How to stew a whole chicken? Chicken is a common meat on the table of ordinary people. Because of its tender and juicy meat, everyone usually chooses the cold chicken in the supermarket to stew and buy chicken wings and legs. Let's see how to stew a whole chicken.
How to stew a whole chicken 1 ingredients
A chicken
20 grams of dried noodles
20 grams of cabbage
5 grams of onion
Ginger 5 grams
4 aniseed flowers
20 grams of soy sauce
5 grams of sesame oil
Cooking wine 30 grams
2 grams of salt
Methods/steps
First, wash the chicken with clear water and soak it in clear water.
Prepare onion, ginger and aniseed, cut the onion into sections, slice the ginger, and then prepare a few aniseed.
Divide the chicken into large pieces, put it in water, add cooking wine, and soak it again, so that it can deodorize and is more suitable for the elderly and children.
Pour out the water after soaking the chicken nuggets, put the chicken into the pot, add fresh water, put the onion, ginger and aniseed into the pot, add a proper amount of cooking wine, boil it on high fire, then simmer it on medium and small fire, and it will be cooked in about an hour.
After the stew is cooked, fish it as you eat it. Don't fish it all at once. It won't taste good when it is cold.
Take another small bowl, put it in soy sauce, cut ginger into powder, put it in the bowl, and add a little sesame oil.
Take another small pot, put the chicken soup into the pot, add shredded cabbage and dried noodles, add a little soy sauce and salt, and add a little sesame oil after cooking.
After the noodle soup is cooked, dip the chicken leg in the sauce, and then serve a bowl of chicken soup, which is especially fragrant after eating and drinking.
How to stew a whole chicken 2 raw materials:
1, a little hen
2. Two shallots, two white shallots, three or four pieces of ginger, a little mushrooms, seven or eight pieces of medlar and small red dates, and two pieces of angelica.
Working procedure:
1, the bought fresh chicken is frozen in the refrigerator for 1-2 hours, then taken out and naturally thawed to normal temperature, and then the following processes are started;
2. Abandon the head, neck and butt of the chicken, cut off the remaining lymph nodes at the neck, cut off the chicken feet and wash them. Pour a can of 500 ml beer, soak it for a few minutes, gently rub it with beer, and then drain the beer;
3. Heat a pot of hot water, throw the whole chicken and chicken feet into the water for 3-5 minutes, and don't turn down the fire. When flying, add a piece of ginger, about 20 ml of cooking wine; Take it out and quickly soak it in ice water; Then wash with clear water;
4. Soak Fructus Lycii, Fructus Jujubae, and Radix Angelicae Sinensis in clear water, rinse, stuff them into chicken belly together with chicken feet, ginger slices, and scallion, and put them in a stew pot; Add shallots, mushrooms and clear water (preferably mineral water), and start cooking in cold water without going through the whole chicken;
5, pay attention to observation, the beginning of boiling, immediately turn down the fire, maintain a slightly boiling state. At this time, cover the lid (if it is a transparent pot, you can cover the lid at first), stew in a slightly boiling state for 90 minutes, during which time do not open the lid;
6, after 90 minutes, open the lid, increase the firepower to make the soup into a boiling state, add half a tablespoon to one tablespoon of salt according to the taste, then turn off the fire and start the pot;
7. You can add flavoring agents such as cooking wine and sesame oil according to your preference or local taste.
Tips summary explanation:
1, freezing before treatment-the thawing process is to help drain acid and improve meat quality and taste.
2, beer bath can help to remove fishy smell, and second, it can improve the taste of meat, so as to avoid wood burning in the stewing process.
3, flying water must use hot water, and should not be too long, just three to five minutes.
4. Quickly pass the ice water after flying, also to improve the meat quality.
5. The lid can only be opened a few minutes before the pot is lifted. Never open the lid during this period. After opening the lid, sprinkle some salt according to the taste. The boiling soup will fully and evenly walk the salt in the pot. At this time, you can discard the onion and ginger slices.
6. Generally speaking, soup is the main thing. Try to start cooking with cold water when cooking soup. If you eat both meat and soup, you can cook it directly in hot water, which will help lock the juice of the meat itself. After these treatments, the whole chicken can be cooked in cold water.
7. This is only the most basic stewing method, which is already very fragrant. You can also add other ingredients, such as mushrooms and dried seafood, or add bacon dumplings to eat together according to local habits and everyone's preferences, which can combine more combinations.
How to stew a whole chicken and make soup with a whole chicken?
1, slaughter live chickens, blanch them with boiling water, perform laparotomy, take out internal organs, esophagus and trachea, and wash them.
2, put the cold water pot to boil, take it out and wash the blood with running water.
3, black music casserole, add the right amount of water, put the whole chicken in, and burn it slightly.
4. Pour in cooking wine to smell.
5. Add onion, ginger and jujube.
6. Cover the lid and bring to a boil. Skim off the oil slick and simmer for 50 minutes.
7. After the fire is turned off, the casserole is still boiling. Add salt to taste according to everyone's taste and gently stir well.
How should the whole chicken make soup?
1, wash the turkey leg and chop it into small pieces, blanch it and take it out; Soak mushrooms until soft, remove pedicels, soak red dates until soft, wash ginger and pat loose.
2. Put all the ingredients into the casserole, pour in the cooking wine, add appropriate amount of water, and simmer with low heat after boiling 1 hour.
3. Finally, season with salt and monosodium glutamate and mix well.