1. Frozen fresh chicken for acid excretion
If you buy chickens that have been slaughtered in the market, you should put them in the freezer of the refrigerator for 3-4 hours to drain the acid. Because animals have just been slaughtered, many toxins will be released in the body.
2. Parts to be removed
Some parts of chicken directly affect the taste and color of chicken soup, and must be removed before cooking. For example, the toenails on chicken feet, which remain a lot of bacteria, are not conducive to the hygiene of chicken soup; Another example is the chicken's internal organs and chicken's buttocks, which must be removed in advance.
Step 3 soak in rice washing water
Soak the washed chicken in rice washing water for more than ten minutes, which will make the chicken more tender and the cooked chicken soup taste better.
Step 4 blanch before soaking
Blanch the chicken before cooking the chicken soup, and then soak it in cold water for a while, in order to make the chicken more compact, and the meat will not come loose during the soup cooking, thus avoiding the generation of residues.
Step 5 Cook in cold water
Let the chicken slowly release nutrition and fragrance with the increase of water temperature, and never cook it with hot water to reduce time.
6. Secondary skimming
Pour out the boiled chicken water, take another pot of cold water, boil it and skim off the remaining floating foam, so that the chicken soup will be clearer.
7. Add salt at last
Add salt 5 minutes before turning off the fire. Putting salt too early will solidify the protein in the chicken, and the chicken is not easy to be soft and rotten, and the aroma is not easy to boil out.