Stew chicken soup with a large fire or small fire
In the stew chicken soup should be the first large fire boil 10 minutes and then turn to a small fire, the degree of fire should be mastered in the degree of seemingly open non-open, because the casserole has a very good insulation function, if you wait for boiling and then adjusted to a small fire, it is the process of the subsequent boiling of the soup, "fresh" is a loss. The following is a loss of "freshness" of the soup. And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.
What seasoning do you need to put in the chicken soup
1, first of all, add a suitable amount of water to the pot, will be chopped into the chicken, the water should be no more than the chicken, high heat boil immediately after the chicken wash (be sure to cold water in the pot, so that the soup will not be nasty after stewing the soup on the surface of the blood stains);
2, will be cleaned chicken into a pressure cooker, add a thick slice of ginger, onions, 2, add a tablespoon of wine, put in the chicken, and then put in the chicken, and then put in the chicken. Add a tablespoon of cooking wine, put cleaned Chinese wolfberry, Codonopsis, angelica (less, a small piece can be), red dates (4, 5 can be, more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of yuzhu, Coix lacryma, add a little less salt (so that the chicken is flavored), add water didn't exceed the chicken about an inch, cover the lid and valve, put on the stove to cook over high heat;
3, Pressure cooker steam after changing to medium heat pressure for 5 minutes, 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 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 to go!
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 material container cover into the steamer container lid into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor first), 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 first thing you need to do is to get rid of the grease.
What is the nutritional value of stewed chicken soup
First, the nutritional value of chicken soup is very high, delicious, high protein content, and high digestibility, it is easy to be absorbed and utilized by the human body, you can enhance the physical strength, physical fitness.
Secondly, chicken soup has the effect of benefiting gas and blood, strengthening the spleen and replenishing the deficiency, which is suitable for Yin deficiency, menstruation or postpartum pregnant women with blood deficiency to eat.
Third, chicken soup is rich in vitamin A, calcium, phosphorus and other trace elements, these ingredients can play a role in clearing the liver and brightening the eyes, protecting eyesight, preventing aging, but also can relieve fatigue and improve skin color.
Which part of the chicken soup stew with chicken is better
Chicken basically all parts can be stewed, are the whole chicken stew is the best.
Tips for stewing chicken soup:
1. Parts to be removed: some parts of the chicken body, directly affecting the taste and color of chicken soup, must be removed before cooking. Toenails on the chicken claws. Nails residual large amount of bacteria, not conducive to the hygiene of chicken soup. Remove the internal organs of the chicken and the chicken butt.
2. Soak in rice water: first clean chicken in rice water for ten minutes, this will make the chicken more tender.
3. Cold water in the pot: let the chicken slowly release the nutrients and flavor as the water temperature rises.