Chicken soup with mushrooms

Prepare fresh three-yellow chicken, dried mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken. The texture and taste of frozen chicken will be much different. After slaughtering the three-yellow chicken, rinse it, chop it into small pieces with a knife, and soak it in water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken mainly comes from blood. Soaking it in clean water can quickly precipitate the blood, which can reduce the fishy smell and make the chicken soup clearer.

2. Change the water every half an hour. When the chicken is soaked and turns white, take it out, rinse it with clean water, put it in the pot with cold water, add green onion slices, ginger slices, and cooking wine, and blanch it over high heat. Use a spoon to skim off the cooking foam, which is the remaining blood. After blanching, remove it, rinse with hot water, and drain.

3. Pour an appropriate amount of oil into the wok. When it is 50% hot, add the chicken pieces. Stir-fry over low heat to stir out the fat under the chicken skin. This will make the chicken soup more fragrant and golden in color. . Fry the chicken skin until it turns brown.

Sauteing the chicken is the second crucial step, which can make the chicken more fragrant, not greasy, and especially delicious.

4. Add scallions, ginger slices and cooking wine and stir-fry to remove the fishy smell. Pour in enough boiling water. Bring to a boil over high heat, then turn to low heat and continue to simmer for 1 hour. Wash the dried mushrooms, soak them in water in advance, and add them to the pot to stew with the chicken.

5. Soak the wolfberries and red dates in warm water for 10 minutes. After an hour, add them to the chicken soup, then add an appropriate amount of salt, and continue to simmer for 10 minutes. The fragrant and delicious chicken soup will be ready.

Tips for stewing chicken soup

In addition to blanch the chicken soup, there are two other very important steps, which are soaking and stir-frying.

After soaking in the bleeding water, the fishy smell of the chicken is reduced, the blanching time can be shortened, and the meat will be very tender and will not become old.

After frying the fat, the chicken will not taste greasy. During the stewing process, the fat will emulsify, making the chicken soup more fragrant. There is also a golden oil layer on the surface, which makes it very appetizing. .

Chicken is delicious and does not require too much seasoning. Just add a little salt. Do not add MSG or chicken essence. This is purely unnecessary and will destroy the original flavor of the chicken soup.

Red dates, wolfberry and chicken are good partners and have a very good nourishing effect, but they are not suitable for long-term stewing and must be added before serving, otherwise the nutrients will be lost.