It can be said that stewed chicken is a delicious food that every family likes. It is precisely because of these characteristics that this dish can often be seen in some restaurants and our family life. But some of our friends stew chicken at home, which tastes old and delicious at all. In fact, the reason for solving this problem is very simple. Today? Ok, I won't talk nonsense, and then I'll give you dry goods directly.

The first is the preparation of raw materials.

Half a fresh three-yellow chicken. Three fresh mushrooms, a little medlar, an octagonal, a little pepper, a little onion, a little ginger, a little angelica dahurica, a little refined salt and a little cooking wine.

Next is the process of making this dish.

1. First, we chop half a fresh Sanhuang chicken into mahjong tiles. Please note that mahjong pieces, as the name implies, are mahjong-sized pieces. Then let's put it in clean water for more than three times. The purpose of this step is to remove the blood of Sanhuang chicken. Stewed chicken Fresh and tender, chicken soup tastes better.

Then let's prepare the ingredients and ingredients for this dish. First, we remove the roots of three fresh mushrooms, put a cross knife on the surface and put it in an empty bowl for later use. Then, we prepare an empty bowl, cut the green onion into chopped green onion, cut the ginger into ginger slices, and add three pieces of angelica dahurica, one star anise, a little pepper and a small handful of medlar. Next, let's start the fire.

First, we boil the water, blanch the chicken in cold water for three minutes, add a little cooking wine in the middle, and then skim off the excess floating foam. Then three minutes later, pour it out of the shower water for later use. Attention, everyone, because we are stewing chicken, we require chicken soup to be clear, delicious and tasteless, so we must not ignore the step of blanching.

4. Then, we add a little base oil to the clean pot, and put the material head into the pot and stir-fry until fragrant. When the chopped green onion in the head is fried to golden brown, add a little water, and the amount of water is subject to the chicken. Then, pour the processed chicken into the pot, then pour the processed mushrooms into the pot, cover the pot and stew for 30 minutes.

5, 30 minutes later, when the pot is out, we add refined salt to taste, and then the pot is loaded. If salt is put in advance, chicken soup will become very salty, which will also affect the umami taste of chicken soup and chicken. We should all attach equal importance to this point.

Next is the main point of making this dish.

1, stewed chicken, how to make the chicken useless? When blanching, put the chicken into a pot with cold water and scald the blood and impurities from the inside out. Then, when stewing this dish, don't fry the chicken in the pot. Add water directly after the head is fried, and then put the chicken in the pot, so that the stewed chicken will not be useless. Let's all remember this.

After we chop the chicken, we must wash it in clear water for at least three times, which can effectively remove the blood from the chicken. Therefore, the chicken soup is tender and delicious when stewed, and the taste is not greasy. We should also remember this.

Ok, a fresh and delicious stew is ready, neither old nor greasy. The next time you cook a stew, follow the above steps to ensure that the taste and taste will be as delicious as those in the restaurant.