method of work
1, wash the hen in boiling water to remove the blood (the fire is off, soaking for about 3 minutes), take it out and rinse it with cold water;
2. Put the chicken in a casserole, and put ginger slices and green onions;
3. Stew over high fire, and simmer for 2-3 hours. After at least 2 hours, add salt to taste (without monosodium glutamate) and you can drink soup.
Fire: that is, the fire of the gas stove is the maximum;
Small fire (slow fire): it means that you can still see the fire when the gas stove is turned off to the minimum;
Stainless steel pot can do without casserole;
The reason why the old hen soup is highly praised by many people is that the hen's chicken is yin in Chinese medicine, which is more suitable for pregnant women, the elderly and the weak. However, due to the long growth period of old hens, chicken meat contains more umami substances than chicks, which is the main reason for making chicken soup more delicious. In addition, the fat content in the old hen is relatively high, and the stewed soup is more fragrant.
From the nutritional point of view, the nutritional components in chick chicken are much higher than those in old hen. First of all, the meat of chicks contains more protein, while the meat of old hens contains less protein. Secondly, the old hen's chicken only accounts for 40% of her body weight, and most of it is fat and elastic connective tissue. Elastic connective tissue is an elastic protein insoluble in water, which can only be absorbed by human body in a small amount, which will reduce the nutritional value of old hens. However, when the young chicken is cooked, it is easy to separate and become tender and soft, which shows that there is less elastic connective tissue in it, and the nutrition is more conducive to human digestion and absorption.