Your own chicken stew can also achieve this effect:

Chicken soup is white and thick because it forms emulsion.

To achieve this effect, you must add a small amount of cooking oil and ginger, fry the chicken pieces for 5 minutes, and then add water to stew.

When the pot is about to boil, there will be blood foam floating on the noodle soup. Scoop it out and pour it out to ensure that the soup is pure white.

Add enough water at a time, cover it, boil it and stew it for 1.5-2 hours, and you can make a white and thick chicken soup.