The soup cooked in this way is delicious. If boiled in hot water, it will change the properties of muscle and destroy the nutrients in muscle. The temperature of the muscle rises with the water temperature, and the muscle can be heated evenly. Because when cooking underwater, the meat in the soup is hot, the outermost protein will solidify immediately, and the protein inside can't be completely dissolved in the soup, so the soup tastes bad.

If hot water is used, the outermost layer of chicken protein will solidify due to high temperature, and nutrients will be wrapped inside, so the chicken soup cooked in this way is not easy to cook and looks unsightly.

Chicken soup can be blanched or not, because chicken contains a lot of fat, blood and dirt. Although it is ok to cook it directly, the chicken soup will smell fishy and still need to be treated.

Precautions for stewed chicken soup:

Marinate chicken with onion, ginger and a spoonful of wine to remove the fishy smell. Put the cold chicken slices into a casserole, pour them into water and bring them to a boil over the fire. Be sure to remove the foam from the noodle soup with a spoon so that the chicken will taste better. Turn down the fire and stew until the meat is cooked and rotten. It takes about two hours. Finally, add some salt and stew for a while Finally, put salt, otherwise it will harden the meat.