1. First of all, if you are stewing your own local chicken or old chicken, wash the chicken and chop it into small pieces. You don't need to blanch the soup, because your native chicken or old chicken is pure in flavor, and you can stew nutritious and tender chicken soup without blanching. When stewing old chicken soup, remember to stew it with low heat. You don't need to add a lot of seasoning, just add onion and ginger slices and salt. Small fire can stew the aroma of fat meat into the meat, and the stewed chicken soup is more delicious.

2. If you buy stewed chicken, it is recommended to blanch it in advance, because there will still be some blood and floating foam in the bought chicken, and the chicken also contains some phosphorus and impurity oil. First, simmer with strong fire, remove the floating foam and oil, and then stew chicken soup with Chili, ginger and green onions, which will be more delicious and healthy.