First of all, the ingredients should be good, real free-range walk-in chicken, old hen, in order to stew the most nutritious chicken soup, which is what I have been advocating, good ingredients to make real food! This is the first step.

Then is the specific treatment, first to blanch, said this is the necessary homework. Not only is the chicken, any meat stew should be blanched before the main ingredients, you can get rid of the raw fishy flavor, but also a thorough cleaning process, into the soup is bright and not cloudy, fresh and flavorful, a try on the spirit. The best way to blanch with warm water, so that the nutrients are not lost.

The second key point is: cold water in the pot stew chicken, cold water in the pot heating, so that the raw materials as the temperature rises slowly release the nutrition and flavor, very full, so that it is more able to simmer a good taste, so it must be borne in mind that the raw materials after flying water should be immediately rinsed with cold water to cool down and then into the pot stew.

The third point is the fire, stewed chicken soup should be about 10 minutes of boiling fire and then turn the fire, the degree of open should be mastered in the seemingly open non-open, because the casserole has a very good insulation function, if you wait for the boiling and then adjusted to reduce the fire, it is the process of subsequent boiling of the soup, "fresh" is a loss. And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.

The last thing you need to do is to put salt in the soup, which is still a big deal. In fact, no matter what some people say when the pot to put salt, or half-cooked when put, are not right. Salt cooked for a long time will have a chemical reaction with the meat, the protein in the meat is locked, the soup flavor is light, and the meat is not stewed. So when is the best time to put salt in? Remember, salt and other seasonings should always be put in when the soup is already simmering. After the salt, turn up the heat for 10 minutes and then cease fire, do not open the lid, not only the flavor of the whole in, and the soup flavor is more intense.

Chicken stewed mushrooms

Practice

1. Chicken slaughtered clean, chopped into pieces,

2. Hazelnut mushrooms first picked and then soaked in warm water for more than 4 hours, soak through the wash 2-3 times, so as to avoid sediment,

3. fine powder in advance with cool water soak through,

4. pot a little oil, into the green onion, ginger, dry pepper, a few, anise one popping incense, and so on. Pepper 3 grams of old soy sauce 5 grams, cover the lid, stewed for 40 minutes,

10. chicken pieces stewed under the soaked fine powder, and then stewed for 2 minutes can be out of the pot.