1. Wash the chicken and put it directly into the pot to stew. The blood will run into the soup, resulting in the chicken soup being dark and fishy.

2. After blanching and then stewing, although there is no fishy smell, the meat becomes thicker, which means that the blanching time is too long. However, if the blanching time is too short, the blood cannot be removed and it will not taste good.

Therefore, stewing directly or blanching is not the correct way. Today I will share with you my experience of stewing chicken soup. The restaurant chef said that if you want the chicken soup to be golden, delicious, delicious and not fishy, ??there are two key steps that cannot be missed. Below I will

Let me share with you the specific method of stewing chicken soup. Let’s take a look at the two steps.

For Mushroom Chicken Soup, prepare fresh three-yellow chicken, dried mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken. The texture and taste of frozen chicken will be much different.

After slaughtering the Sanhuang chicken, rinse it, chop it into small pieces with a knife, and soak it in water for 1 hour.

Soaking the chicken is the crucial first step.

The fishy smell of chicken mainly comes from blood. Soaking it in clean water can quickly separate the blood, which can reduce the fishy smell and make the chicken soup clearer.

2. Change the water every half an hour. When the chicken is soaked and turns white, take it out, rinse it with clean water, put it in the pot with cold water, add green onion slices, ginger slices, and cooking wine, and blanch it over high heat.

Use a spoon to skim off the cooking foam, which is the remaining blood. After blanching, remove and rinse with hot water and drain.

3. Pour an appropriate amount of oil into the wok. When it is 50% hot, add the chicken pieces. Stir-fry over low heat to stir out the fat under the chicken skin. This will make the chicken soup more fragrant and golden in color.

Fry the chicken skin until it turns brown.

Stir-frying the chicken is the key second step, which makes the chicken more fragrant, not greasy, and especially delicious.

4. Add scallions, ginger slices and cooking wine and stir-fry to remove the fishy smell. Pour in enough boiling water. Bring to a boil over high heat, then turn to low heat and continue to simmer for 1 hour.

Wash the dried mushrooms, soak them in water in advance, and add them to the pot to stew with the chicken.

5. Soak the wolfberries and red dates in warm water for 10 minutes. After an hour, add them to the chicken soup, then add an appropriate amount of salt, and continue to simmer for 10 minutes. The fragrant and delicious chicken soup will be ready.

Tips for stewing chicken soup In addition to blanch the chicken soup, there are two very important steps, namely soaking and stir-frying.

After soaking in the blood water, the fishy smell of the chicken is reduced, the blanching time can be shortened, and the meat will be very tender and will not become old.

After the fat is stir-fried, the chicken does not taste greasy. During the stewing process, the fat emulsifies, making the chicken soup more fragrant. There is also a golden oil layer on the surface, which makes it very appetizing.