Does stewed chicken need to be blanched?

Chicken is a type of meat that appears relatively frequently in people's daily diet. Of course, there are many ways to cook chicken. Many people like to drink chicken soup, so they choose to use chicken to make soup. Of course, many people think that chicken needs to be blanched before stewing. In fact, there is no need to blanch the chicken before stewing it, but there are certain techniques to make the chicken soup soft and delicious.

1. Ingredients

Chicken (preferably raised and killed at home), cooking oil, salt, chestnuts, ginger, cinnamon, dried chili peppers, cooking wine, oyster sauce, soy sauce

2. Practice

1. Wash the chicken and chop it into pieces (use a sharp knife to chop the chicken so it is easier to operate). Put the pieces into a bowl.

2. Prepare some chestnuts, process them simply, peel them, wash them, drain the water and set aside.

3. Add appropriate amount of cooking oil to the pot, pour the chicken into the pot and stir-fry to remove the fishy smell. (Do not blanch the chicken, retain its original flavor, which will make it particularly fragrant.) After the water is dried up, serve and set aside.

4. Add cooking oil to the pot again, add ginger slices and cinnamon, then pour the chicken in and stir-fry.

5. After stir-frying for several times, add dried chili peppers, cooking wine, light soy sauce, then pour in the prepared chestnuts, then pour in water parallel to the chicken, add some oyster sauce and salt, stir evenly and bring to a boil.

After the wok is boiled, pour in the casserole porridge and simmer in the casserole. After the pot boils again, skim off the floating foam and finally cover the casserole pot with a lid. Simmer until the water is slightly dry and then you can serve. This delicious stewed chicken is ready.

Tips

1. Do not blanch the chicken before stewing it. The extra step mentioned above is: stir-fry the chicken slightly in the pan instead of blanching it. This is the best way to maintain the original flavor of the chicken and increase the tenderness of the chicken.

2. After the chicken is cooked, add salt and taste. Add less salt, you can add more if it’s too bland. Do not add umami such as MSG or chicken essence. Salt is added at the end to make the chicken easier to cook, and umami is not added to better appreciate the flavor of the chicken.

3. Cut the chicken into larger pieces. Chicken contains water-soluble nitrogenous substances that increase the flavor of the chicken. The more nitrogenous substances are released when stewing the chicken, the stronger the flavor of the broth will be, and the aroma of the chicken will be relatively weakened. Therefore, the meat should be cut into larger pieces for stewing to reduce the escape of the nitrogenous substances in the meat. This way, the meat will taste more delicious than small pieces of meat.