Chicken soup is a well-known tonic dishes, many people make chicken soup will make the chicken soup very fishy, either it is not stewed nourishing chicken soup, my first stewed chicken soup is boiled chicken and water, a little bit of fresh flavor.

When stewing chicken soup, you should use ceramic pots or casseroles for stewing, not iron pots. Because the ceramic pot and casserole heat conduction ability is slower, very suitable for stewing, can ensure that the chicken overall heat evenly, not easy to dry pot, while the iron pot is just the opposite, its own heat conduction ability is faster, it is easy to lead to the bottom of the pot is heated higher, the bottom of the chicken is easy to stew paste, and the chicken soup is easy to be stewed dry, so it is not recommended to use.

When stewing chicken soup, you should put cold water in the pot and add enough water at one time.

When simmering chicken soup, we should add enough cold water at one time, do not add water in the middle. Because adding cold water in the middle will directly disperse the original fresh flavor within the chicken soup, and will also let the chicken soup overall cooling, chicken because of the cold will lead to chicken meat shrinkage, chicken protein is difficult to dissolve into the soup, resulting in the final stewed chicken soup will not be enough fresh and beautiful, and the chicken because of the cold shrinkage, but also be stewed more old and hard, and finally ate it will be dry and faggy mouth, not only flavor, and not tasty.

When stewing chicken soup, add the ingredients, Chinese medicine can not be too much. Most people think that chicken soup to stew nutritious and nourishing, you must add Chinese herbs, and still the more the better, in fact, this idea is simply no logic can be found in the conjecture, is not based on the conclusion.

1, first of all, add a suitable amount of water in the pot, will be chopped into the chicken pieces, the water should be no more than the chicken, large fire boil roll immediately after fishing out the chicken to wash (be sure to cold water in the pot, so that after the stew is good soup on the surface does not have a nasty blood stains);

2, will be cleaned chicken into a pressure cooker, add a thick slice of ginger, small onions, 2, add a tablespoon of wine, add a good cleaned Chinese wolfberry, ginseng, angelica (less, a small piece can be), jujube (4, 5 can be, more soup will have a sour taste), cinnamon meat 3, such as the fear of fire, you can remove the angelica, add 5 grams of bamboo, coix lacryma, add a little less salt (so that the chicken is flavored), add water did not exceed the chicken about an inch, cover the lid and valve, put on the stove to cook over high heat;

3, high pressure cooker steam steam pressure 5 minutes to change to medium heat and then Change the small fire pressure for 10 minutes (can keep the soup is clear soup, will not be cloudy), turn off the fire and wait for the pressure cooker pressure to reduce;

4, release the steam to open the lid of the pot, pick up the ginger and green onions, add the right amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5, if it is stewed in an ordinary saucepan, the water should be added more, do not add water halfway, otherwise the soup will not be mellow; 10 minutes of high-fire stew, and then stewed over low heat for 1 hour (tender chicken, such as stewed old hen time to double), seasoning can be;

6, you can also use the ceramic container with a cover to simmer in the water (this stew has the most flavorful mellow, is the commonly used stewing method of the Cantonese cuisine), the addition of the good ingredients The container lid into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor), high-fire steaming 2 hours or so into;

7, if the use of the steamer stew, there is no need to put water, relying on the condensation of steam into the soup, the flavor is very thick and mellow, stewing and stewing water similar;

8, regardless of the use of any kind of stewing, it is best to remove the chicken oil and then stewed, so as not to be too The best thing to do is to remove the oil from the chicken before stewing, so as not to be too greasy.