Stewed chicken is delicious with the following seasonings: ginger, wolfberry, red dates, mushrooms, etc.

1. Old ginger

Old ginger is the "top leader" in the world of removing fishy smell. Not only that, it can also add fragrance very well. Adding a little ginger to the chicken can give full play to its effect.

Because chicken has a strong fishy smell, and the most important thing for stewed chicken soup is that it is delicious and has no fishy smell. If you only use ordinary onions and ginger to remove the fishy smell, the effect will not be very good; use cooking wine to remove the fishy smell. The fishy smell may cause the chicken to become sour; therefore, cooking it with the chicken using old ginger, which has the best effect in removing fishy smell, can perfectly suppress the fishy smell of the chicken, and at the same time add flavor to the chicken, which has many uses.

2. Wolfberry and red dates

Red dates and wolfberry are very common ingredients, and they are already a fixed combination with chicken soup.

3. Mushrooms

If you want the chicken soup to taste delicious, you must add mushrooms. Mushrooms can greatly increase the flavor of the chicken soup, because mushrooms The freshness-enhancing substances inside can be well integrated with the fat of the chicken and released, so the chicken soup stewed with mushroom ingredients tastes fresher.

Precautions for making chicken

1. Pay attention to material selection: Choosing fresh and healthy chicken is the basis for making delicious chicken. Fresh chicken has bright color, tight muscles and no peculiar smell. When purchasing, pay attention to check the origin, production date and other information of the chicken to ensure food safety.

2. Cleaning and disinfection: Before handling chicken, be sure to wash your hands and prepare clean knives and cutting boards. When handling chicken, make sure your knives are sharp to avoid damaging the meat. In addition, the chicken should be rinsed with clean water before cooking to avoid impurities remaining inside.

3. Classification and cutting: Cut the chicken into appropriately sized pieces, slices or strips according to the needs of the dish. When cutting the chicken, pay attention to cutting along the muscle grain to maintain the texture.