1 How to stew chicken soup is thick and white

Ingredients: chicken, ginger, garlic, salt, oil.

Method:

1, remove the excess skin fat from the chicken, remove its skin as well, clean and prepare.

2, clean the ginger and garlic, cut into ginger slices and garlic slices, and put them directly into the stomach of the chicken.

3, add the right amount of oil in the pot, when the oil is hot, put the chicken, frying 2-3 minutes later.

4, add it to the casserole, add boiling water, high heat to boil, then turn to low heat.

5, after 1 hour of slow cooking over low heat, add an appropriate amount of salt and continue to simmer.

6, simmer until the chicken is cooked, so that you can boil a thick and white chicken soup.

Tips

Chicken varieties are more, for the chicken such as chicken itself with a certain color of the chicken is very difficult to boil out of the milky chicken soup, so to boil out of the thick and white chicken soup is the need to choose the right chicken.

2 stew chicken soup good tips utensils

stew chicken soup is best to use the casserole for simmering, casserole heat transfer rate is relatively slow, you can slowly simmer chicken soup, making the chicken meat is more tender, and casserole heat preservation effect is very good, which can be in a long time to simmer the chicken soup state, with the casserole simmering out of the chicken soup is very good to drink.

Seasoning

Simmering chicken soup, the choice of seasoning is also very important, it is recommended not to put the flavor of stimulation or too heavy seasoning, but also do not put too much seasoning, to prevent the chicken soup seasoning flavor is too heavy, which affects the original flavor of the chicken soup, but the loss of the chicken soup is delicious.

Order

When you put salt in the chicken soup, don't stir, and cook directly after you put salt, so as to prevent the salty taste of raw salt in the chicken soup.

3 Boil chicken soup or not to blanch

It is recommended to blanch.

It is recommended to blanch chicken soup before cooking, because the chicken itself is with a certain fishy flavor, no blanching, then the chicken soup may have a certain fishy flavor. And chicken meat with blood, not blanched out, the chicken may also eat with a certain fishy flavor.

Secondly, there is a lot of fat in the chicken, there is no blanching of the chicken boiled out fat will be more, the chicken broth will be more fat content, consumption will be more greasy.

4 boil chicken soup correct steps

1, boil chicken soup first step is to clean it, the initial fat, blood and other substances to clean out.

2, the second step is to blanch it, put it into the water to blanch again can remove some of the fat.

3, the third step can be put into the pot for boiling.