2, stew after drowning, although there is no fishy smell, but the meat quality becomes more firewood, indicating that the drowning time is too long, but the drowning time is short, the blood can not be removed, and it is not delicious.
Therefore, direct stewing or blanching is not the right way. Today, I will share with you the experience of stewing chicken soup. The restaurant chef said that there are two key steps to make chicken soup golden and delicious, delicious and not fishy. Let me share the specific methods of stewing chicken soup with you and see which two steps are together.
Stewed chicken soup with mushrooms
Prepare fresh Sanhuang chicken, dried mushrooms, red dates, medlar, green onions, ginger, cooking wine and salt.
1, buy a three-yellow chicken, preferably a live chicken, the taste and taste of frozen chicken will be much worse. Sanhuang chicken is washed after slaughter, chopped into small pieces with a knife and soaked in clean water 1 hour.
Soaking chicken is the key first step. The fishy smell of chicken mainly comes from blood. Soaking in clear water can make the blood precipitate quickly, which can reduce the fishy smell and make the color of chicken soup clearer.
2. Change the water for half an hour. When the chicken is white, take it out, rinse it with clear water, put it in the pot with cold water, add the onion, ginger slices and cooking wine, and turn on the fire. Skim off the boiled floating foam with a spoon, which is the residual blood. After blanching, remove it and rinse it with hot water, and drain it.
3. Pour the right amount of oil into the wok, pour the chicken pieces when it is 50% hot, stir-fry on low heat, and stir-fry the oil under the chicken skin, so that the chicken soup will be more fragrant and golden in color. When the color of the chicken skin is browned, it is ok.
Stir-frying chicken is the key second step, which can make the chicken more fragrant, not greasy and especially delicious.
4. Add onion slices, ginger slices and cooking wine, stir-fry to remove fishy smell, pour enough boiling water, turn to low heat after the fire is boiled, and continue to stew 1 hour. Wash dried mushrooms, soak them in water in advance, and pour them into the pot to stew with chicken.
5. Soak Lycium barbarum and red dates in warm water for 10 minute, add them to the chicken soup one hour later, add appropriate amount of salt, and continue stewing for 10 minute, and the fragrant and delicious chicken soup will be stewed.
Skills of stewing chicken soup
In addition to blanching chicken soup, there are two important steps, namely soaking and stir-frying.
After soaking in bleeding water, the fishy smell of chicken is reduced, which can shorten the time of blanching, and the meat quality will be very tender and will not get old.
After stir-frying the fat, the chicken doesn't taste greasy, but in the process of stewing, the fat is emulsified to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which makes it very appetizing.