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The first thing you need to do is to make sure that the chicken is not too soft, and that it's not too dry.

Chicken soup

Specially like to drink the grandmother stewed soup, but always feel that I stewed not good, the holiday specially went back to teach a little, and now the master.

tips: if you don't like to drink too much oil chicken soup, like the kind of light flavor of chicken soup, it is recommended to cold water under high heat boil fish up over water again.

I personally prefer to drink this kind of oil but not greasy chicken broth, chicken broth should have chicken broth fat, haha, so I deal with chicken when I choose not to tease.

Ingredients ?

Chicken half

Mushroom 5-6

Ginger 4-5 pieces

Salt

Wine

Scallion

2 pieces

Scented leaves

Grandma's teachings of the fresh and fat mushrooms stewed chicken broth method ?

Take care of the chicken first, you can buy it in the market and let someone help unload it, just rinse it at home. ~ Chicken cut into pieces, rinse with warm water, wash the blood. Put aside, if you want the chicken to taste heavier, you can two hours in advance with cooking wine and two spoons of salt marinade ~

Connect a pot of cold water, under the washed chicken, the amount of water to be slightly more than the amount of chicken broth to drink. Add ginger slices, green onion knots, two tablespoons of cooking wine and one tablespoon of salt. Bring to a boil over high heat. Skim off the floating foam ~

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I added the cooking wine with a tablespoon, and the salt is a small spoon.

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When the water boils, put down the mushrooms, you can add two pieces of fragrant leaves as appropriate.

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High heat boiling and then turn to low heat to simmer for 1 hour, and then stir a little while tasting the flavor while adding salt. Add a spoonful of soy sauce, depending on personal preference, add and continue to cover the pot to cook on low heat for an hour.

Finally, you can get out of the pot ~ and fragrant and fresh chicken soup, not greasy at all ~

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Tips

1. The reason why not blanch the chicken once again with water is because water blanched chicken is not fresh enough, and the oil in the chicken will be blanched off. The chicken will also become old and not cooked. So the best way to remove blood foam from chicken is to soak and wash it in warm water.

2. A spoonful of salt beforehand because the chicken is not marinated, a spoonful of salt first can ensure that the chicken in the stewing process to absorb the flavor of the seasoning (also for the taste of it)

3. If you have enough time, stew for one and a half hours to two hours, the oil of the chicken broth will be more fully evaporated, and the chicken will be more soft and rotten. ～

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