It is the habit of many people to drink soup before meals, and chicken soup is one of them. Many people like to drink chicken soup because it is delicious. Chicken soup is also a stock used in many dishes, which can enhance the umami flavor. In the past, there was no chicken essence or monosodium glutamate, but chicken soup was used or chicken bones were dried and ground into powder to make a seasoning for enhancing the umami flavor.

1, choose native chicken (that is, Chai chicken) or laying hens (that is, chickens that lay eggs), and then old hens, which must be alive and slaughtered now. Such chickens are stewed fresh, tender and delicious.

2. Removing some accessories from the chicken can make the chicken soup more delicious. Accessories that affect the color and taste of soup include: red internal organs of chicken, such as liver, lung and heart; Cut off the toenails on the chicken feet. There are a lot of bacteria in the toenails, which is easy to pollute the whole pot of chicken soup. Remove the chicken nose, which is located between the upper part of the chicken mouth and the eyes, otherwise it will easily make the chicken soup smell. I remove the chicken head and feet (optional)

3. Taomi water contains certain starch, vitamins and trace elements. Soak the chicken in rice-washing water for 15 minutes before making soup, which can not only remove the odor from the chicken skin, but also make the chicken more tender. (optional)

4, stew chicken soup to choose porcelain pot or casserole, so the stewed chicken soup is original, don't use iron or aluminum pot, stewed chicken soup is not delicious, iron and aluminum pot are easy to destroy the flavor and umami.

5. When stewing chicken, put cold water in a casserole or casserole, add enough water at one time, and don't add water in the middle, otherwise the soup will not be mellow. If there is really less water, you must add boiling water halfway.

Cover the fire and boil it first. Open it and skim the blood foam. Make sure it is clean, so that the chicken soup is clear. Finish skimming blood foam

Spiced wine

Add ginger slices or longan (longan is optional)

Cover it and then turn it to a low heat. Don't uncover it at this time. The soup that is "out of breath" will easily lose its original flavor.

6, stew chicken about 7 minutes cooked, if it is a nourishing nutritious chicken soup, like to eat mushrooms (dried mushrooms and chicken pieces stewed together, fresh mushrooms, 7 minutes cooked in addition), red dates and medlar, etc., then join, chicken soup tastes particularly fresh, and there is a sweet feeling. But the ingredients should not be too much and too miscellaneous, otherwise it will easily destroy the taste. On the contrary, the broth is used for cooking, so you don't need to add these ingredients, just stew it thoroughly.

7. Don't put salt too early, otherwise not only will the soup taste weak, but it will be easy to add too much salt, and the meat will not be stewed. Be sure to put salt in the soup when it is ready to stew. After adding salt, turn to stew for a few minutes and turn off the heat, so that the salt flavor goes into the chicken and a pot of fragrant chicken soup is stewed.