Chicken soup, especially hen soup, has always been known for its delicious flavor, and the effect of "tonic" is also known. There are many ways to make chicken soup, the following Chinese food network first introduces you to the secret of chicken soup, and then introduces you to the chicken soup recipe.

Chicken soup miscellany:

1, chicken soup should be the first to go to all the chicken skin, chicken wing tip, chicken tail and fat paste, in order to make a non-fatty soup.

2, when making chicken soup, put in a pinch of tea leaves (preferably wrapped in gauze); or when the chicken soup is ready to be blended into a large half cup of very strong tea juice, the chicken soup will be more fragrant.

3, usually, boil chicken soup, as long as the pot put enough water, and then put down the whole chicken in it. If your pot is small, you can cut it in half. Turn on the heat to medium, and when the water starts to roll, lift up the foam and pour it out. Then turn off the heat, you can add other soup ingredients. Boil for two to three hours, then add salt to taste; chicken soup, we need to cut into several pieces, and then put the stew pot. Add the other soup ingredients to be used, add enough water, preferably from the lid of a forefinger section of the amount of water. It takes four to five hours to simmer in a regular pot, or one hour in a pressure cooker, once it's on the gas. Season with salt to taste.

4, with chicken, duck, pork ribs and other meat soup, first blanch the meat in boiling water, not only can remove the blood, but also to remove some of the fat, to avoid too fatty.

Tips for chicken soup:

1, slaughter live chicken and eat frozen chicken

2, fly water - necessary homework

In fact, not only chicken, any meat stew soup before the main ingredient should be fly water - is to boil water in the boiler. This can not only remove the raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and flavorful, a try on the right. Of course, flying water is also a learning experience. If the meat in cold water, meat from the cold water to open, experienced a cooking process, the loss of nutrients is serious. It is best to warm water in the pot, cook for about 7 to 8 minutes, do not cover and turn at the right time. Boiling water is also fine, 3~5 minutes can be.

3, pot - water "raw" hot

Stewed chicken soup is suitable for cold water pot, so that the raw materials by the slow rise in water temperature and the full release of nutrients and flavor. With the water at the same temperature under the pot of raw materials can simmer a good taste, so it must be remembered that after flying water raw materials should be immediately rinsed with cold water to cool and then into the pot of stew

4, fire - guess big guess small

Stewed chicken soup should be the first large fire for about 10 minutes to boil and then turn to the fire, the degree of open should be mastered in the seeming to be open non-open, because the casserole has a very good heat preservation function, if you wait for the boiling time and then adjust the fire, it is followed by the boiling process of the soup "fresh" is a loss. And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.

5, put salt learning

For stew, this is still a problem. The time to put salt in a sense can dominate the flavor of the soup. Whether some people say put salt when the pot is down, or when it is half cooked, it is not right. Salt cooked longer will have a chemical reaction with the meat, the proteins in the meat are locked in, the soup tastes bland, and the meat doesn't stew well. So when is the best time to put salt in? Remember, salt and other seasonings should always be put in when the soup is already simmering. After the salt is put in, turn up the heat for 10 minutes and then cease the fire. If you don't remove the lid in the middle of the time, not only will all the flavors go into the soup, but the soup will also have a stronger taste. Note that you should not stir the salt after you put it in, as it will leave a raw salt flavor.

Home made chicken soup

1, first of all, add the pot of water, will be chopped chicken pieces into the water should not be over the chicken, high heat boil immediately after the chicken wash (be sure to cold water in the pot, so that after stewing the surface of the soup does not have a nasty blood stains);

2, will be cleaned chicken into a pressure cooker, add a thick slice of ginger, small onion 2, add one tablespoon of cooking wine (best to use Shaoxing yellow wine), into the cleaned berries, ginseng, angelica (less, a small piece can be), red dates (4, 5 can, more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of bamboo, Coix lacryma, add a little less salt (so that the chicken is flavored), add water did not pass the chicken about an inch, cover the lid and the valve, put on the stove to cook over high heat;

3, the pressure cooker steam spraying steam;

3, the chicken is a good choice for the pressure cooker. p>3, pressure cooker steam after changing to medium heat pressure for 5 minutes, and then change the small fire pressure for 10 minutes (can keep the soup is clear soup, will not be cloudy), turn off the fire and wait for the pressure cooker pressure to reduce;

4, release the steam to open the lid of the pot, pick up the ginger and green onions, add an appropriate amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready, drink to go!

5, if it is stewed in an ordinary soup pot, the water to add more, do not add water in the middle, otherwise the soup will not be mellow; 10 minutes of stew over high heat, and then stew over low heat for 1 hour (tender chicken, such as stewing old hen time to double), seasoning can be;

6, you can also use the ceramic container with a cover to stew in the water (this stewing method tastes the most mellow, is the commonly used in Cantonese cuisine stewing method), the addition of the good material container cover into the steamer container lid into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor first), steam over high heat for about 2 hours into;

7, if you use the steamer stew, there is no need to put water, rely on the steam condensation into the soup, the flavor is very thick and mellow, stewing and stewing water similar;

8, regardless of the use of any kind of stewing, it is best to remove the chicken oil and then stewed, so as not to be too The first thing you need to do is to get rid of the grease.

Black fungus Chinese wolfberry chicken soup practice

Materials: this chicken, black fungus, Chinese wolfberry, ginger Seasonings: wine, salt, chicken practice: 1) the first chicken washed, black fungus hydroponic, ginger slices; 2) with a pot of boiling water to the boiling water, into the chicken to cook to the surface of the blood stains, poured out of the water to wash clean; 3) chicken into the stewing pot, add water, boil, add a small amount of wine, ginger, Chinese wolfberry, black fungus stew for 2 hours; 4) finally add salt, chicken essence can be.

Boiling chicken soup practice:

-Boiling chicken soup in advance of warm water to soak barley, about three or four hours.

-Half a chicken, chopped large pieces. I let the supermarket waiter to chop, buy woodchuck.

- Chicken washed and drained.

- Make a pot of boiling water in advance.

-put less oil in the pot, slightly heated, put onion, ginger slices fried incense, under the chicken pieces stir fry, while the fire, pour two spoons of rice wine (can also be used as a substitute for yellow wine), chicken pieces stir fry until browned.

- Pour in warm water, giving enough water at once.

- Pour everything into the casserole. At the same time pour in the barley. You don't need shallots at this point, picking them out is best.

- Bring to a boil over high heat, then turn down the heat and simmer.

- After stewing for an hour, add the bamboo shoots. If you are worried about the bamboo shoots being astringent, you can realize to cook them in salted water for a few minutes and then soak them in cool salted water.

- It doesn't matter if you simmer for another hour or even a bit longer.

- Add salt when you eat, it's so flavorful and light, fragrant chicken soup comes out.

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