Why is the chicken soup in the restaurant so clear and delicious?

How did the subject come to this conclusion? I wonder if you have ever tried to stew chicken soup yourself? If you had chicken stew at home, you wouldn't say such things. Anyone who has drunk stewed chicken soup knows that stewed chicken soup is clear soup as long as no coloring agent is added. The so-called white soup is either caused by seasoning or by adding some special sauces or ingredients.

I don't know how others stew soup, but we usually choose old hens for many years to stew chicken soup here, and then gut them and put some ginseng, medlar, red dates, dried tangerine peel and other things in the stew soup. Because the stewed chicken is rotten, there will be some ground meat in the chicken soup, but after the ground meat is precipitated, the chicken soup is clear except for the layer of oil on the chicken soup, and even the bottom of the pot can be seen. However, if the chicken soup is further heated and allowed to continue to concentrate, then the chicken soup will become thicker and thicker before it becomes a turbid paste.

Generally speaking, chicken soup in restaurants will add a lot of water and spices. Some seasonings are not for nutrition, but for flavor, such as chicken essence, concentrated chicken soup pieces, monosodium glutamate and so on. And these things are used to increase the flavor of chicken soup. If you cook chicken soup at home according to the hotel's practice, the taste of chicken soup is the same as that of the hotel. But most families don't cook chicken soup for money, so they don't have to consider the cost and taste. Most of them consider nutrition, so the chicken soup becomes turbid in the end.

This restaurant sells chicken soup for a long time. After this chicken soup is used up, a certain amount of chicken will be added, then a lot of water will be added, and then seasoning will be added. The chicken soup in the restaurant is not so much chicken soup as chicken soup blended with seasoning and water. We think the chicken soup in the restaurant is delicious because we put something in the chicken soup that we didn't put in. If necessary, even boiling a pot of boiled water with those seasonings can make boiled water as delicious as chicken soup.