How to stew nutritious chicken soup?

First of all, the stewed chicken should choose hens. Cocks are generally used for frying and stewing. If you choose the right chicken, the stew is half the battle.

Secondly, when stewing chicken soup, do you want to blanch it first? Blanch the chicken in advance to force out the dirt and blood in the chicken, so that the stewed chicken soup will look fresher and have no odor.

If it is an old hen raised in the country, the quality is very good. There is absolutely no need to drown. The process of blanching will more or less remove some of the fat in chicken. There is no oil when stewing soup, and the taste of soup will not be fresh, but now chickens on the market will basically be fed some feed.

If you want to eat safely, it's best to blanch in water first, and then fry the fried chicken in oil first, so that the chicken soup can be comparable to the local chicken soup;

In addition, the temperature of the stew and the cooker are also important. As we know, the dishes fried with induction cooker are not as fragrant as those fried with open fire, and so are stews. If possible, try to stew in casserole and open fire. If you are in a hurry, you can change to a pressure cooker and try not to stew soup in a coated pot.

Remember the main points of these stews, and you can stew delicious chicken soup every time.

Dictyophora corn chicken soup

Ingredients: half a hen, one corn, appropriate bamboo shoots, one ginger, appropriate medlar and a little salt.

Steps:

1, Dictyophora dictyophora soaked in light salt water for about half an hour in advance, changing water several times in the middle. Just use cold water instead of boiling water.

2. Remove the bamboo coat from the soaked Dictyophora dictyophora, pinch off the white circle at the bottom, and wash it repeatedly so that the treated Dictyophora dictyophora has no peculiar smell.

3. Wash and blanch half a hen for later use. When blanching, put the chicken pieces into the pot with ginger slices and cold water. Turn off the fire immediately after the water boils, remove the chicken pieces and rinse them again.

4. Add the right amount of oil to the wok and heat it, then add the chicken pieces. The shredded ginger is very hot and fragrant.

5. Put the fried chicken pieces into a saucepan, add some water and bring to a boil. When the water boils, cook for 10 minute, and then stew for another hour.

6. The chicken soup is stewed. Prepare a corn and cut it into small pieces.

7. Stew the chicken soup for one hour, then add the corn and bamboo shoots and stew for 15 minutes.

8. Finally, sprinkle some salt to taste, add medlar and mix well.