1, fresh chicken chilled before making: if you buy back the chilled chicken, the chicken should first be placed in the freezer of the refrigerator freezing 3-4 hours to drain acid. As the animal is just slaughtered, the body will release a variety of toxins, the process of freezing is also the process of sterilization;

2, need to remove parts: some parts of the chicken body, which directly affects the taste and color of chicken soup, must be removed before cooking. Toenails on the chicken claws. Nails in the residual large number of bacteria, not conducive to the health of chicken soup. Remove the internal organs of the chicken and the chicken butt;

3, soak in rice water: wash the chicken in rice water for ten minutes, which will make the chicken more tender;

4, blanch and then ice: blanch the chicken beforehand, cold water in the pot, water boiled skimmed off the foam, not only to get rid of the raw fishy flavor, the soup will be much clearer. After blanching in cold water for a while, the purpose is to make the chicken more firm, in the process of soup meat will not be scattered, to avoid the production of residue;

5, cold water in the pot: so that the chicken with the water temperature slowly release the nutrients and flavor;

6, the second skimming: blanching chicken water poured out without using another pot of cold water, boiling skimmed off the remaining foam, so that the chicken broth will be more clear. Then placed in a sealed container, slow simmering, do not open the lid to avoid volatile aroma;

7, and finally add salt: 5 minutes before the fire and then add salt, too early to put salt will solidify the chicken protein, chicken is not easy to soft, the aroma is not easy to simmer out.