People love to pick the old chicken soup, but in fact, the chicken soup is more appropriate. The meat of the child chicken contains more protein, and contains very little elastic connective tissue, easier to be absorbed by the body. Secondly, the chicken used to stew chicken soup chicken, it is best to hen, hen stew soup more deficiency, suitable for people who have just recovered from a serious illness to drink. The chicken meat after stewing chicken soup tastes no flavor, but can be used to cold.

2, now kill the chicken to be first frozen

Buy live chicken naturally, mainly to ensure that the meat flavor of the fresh. Fresh chicken bought back, should be put in the refrigerator freezer freezing for about 3 hours before taking out the thawing soup. Doing so is the same as the principle of acid-expelling meat, so that the chicken meat is the best quality, and the soup made will taste more delicious.

3, soaked in rice water

Before stewing chicken soup, you should first put the clean chicken into the rice water to soak for a quarter of an hour. The reason why to put the chicken soaked in rice water, because this can remove the odor of the chicken, but also can make the chicken meat become more tender and delicious. Isn't it very practical?

4, fly water

The so-called fly water, is the chicken, cold water, ginger, together on the stove, ignition cooking to boiling process. Through the flying water can not only remove the chicken's raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and flavorful without bad taste.

5, rinse cold water stereotypes

Flying water treatment of chicken, should be quickly fished out, rinsed under cold water. On the one hand, this can be washed off the flying water, the chicken body attached to some of the foam, and on the other hand, you can also make the chicken soup in the process of cooking, the meat is not easy to loose rotten, to maintain the integrity of the skin and meat.

6, remove accessories

This step can be said to be the key in the key. Remove some accessories on the chicken, is the key to making delicious chicken soup. These accessories that affect the color and flavor of the soup include: chicken red viscera, such as liver, gizzard, lungs, heart, etc. (can be reserved for other dishes), but must be removed when making chicken soup. Cut off the toenails on the chicken's claws. The nails hold a lot of bacteria and making soup will not be conducive to hygiene. Chicken's nose. It is the distance between the upper part of the chicken's beak and the eyes, and if not removed, the chicken soup will have an unpleasant odor. Chicken's butt. This part can be removed more often. Be especially careful not to keep it when making chicken soup.

7, stewed chicken soup pot is best to use casserole

stewed chicken soup pot is best to use casserole

stewed chicken soup is best to use casserole, rather than iron pot, because casserole can not let the fresh flavor emanate out, better to achieve the role of enhancing the fresh flavor.

8, the water is hot

Cooking chicken soup should be cold water, and water should be added once, do not add water midway arbitrarily. In general, a 3 pounds of chicken, you should put about 6 pounds of water. Let the raw materials with the water temperature slowly rise and fully release the nutrition and flavor. Chicken soup should be stewed on high heat for about 10 minutes, open the lid, and skim off the floating foam on the surface in the boiling state, so that the future chicken soup will be white and clear, without any impurities. After skimming the foam, and then turn the fire, and then do not just uncover the lid, running out of gas soup will not have the original flavor.

9, the fire should be appropriate

Simmering soup fire is the trick is to boil over a large fire, slow simmering over a small fire. This allows food protein leachate and other fresh substances as much as possible to dissolve out, so that the soup fresh mellow flavor. Only with a small fire for a long time slowly simmering, in order to make the leachate dissolved more, both clear, and thick mellow. You can add some winter melon, mushrooms and other oil-absorbing foods to simmer together, which can play a role in reducing cholesterol absorption.

Main Ingredients

Three yellow chicken 1.

Practice

1 Wash the three yellow chicken, remove the internal organs and chicken fat.

Wash the three yellow chicken, remove the internal organs and chicken oil

2 Onion cut into sections, ginger slices.

3 Soak goji berries in water.

4 pot on the fire add the right amount of water, cooking wine boiling under the chicken blanch to remove the blood foam and fish out and spare.

5 Blanched three yellow chicken with water to wash the blood foam.

6 Add green onions and ginger, cooking wine, boil over high heat.

7 Skim off the floating foam, turn to low heat and boil until 1 hour.

8 Use a spoon to skim off the fat on the chicken broth.

9 Serve in a bowl and season with salt and pepper to taste.