Should I blanch the chicken before stewing

When stewing chicken, it is necessary to blanch it, because there is some blood in the chicken. If the blanching step is not performed, there will be a layer of white foam on the soup when we make the soup, and it will become more and more, which will not only affect the color of the soup, but also the taste of the soup. Therefore, the chicken must be blanched when stewing. Whether it is chicken or ribs, etc., if you want to use them for soup, you need to blanch them.

1. Should I blanch the chicken before stewing it?

Blanch it in water. After the chicken is slaughtered and cleaned, it is put into boiling water and boiled for 5 minutes, which is what we usually call "boiling". In fact, not only chicken, but any meat should be boiled in boiling water before stewing. This not only removes the raw fishy smell, but is also a thorough cleaning process, and can make the soup clear, not turbid, fresh and fragrant without any peculiar smell.

2. How to make chicken soup

Ingredients: black chicken, red dates, shredded ginger, wolfberry, astragalus, angelica, and codonopsis.

Method: Wash the red dates and wolfberries, and cut the red dates in half! Wash and cut the codonopsis into sections, wash the angelica and astragalus, and soak them in water with the red dates, wolfberries and codonopsis for later use! Cut the black chicken into pieces, wash, cut the ginger into shreds, put it in a pot with cold water, and boil the ginger and black chicken! Pour out the water again, this is to remove the blood and fishy smell of the black chicken. Don't cook it for too long, you can pour out the blood after boiling it for a while! Pick out the ginger shreds in the black chicken! Pour the soaked red dates, wolfberries, codonopsis, astragalus, and angelica into the pot together with the soaking water. I usually soak them a few hours in advance! If there is not enough water, you can add some cold water! Generally, the amount of water is as much as the soup! Cover the pot and cook for 20 minutes. When the time is up, open the pot and add salt and chicken essence to season!

3. Chicken Soup Method 2

Ingredients: half a black chicken, 150 grams of pork, 20 grams of red dates, 2 ginsengs, 10 grams of wolfberries, 2 slices of ginger, and 3 grams of scallions.

Preparation method: Clean the black-bone chicken, chop the pork into pieces, and wash the ginseng, wolfberry, red dates and other ingredients. After the water boils, add the black chicken and pork, boil to remove the blood stains on the surface, then pour out and wash. Put black chicken, ginseng, wolfberry, red dates, ginger and onion into a stewing pot. After stewing for 2 hours, add salt and it is ready to eat.

Tips for making chicken soup

When stewing soup, it is best to put the ingredients into the pot with cold water, so that the water temperature can slowly 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 boiling before stewing them in the pot.

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 lose the "freshness" of the soup. And don't open the lid during these 10 minutes, otherwise the soup will lose its original flavor.

For stewing soup, this is still a big problem. 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 up the protein in the meat, making the soup taste bland and the meat difficult to stew.

In fact, salt is different from other seasonings. You must grasp the time to add salt. If you do it well, the taste of the soup will be richer and more tender. Therefore, salt must be added when the soup is stewed. Also, pay attention to after adding salt, stew on high heat for ten minutes before turning off the heat. This way, the chicken soup will taste more delicious.