1, first of all, add a suitable amount of water in the pot, the chopped chicken pieces into the water should not be over the chicken, high heat and 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, the cleaned chicken into a pressure cooker, add a thick slice of ginger, 2 small green onions, add a tablespoon of wine (preferably Shaoxing yellow wine), add a cleaned berries, Codonopsis, angelica (less, a small piece can be), red dates (4, red dates), a small piece of red wine (4, red dates), a small piece of red wine (4, red dates). Best to use Shaoxing yellow wine), into the cleaned Chinese wolfberry, Codonopsis, angelica (less, a small piece can be), red dates (4, 5 can be more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica, add 5 grams of jade bamboo, Coix lacryma, add a little less salt (so that the chicken is flavored), add water didn't pass the chicken about an inch, cover the lid and the valve, put on the stove to boil on high heat;

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 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 saucepan, 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 stewed hen time to double), seasoning can be used;

6, you can also use a 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 a good material container cover into the steamer container cover into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor), steam over high heat for about 2 hours that is;

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 rich and mellow, stew and water stew similar;

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

Stewing chicken soup is best not to put salt first

Stewing chicken if the first salt, will have a direct impact on the chicken, chicken soup flavor, characteristics and nutrients of the preservation.

This is because chicken meat contains high moisture, some as high as 65% to 90%. And salt has a dehydrating effect, if the first salt in the stew, so that the chicken in the salt water and salty broth immersion, the cellular water in the tissue outward infiltration, protein is solidified, chicken tissues obviously contraction tight, affecting the nutrition to the soup solubility, impede the concentration and quality of the broth, so that after stewing the chicken hardened, become old, soup without flavor.

Therefore, the correct method of putting salt in the stewed chicken is to lower the temperature of the stewed chicken soup to 80-90 degrees, and then add the right amount of salt, so that the chicken soup and meat taste best.