The rookie turned to stew chicken for help.

I said: From your supplementary explanation, you also saw many cooking methods. Now some people suspect that some problems in the process cannot be realized, right? I will talk about my point of view from this aspect:

First of all, the ingredients for stewing poultry meat are usually boiled in water first (in chef's jargon, the original ingredients are put into boiling water for a short time, depending on the specific materials. ) Rinse with cold water after soaking, and then drain. Add cold water to the pot, and add enough water at a time. It is forbidden to add cold water halfway, and then add ingredients to stew with other ingredients (the time sequence of course depends on the specific materials). The fire is boiling, but a small fire is brewing. What does this mean? There is a saying in the south of China that "a big fire boils, but a small fire lasts", and in the north, "a big fire works, but a small fire dries" actually means this. In this process, after the fire boils, you must remember to remove the floating foam from the soup with a spoon, so that the soup is more delicious.

There is nothing wrong with the soup you asked, except that you added too little water. For the topic of soup making, the industry now thinks that the soup making time is generally 1 to 1.5 hours, which is the most suitable time and has the highest nutritional value. If it is chicken soup, 1 hour is enough.