When stewing chicken soup, keep in mind the combination of '3 put and 2 not put', the most nutritious and best way to drink chicken soup

As the saying goes: In winter, start with stewing chicken soup. Every year in winter, my family cooks chicken soup the most. Let’s not talk about the taste. Chicken itself is rich in high-quality protein and trace elements, which can enhance physical fitness and improve immunity. , nutrient-rich, light and less oily, very suitable for the elderly and children at home.

So, what are the best chickens to use when making chicken soup? Should I blanch the chicken first? Which condiments can be added when stewing chicken soup, and which cannot be added? Do you use cold or hot water for stewing chicken soup?

Below, I will tell you all that the chicken soup you stew is delicious, nutritious, and full of color and flavor.

First question: Which chicken is the best to use when making chicken soup?

Use old hens, black-bone chickens and native chickens, these three types of chickens are the best. Compared with broiler chickens, the nutritional value of native chickens is higher, because native chickens are free-range and eat natural food, and they go out every day to find food to eat, exercise more, and the meat is not firm. firewood.

Black-bone chicken is rich in melanin, as well as amino acids and other nutrients. It is a very valuable tonic. It is also a good choice to use black-bone chicken stew. It is very suitable for the elderly, children, and postpartum women.

When stewing chicken soup, you have to choose between a hen or a rooster. It must be a hen. The hen has the functions of nourishing qi and blood, strengthening the spleen and nourishing deficiency. Chicken soup stewed with old hen is very suitable for people with qi deficiency. The meat is delicious and nutritious. High value.

The second question: Should I blanch the chicken first?

Of course chicken can be blanched, blanching is mainly to remove blood foam and impurities, reduce the fishy smell, and make the chicken soup more delicious and clean. Many people worry about the loss of nutrition. This is just intuition. The blanching time is so short, the nutrients in the chicken will not be lost too much.

Next, let’s blanch the chicken nuggets:

I use old hens here, prepare half of the old hens that have been processed, clean them and chop them into even small pieces.

Boil water in the pot, put the chicken pieces in cold water, add a few slices of ginger to remove the fishy smell, it is easier to boil the blood and impurities in the chicken pieces when the chicken pieces are put in cold water. When the water is boiled, it will be boiled slowly. After the water is boiled, use the boiled impurities. Beat the spoon clean, cook for about 3 minutes, the chicken pieces will change color and pour out immediately, wash the blood on the top with clean water, and drain the water for later use.

The third question: which seasonings can be added when stewing chicken soup, and which cannot be added?

Let’s talk about the “2 do not put” of stewed chicken soup.

The first one can’t put cooking wine: Although cooking wine has a good effect of removing fishy smell, it is only in the case of cooking. Don’t put it when cooking chicken soup, it will destroy the original fragrance of chicken soup. Adding cooking wine, the wine smell is difficult to volatilize The taste of chicken soup is sour, so it is best not to add cooking wine no matter what kind of soup is made.

The second one can’t put pepper: the original chicken soup tastes the best. Many people add some pepper in order to make it more delicious. Although the pepper has the effect of Tixiang, it has a certain irritant, not only can’t be removed The fishy smell will mask the umami of the chicken soup and make the fishy smell heavier.

What seasonings are better for stewed chicken soup? You can add some more nourishing ingredients, here are the ingredients needed when stewing chicken soup:

Prepare a yam, peel the skin clean, cut it into hob blocks, soak it with water after cutting, and pour a little white vinegar to prevent oxidation and discoloration.

Prepare a few red dates and wolfberry, soak them in water for a while.

Prepare to order a piece of ginger, cut into slices; a section of green onion, cut into horseshoe slices.

Next, we start to stew chicken soup:

Heat the wok, add an appropriate amount of vegetable oil, when the oil is 50% hot, add the shallots and ginger and stir-fry until fragrant, pour in the chicken pieces that have been controlled with water, turn on medium heat and stir-fry continuously, add a little salt for easy frying The moisture inside, stir-fry the chicken pieces until fragrant, stir-fry until slightly discolored, and put them in the casserole.

The fourth question: should the chicken soup be stewed with cold water or hot water?

We must use cold water when stewing chicken soup, because with hot water, the protein in the outermost layer of the chicken will solidify immediately when it is hot, and the nutrition in the chicken pieces cannot be fully stewed, and the protein inside cannot be fully dissolved and stewed out. The soup was not tasty.

We add an appropriate amount of water to cover the chicken pieces, boil over high heat and simmer for 40 minutes, so that the nutrients in the chicken pieces can be incorporated into the soup.

After 40 minutes, pour the yam, red dates and wolfberry into the pot, bring the soup to a boil again, turn to low heat and continue to simmer for 5 minutes, stew the yam and absorb the umami of the soup. Goji berries cannot be boiled for a long time, so they should be put in the pot last to avoid overcooking.

When the time is up, we open the lid of the pot, add an appropriate amount of salt, dissolve the seasoning first, then pour it into the pot, and an authentic chicken soup is ready.

In the cold winter, it is recommended that you cook more chicken soup for your family, which will not only improve your immunity, but also strengthen your physique, making you and your family more energetic.