. Take out the marinated chicken and put it into a boiling steamer for 2 hours.

There are many ways to make stewed chicken, so let's introduce so many for now, according to these you can figure out more ways to make it.

Supplementary notes:

1, the best choice for making stewed chicken should be the farmhouse free-range chicken, the soup flavor is delicious, the chicken meat taste good, nourishing effect is also more than other chickens.

2, chicken pieces of blanching must be boiling water in the pot, blanching stew when try to add boiling water or hot water, so that the stewed chicken is more tender. If you choose to use the chicken is relatively old, do not intend to eat the meat at all, then it is best to use cold water when stewing the soup, so that the chicken in the nutrients and fresh flavor as much as possible to release into the soup.

3, according to each person's different nourishment needs, the production of stewed chicken can be added to a variety of Chinese herbs, but also according to personal preference to add dried cauliflower or mushrooms and other side dishes.

4, stewed chicken delicious key is to deodorize, so ginger is essential seasoning. In addition, peppercorns and peppers are also very effective in removing fishy effects. Use beer to marinate the chicken for 15 minutes and then stew also has excellent deodorization effect, or you can put the chicken into the addition of pepper, beer and salt in cold water soaked for 1 hour, these are more commonly used deodorization method.

5, if you use frozen chicken to make stewed chicken, you can first put the frozen chicken in lightly salted water to thaw naturally, and then marinate in ginger for 5 to 10 minutes, so that the treatment of frozen chicken stewed out of the basic fishy flavor.

6, steaming stew is the most easy to get out of the oil cooking method, if you intend to use the steaming stew method to make clear stewed chicken, it is best to prior to the chicken oil are as far as possible to cut off, otherwise it will be too greasy