1. Wash the chicken and put it directly into the pot to stew. All the blood will run into the soup. As a result, the chicken soup will be dark and fishy.
2. After blanching and then stewing, although there is no fishy smell, the meat becomes more woody, indicating that the blanching time is too long, but if the blanching time is too short, the blood cannot be removed and it is not delicious. .
So, stewing it directly or blanching it 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 and delicious, delicious and not fishy, ??there are 2 The key steps cannot be omitted. Below I will share with you the specific method of stewing chicken soup. Let’s take a look at the two steps.
Chicken soup with mushrooms
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. Rinse the three-yellow chicken after slaughtering it, chop it into small pieces with a knife, and soak it in clean 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 onions, 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.
Sauteing the chicken is the second crucial step, which can make 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 other very important steps, which are soaking and stir-frying.
After soaking in the bleeding 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 frying the fat, the chicken will not taste greasy. During the stewing process, the fat will emulsify, making the chicken soup more fragrant. There is also a golden oil layer on the surface, which makes it very appetizing. .
Chicken is delicious and does not require too much seasoning. Just add a little salt. Do not add MSG or chicken essence. It is purely unnecessary and will destroy the original flavor of the chicken soup.
Red dates, wolfberry and chicken are good partners and have a very good nourishing effect, but they are not suitable for long-term stewing and must be added before serving, otherwise the nutrients will be lost.