Among all the ingredients of the stew, my favorite is chicken, chicken is not only delicious but also particularly nourishing, the most delicious chicken stew is the original chicken soup, in addition to the addition of ginger and a small amount of salt, the other is superfluous. Sometimes I like to put in a few mushrooms, the mushroom flavor makes the chicken soup richer, more concentrated, so that you can not stop.

The way to cook chicken with shiitake mushrooms is very simple, in fact, the cooking method of many cuisines is very simple, only some of them are purposely complicated in order to show that they are more classy and high class. Here I will say how I use shiitake mushrooms to stew chicken soup. If you have a better method feel free to share.

1, chicken how to deal with

Many people have to blanch the meat, if the stewed chicken soup blanching, then it is wrong, there is an old saying that "the first soup, the second water," if the chicken blanch first, then the first soup is blanched blanch off, the rest is the dregs of the, this kind of chicken soup. What is the nutritional value of chicken soup? The purpose of blanching is simply to remove the chicken on the dirt and chicken inside the blood. In fact, you don't need to blanch with other methods as well as feasible.

The first thing to do is to sprinkle starch on the chicken, and then use your hands to grab it a few times, the stickiness of the starch can bring out the dirt on the skin of the chicken, and then rinse it off with water, and then soak it in clean water for 20 minutes, changing the water for 2-3 times in the middle of the day, and this soaking method can be an effective way to get the blood out of the chicken. After soaking, rinse with clean water to drain the water.

2, the treatment of mushrooms

For stewed chicken soup mushrooms must be dried mushrooms, only dried mushrooms can give off the fragrance of mushrooms, fresh mushrooms can not reach the aroma of this effect, can not play the effect of increased flavor. There are two types of dried shiitake mushrooms that we commonly use, one is the common shiitake mushroom, and the other is the excellent quality of shiitake mushrooms called flower mushrooms, which are more nutritious than the common shiitake mushrooms, with thicker flesh, stronger aroma, and better flavor, and the only disadvantage is that they are more expensive. Flower mushrooms are easy to recognize. The surface of the flower mushroom has a distinctive cracked pattern, while ordinary shiitake mushrooms are smooth and flat.

First, clean and soak the shiitake mushrooms for 30 minutes to soften them for cooking.

The mushrooms should not be too much, compared to the chicken is the protagonist, the mushrooms is the supporting role, too many mushrooms, too heavy aroma will be easy to dominate the chicken C position.

3, chicken how to fry

Before stewing, the chicken first fried, after frying the chicken can achieve 2 purposes, one is in the high temperature and the role of the oil can effectively remove the chicken fishy flavor, there is also a point of frying the chicken stewed out of the soup is more sweet, more fragrant.

Heat the pan cold oil, oil temperature 6 into the heat of the chicken and pat flat ginger together into the pot, add a small amount of salt into the bottom flavor, more turning, so that each piece of chicken can be evenly heated, has been the chicken stir-fried to a little tight.

This step is to pay attention to the salt must not add too much, only add a small amount, a small amount, a small amount, important thing to say three times!

4, stew

Once you add enough water to cover the chicken, pour the mushrooms into it, and when the water boils there will be a small amount of foam, use a spoon to skim off the foam. Then you can change the pot to stew, if you continue to use the iron pot to stew will certainly affect the quality of the soup. Crock pots and casseroles are very good and the soup is delicious.

Perhaps it is a personal habit, I like to use the pressure cooker steam to stew, I feel that this stew out of the soup more fresh and sweet. This kind of stewing method should be accurately called steaming, and one of the biggest advantages is that it is fast.

Inside the pressure cooker, add the right amount of water, then put a stand, put the chicken stock into a bowl that fits into the pressure cooker, put the bowl on the stand, and then press for 30 minutes.

5, seasoning

Steam well after you can add salt to enhance the flavor, remember, salt is the last to add, because the water in the chicken is more, if you add salt too early, salt will force the water out of the chicken, while the protein will accelerate the solidification, resulting in the contraction of the chicken tight, the chicken can not be released out of the nutrient elements in the chicken, but also accelerated so that chicken The first thing you need to do is to get a good deal on your own, and you'll be able to get a good deal on your own.