Should I use hot water or cold water to stew chicken?

Maybe many of our families will stew some chicken during festivals. Chicken is a very nutritious thing, but many people stew chicken with hot water, which may cause the loss of nutrients on its surface. Stewing chicken with cold water can effectively lock the amino acids on the surface of the chicken, making the chicken we stew more delicious. Let's get familiar with whether to stew chicken with hot water or cold water.

1.Cold water is good.

It is best to use cold water to make soup. Because there is usually a little meat on the bones, if you pour hot or boiling water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperature, and the outer layer of protein will solidify immediately, making it impossible for the inner and outer layers of protein to fully dissolve into the soup. Only by adding enough cold water at one time and heating it slowly can the protein be fully dissolved into the soup, and the soup will taste delicious. In addition, do not add salt too early when making soup. Salt can cause the water in the meat to run out quickly and will also accelerate the coagulation of protein, affecting the flavor of the soup. It is not advisable to add soy sauce too early, and do not add too much other seasonings, such as onion, ginger and wine, otherwise it will affect the flavor of the soup itself.

2. Ingredients: 1 broiler, 8 grams of salt, 5 grams of MSG, 10 grams of green onion, 10 grams of ginger, 15 grams of seasoning, and 3 grams of sesame oil.

Preparation method:

1. Cut open the chicken and remove the internal organs, taking care to remove the lungs stuck to the sternum. Put it into clean water to rinse off the blood, and use the base of a knife to chop the chicken into egg-sized pieces. Cut the green onion into sections and the ginger into cubes.

2 Put the wok on the fire, boil a pot of water, put the chicken pieces in, wait for the surface to shrink, take out, wash in cold water, and remove the dirt on the surface.

3 Put the wok on the fire, add water, put in green onion, ginger, seasoning, salt and MSG, put in the chicken pieces, and cook on low heat after boiling. Cook for about 25-35 minutes until the meat is tender and ready to eat.

Try to use some cold water when stewing chicken. Although cold water may increase the stewing time of the chicken, it will help us ensure that the nutrients are not lost, and it can also improve our taste and deliciousness. At the same time, eating more chicken can also effectively help us replenish the protein needed in the body and improve our immunity.