What to put in stewed chicken to make it easier to stew

Stewed chicken is a food that many people like to eat, and it is also a staple dish on the Chinese table. In addition to enjoying the delicious taste, eating stewed chicken can also supplement the human body with various types of nutrients and improve physical fitness. It is a very good food for people with weak constitutions. Of course, there are certain skills to stewing chicken. Next, I will introduce to you the methods and techniques of stewing chicken!

1. Flying water - a very necessary procedure

In fact, not only chicken, but any meat should be blanched before stewing - that is, boiled in boiling water. This not only removes the raw fishy smell, but is also a thorough cleaning process. It can also make the soup clear, not turbid, fresh and fragrant without any peculiar smell. It works just by trying it. Of course, there is a science to flying water. If you put meat in cold water, the meat goes through a cooking process from the time the water is cold to the time it is boiled, and the nutrients are severely lost. It is best to put it in warm water and cook for about 7 to 8 minutes, uncovered and turning it over from time to time. You can also put it in boiling water for 3 to 5 minutes.

2. Put it in the pot---water is hot

When stewing soup, it is best to put the ingredients into the pot with cold water, so that the water temperature can gradually rise and the nutrients and aroma can be fully released. Ingredients put into the pot at the same temperature as water will taste better, so remember to rinse the ingredients with cold water immediately after blanching before putting them into the pot to stew.

3. Heat: guess big or small

When stewing chicken soup, you should first boil it on high heat for about 10 minutes and then turn to low heat. The degree of boiling should be controlled to be almost boiling, because the casserole has a good heat preservation function. If you wait until it boils and then turn to low heat, the subsequent boiling process will cause a loss of the "freshness" of the soup. And don't open the lid during these 10 minutes, otherwise the soup will lose its original flavor.

4. The Art of Adding Salt

This is still a big problem for stewing soup. The time when you add salt can, in a sense, determine the taste of the soup. Whether some people say to add salt when putting the food in the pot or when it is half cooked, it is wrong. If salt is cooked for too long, it will react chemically with the meat, locking the protein in the meat, making the soup taste bland and the meat difficult to stew. So when should the salt be put in? Remember, salt and other seasonings must be added when the soup is cooked. After adding salt, turn to high heat for 10 minutes and then turn off the heat. Do not remove the lid in the middle of the process. This will not only allow all the flavors to be absorbed, but also make the soup more flavorful. Note: do not stir after adding the salt, as this will leave a raw salt taste.