Although it is simple to make the stewed chicken with ginseng and ginseng, just put all the ingredients together and stew it, but if you want to make the stewed chicken with ginseng and ginseng delicious, you still have to pay some attention!

First of all, before putting the chicken in the pot for cooking, it is best to wash it, blanch it in a boiling water pot, take it out and wash away the blood stains. This can make the chicken soup purer and better tasting, and will not be affected by it. Blood stained effects. The ginseng must also be soaked in cold water for several hours in advance (more than 6 hours is better). If the ginseng is not soaked in advance, there will be a white hard core inside after stewing, which is not delicious.

In addition, it is also very important to control the heat. You need to use high heat to boil at the beginning, then change to simmer until the chicken is cooked and tender, and then serve it out of the pot, because stewing soup is When it’s time to consume it, simmer it slowly, so that it will be more fragrant and rich when it is released!