Trick 1, Selection of Chicken Variety: As long as it is stewed chicken soup, it is recommended to choose hens that have been bred for about one year, and it is better to raise chickens in a free range. In the vegetable market, many old aunts will sell their own chickens, and the chickens bought from them are the best; It is not recommended to use the old hen, and the old meat and firewood are still difficult to stew, so you can only drink soup; Tender chicken is too tender and easy to disperse after long stewing, so it is more suitable for stewing, boiling, frying and steaming.
Tip 2: Recommend casserole stew: Although there are soup stew containers such as aluminum and enamel, it is recommended to stew soup in casserole, which will make the heat preservation and heatability more uniform, make the chicken soup smell less likely to float out, and make the soup taste more rich.
Tip 3: Cook chicken in cold water: When stewing meat soup, if you don't need to blanch it, you should cook it in cold water, so that the chicken can boil with the water temperature, and the first blood foam and impurities can be discharged. After being removed, continue stewing, and the nutrition and chicken flavor can be fully released.
◇ Tip 4, salt should be put last: chicken stew soup does not need too much seasoning. Generally, salt is enough, and salt should be added when the pot is turned off, because salt will react with meat after long cooking, which will make the protein contained in the meat locked and difficult to release, and finally make the chicken soup taste light and have no chicken flavor.