How to make delicious chicken soup

Drinking soup is a habit of many people. Nowadays, people pay more and more attention to health care. Many young people are busy with work and rarely have time to exercise. Coupled with various pressures in life, it is easy to cause health problems. However, if we like to drink soup, especially chicken soup, drinking chicken soup properly can not only nourish the body, but also enhance the body's resistance, which is very beneficial to human health.

How to make chicken soup delicious?

Many people like to drink the delicious chicken soup. Chicken soup is also a stock used in many dishes and can enhance the flavor. In the past, when there was no chicken essence or MSG, people would use chicken soup or dry chicken bones and grind them into powder to make a seasoning to enhance the flavor.

1. Choose a native chicken (that is, a firewood chicken) or an egg-laying hen (that is, a chicken that lays eggs), and then an old hen. It must be a living, freshly slaughtered chicken. Such a chicken will be fresh, tender and delicious when stewed.

2. Removing some of the chicken's attachments can make the chicken soup more delicious. Accessories that affect the color and taste of the soup include: the red internal organs of the chicken, such as the liver, lungs, and heart; cutting off the nails on the chicken claws, as there are a large number of bacteria in the nails, which can easily contaminate the entire pot of chicken soup; removing the chicken nose, which is located between the upper part of the chicken's mouth and the eyes, otherwise the chicken soup will easily have an unpleasant smell.

3. Rice water contains certain starch, vitamins and trace elements. Before making soup, soak the chicken in rice washing water for 15 minutes. This will not only remove the odor on the chicken skin, but also make the chicken more tender. (Optional)

4. When stewing chicken soup, you should use a porcelain pot or casserole, so that the chicken soup will retain its original flavor. Do not use an iron or aluminum pot, as the chicken soup will not taste delicious. Iron and aluminum pots can easily destroy the aroma and flavor.

5. When stewing chicken, put it in a clay pot or casserole with cold water. Add enough water at one time. Do not add water in the middle, otherwise the soup will not be mellow. If you really add too little water, you must add boiling water in the middle. First, cover the pot and bring to a boil over high heat. Open the pot and skim off the blood foam. Make sure to skim it off cleanly so that the chicken soup will be clear. After skimming off the blood foam, add cooking wine, ginger slices or longan (longan is optional), cover the pot and turn to low heat. Do not open the lid casually at this time, as the soup that has "lost gas" will easily lose its original flavor.

6. Stew the chicken until it is about 70% cooked. If you are stewing a nutritious chicken soup, and you like mushrooms (stew dried mushrooms with chicken pieces, add fresh mushrooms when they are 70% cooked), red dates and wolfberries, etc., add them at this time. The chicken soup will taste particularly fresh and sweet. But the ingredients should not be too much or too diverse, otherwise it will easily destroy the taste. On the contrary, if you are stewing broth for cooking, you don’t need to add these ingredients, just stew it until it is cooked.

7. Do not add salt too early, otherwise not only will the soup become less flavorful, but too much salt will also make the meat difficult to stew. Be sure to add salt when the soup is almost done. After adding salt, simmer for a few minutes and then turn off the heat. This way the salt will penetrate into the chicken and a pot of fragrant chicken soup will be ready.