When stewing chicken soup, remember that the combination of "three releases and three releases" is the most nutritious and delicious.

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Chicken soup, as the national favorite tonic soup, will have special memories in everyone's mind.

Although chicken soup is nutritious and delicious, not all ingredients can be added indiscriminately if you want to stew a pot of delicious chicken soup yourself. Adding it wrong will ruin a pot of soup.

Please keep in mind the principle of "three releases, three no releases" to ensure that your stewed chicken soup is delicious, and the chicken is the most nourishing.

People often ask the following questions about chicken stew soup: Should we use cock or old hen for chicken stew soup? Do you need to stew the chicken? Stewed chicken soup, whole chicken stew, or chopped chicken stew? Stewed chicken, cold water or boiled water?

First question, should we use cock or old hen for stew chicken?

Stewed chicken soup is definitely the first choice for old hens. It's best not to stew the soup with a rooster, not to say that it's completely impossible, but the soup stewed by a rooster is tasteless and disappointing, so it's better to stew it.

Old hens are different, especially those that have been old for more than two years. The stew is delicious without a grain of monosodium glutamate or chicken essence. What is the reason? Chickens have to grow for at least half a year before their flavor substances will gradually precipitate. The longer the time, the heavier the umami flavor, which is what we often say. Generally speaking, a chicken can be regarded as an old hen if it grows to more than 300 days and lays eggs.

Second question, does chicken soup need to be blanched?

According to my years of experience in the kitchen, serious native chickens don't need to be blanched, but where can I buy them now? Even if we buy the so-called native chicken, it is only one kind of native chicken.

The lifestyle is still in captivity, and eating feed is different from eating free-range chickens with insects. Therefore, it is better to blanch. Chicken eating feed has a strong smell, and the soaked blood can't be completely removed, so blanching can effectively remove the smell.

The third question, stewed chicken soup, is the whole chicken stewed or chopped?

Our restaurant will choose to stew the whole chicken, which will produce beautiful products and sell at a good price. Family stew, it must be better to chop into pieces, not only the stew time is shorter, but also the soup is fresher and convenient to eat. But for chicken soup, chop the chicken pieces up a little.

I bought an old hen today and spent it in 58 yuan. Look at its claws, and you will know that it has not walked any way, and it is smooth and wear-free. But it smells good and there is nothing fishy.

We first cut off the chicken's feet with kitchen scissors, and then cut off the chicken's ass, which has tail fat glands and bursa of fabricius on its cavity.

Then remove the skin from the chicken neck. These particles are thymus, which is a lymphoid organ. Finally, clean up the residual internal organs in the lumen. Where can't I eat chicken? I wrote an article, and I put it at the end of the article for your convenience.

Next, chop the chicken into pieces with a knife. As I said before, chop it bigger. Put the cut chicken into a large pot and wash it with warm water first.

Next, start to blanch, prepare a large pot and add a little more cold water. Put the chicken pieces in cold water, add a few slices of ginger and a few slices of onion, and bring to a boil slowly.

Stewed chicken, the first thing you can't add is cooking wine

Although cooking wine has a strong deodorization and aroma enhancement effect, it is made of yellow rice wine, water spice and caramel color. Adding cooking wine will not only affect the color of the soup, but also mask the umami flavor of the chicken soup.

When blanching, you can choose to add some high-quality yellow rice wine or nothing. In the process of stewing chicken soup, never add cooking wine.

After the water boils, skim off the floating foam with a spoon and cook for another 2 minutes.

After scalding, we wash the chicken with warm water. It must be warm water here, never use cold water, so as to avoid the chicken expanding with heat and contracting with cold due to severe temperature difference, and thus the taste is dull.

We will drain the washed chicken. If you are in a hurry, you can dry the chicken with kitchen paper or a clean towel.

While waiting, we prepared some stew materials.

Stewed chicken soup, the second one that can't be put is star anise, cinnamon and clove, all of which are very spicy spices. Adding a pot of soup will not only make the soup black, but also make the soup taste strange.

So what can be done?

First, you can put seasonal fruits, vegetables and fungi. Today, I prepared two sweet corn and chopped them into small pieces. There are also more than a dozen common chestnuts, yams, carrots, longan, cordyceps, mushrooms and so on.

Second, you can put dried fruits and beans. Today, I prepared 20 grams of dried lotus seeds, 6 small red dates, and more than a dozen common ones such as walnuts, red beans and barley.

Third, you can put Chinese herbal medicines with lighter color and taste. Chinese herbal medicine can greatly increase the nourishing effect. Today, I prepared 10g Lycium barbarum and 20g Euryale ferox. There are dozens of kinds of ginseng, poria cocos, angelica, codonopsis pilosula, astragalus root, Polygonatum odoratum and so on.

These things are called official materials or auxiliary materials, the dosage should be less than how much, and the types of collocation should be simplified as much as possible. Generally, three to five combinations are enough. Some ingredients don't match, and there are many varieties, but they are not suitable.

After arrangement and combination, there are hundreds of combinations for you to choose from. You can choose reasonable ingredients to supplement according to your own physique.

After the chicken is drained, we add a little oil to the wok. When the oil is hot, add ginger slices and green onions and stir-fry until fragrant. Next, add all the chicken pieces, stir-fry the dry flavor of the chicken pieces, and then stir-fry the water.

When the chicken pieces are fried, the surface is slightly brown and the fragrance is rich, we can add water.

Chicken stew, the third one can't be put, that is, cold water can't be put.

Stewed chicken soup, the water must be boiled water. Because cold water is added, the chicken will expand with heat and contract with cold, and the meat will contract, so that the umami flavor will not come out and the meat will become very firewood.

Our hotel adds boiled mineral water called spring chicken soup. As soon as the guest hears the name, he feels tall and willing to pay the bill. In fact, this is not entirely a sales routine. Mineral water doesn't contain a small amount of chlorine and fluorine like tap water, and the boiled soup really tastes slightly better. But it doesn't make much difference to add boiling water at home. In the process of boiling tap water, a large part of excess chlorine and fluorine will be volatilized.

In addition, remember to add enough water at a time to avoid adding water in the middle of the stew. If water is added, the chicken soup will become tasteless, with insufficient color and concentration. Therefore, we would rather have more than less. Do this once and you will have experience.

Next. Let's boil the chicken soup over a big fire. Don't cover the water after it boils, and cook for 5 minutes on high fire to make the chicken volatilize a little more fishy at last.

After 5 minutes, we cover the pot, keep the fire and continue to cook for 10 minutes.

After 15 minutes of stewing, the hen's oil oozed out and merged into the water. It is smashed into small particles in violent boiling, and then it is wrapped by free protein to form a suspension. Due to scattering, soup is white to our naked eyes. The chef's jargon is: "Cook thick soup with big fire and clear soup with small fire". Fish soup, mutton soup and beef soup all turn white by the same principle.

When the soup turns milky white, we add all the lotus seeds and gordon euryales, and then add all the corn. It is a very practical skill to boil the soup without anything, and then add the ingredients to stew it together. If you add ingredients in advance, it is difficult to cook white.

Shall we change the casserole to stew chicken soup or use the casserole? The pot of the casserole is full and evenly heated, and the round belly will make the soup roll up and down, so that the ingredients are not easy to paste, and the stewed chicken soup tastes more mellow.

When the soup in the casserole boils, we cover it and stew it for an hour. This time is only a reference, because the older the hen, the longer the stew time, usually between one hour and two hours.

An hour's time will come soon. Let's open the lid, put the red dates in, and then continue to stew for 20 minutes.

After 20 minutes, we open the lid, pour in all the medlar, and add the right amount of salt according to our personal taste. No matter what rice is stewed, salt must be put at the end. Put it too early, it will make the protein of muscle not easy to dissolve, and the umami flavor will not be released, so the soup will turn black and the concentration will not be enough.

After adding salt, turn off the fire and continue to stew 10 minutes. Continue to cook the casserole for a few minutes, melt the salt and cook the medlar. Lycium barbarum is not resistant to high temperature, so if you want to retain nutrients (zeaxanthin, betaine, Lycium barbarum polysaccharide, etc. ), you must not cook for a long time.

When the time came, we opened the lid again and a smell came to our faces. The whole room is full of chicken soup.

The chicken soup stewed in this way tastes delicious and has no fishy smell. The soup tastes mellow, and the more you drink it, the more you want to drink it. Chicken tastes tender, soft, rotten and boneless, and the sweet juice is delicious. The more you eat, the more you want to eat Even after a long period of stewing, chicken is still very nutritious.

Friends who like chicken soup, please try it quickly. If you like my article, please pay attention to it and forward it to more people.

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You can click this link to watch the video, "When stewing chicken soup, remember to put aside three things, the authentic practice of stewing chicken soup, and the soup with white meat is the most nourishing."