When people stew chicken, the first step is the habitual blanching, thinking that it can remove blood and other dirty things from the chicken. In fact, this is wrong, because blanching first will not only lose some nutrients in the chicken, but also make the chicken old and firewood, and the taste will be much worse. The correct way is to take a basin, add cold water, sprinkle a pinch of edible salt, put the chicken in, rub it several times and take it out, and the chicken will be very clean.

The time for stewing chicken is generally related to chicken. Generally speaking, it only takes half an hour for a cockerel, and if it is an old hen over 2 years old, it will take another half an hour. With the stewing, the water in the pot will slowly dry up. At this time, you can taste it. If the taste is weak, you can add some edible salt before the chicken is cooked.