First of all, the chicken for stewing soup should be hens. Roosters are generally used for stir-frying and braised. If you choose the right chicken, stewing chicken soup is half the battle. Secondly, when making chicken soup, should you first cook it? What about blanching? Blanching the chicken in advance is to force out the dirt and blood in the chicken, so that the stewed chicken soup will look more refreshing and have no peculiar smell. If it is an old hen raised in the countryside, the quality will be very good. There is absolutely no need to blanch the chicken. The blanching process will more or less blanch off some of the fat in the chicken. If there is no oil when stewing the soup, the soup will not taste fresh. However, chickens on the market now are basically fed with some feed. , if you want to eat it with confidence, it is better to blanch the water, and then saute the fried chicken in oil first, so that the chicken soup can be comparable to native chicken soup;

Furthermore, The heat and cooking utensils for stewing soup are also very important. We know that the dishes fried in an induction cooker are not as fragrant as those fried over an open fire. The same goes for stewing soup. If possible, try to use a casserole and stew over an open fire. If you are in a hurry, You can switch to a pressure cooker, and try not to use a coated pot to stew soup.

Keep these soup points in mind and you can stew delicious chicken soup every time.

Damboo fungus and corn chicken soup

Ingredients: half a hen, one corn, appropriate amount of bamboo fungus, a piece of ginger, appropriate amount of wolfberry, and a little salt.

Steps:

1. Soak the bamboo fungus in light salt water for about half an hour in advance. Change the water several times during the process. Just use cold water, not boiling water.

2. Remove the bamboo clothes from the soaked bamboo fungus, pinch off the white ring at the bottom, and clean it repeatedly, so that the treated bamboo fungus will have no strange smell.

3. Clean half a hen, blanch it in water and set aside. When blanching, put the chicken pieces, ginger slices and cold water into the pot. Once the water boils, immediately turn off the heat and take out the chicken. Rinse the block again.

4. Add an appropriate amount of oil to the wok and heat it up, then add the chicken pieces and shredded ginger over high heat and sauté until fragrant.

5. Put the sauteed chicken pieces into the stew pot, add an appropriate amount of water to cover the chicken pieces, bring to a boil over high heat. After the water boils, cook over high heat for ten minutes, then turn to low heat and simmer. One hour.

6. When the chicken soup is almost simmering, prepare a stick of corn and cut it into small pieces.

7. Simmer the chicken soup on low heat for one hour, add corn and bamboo fungus, and continue to simmer on low heat for another 15 minutes.

8. Finally, sprinkle an appropriate amount of salt to taste, add wolfberry and mix well.