What should I avoid adding to the stewed chicken? How to make it delicious? Remember that there are no three skills in 2, and the chicken is not firewood, but slippery and elastic.

Many people praised my stewed chicken for its delicious taste. What is the secret? Personally, I think whether the stewed chicken is delicious or not has a lot to do with the practice, and I also pay attention to some skills. Stewed chicken is not fishy, smooth and elastic!

First, it is best not to add anything to the stewed chicken, and then introduce how to cook it well.

Many people say that you can't add cooking wine, pepper and star anise to stewed chicken. In fact, this is as misunderstood as "pigs don't pepper, sheep don't hope, and cows don't leek". Not all methods can't be added, but stewed.

Like Xinjiang saute spicy chicken, Shandong Yimeng fried chicken, etc., they all put star anise and cooking wine.

Sichuan's saliva chicken, rattan pepper chicken, Chongqing spicy chicken and other spicy chicken dishes all have peppers.

It is not necessarily that these dishes are not delicious with Chili and star anise, but they have their own characteristics! As the saying goes, "different sounds in ten miles, different customs in a hundred miles". Chicken stew in every place has its own way. You can't say it's wrong to put some ingredients, as long as it's delicious and healthy.

Speaking of stewing, including chicken soup, in the north, it tastes tender and delicious, fresh and salty! Southerners, on the other hand, pay attention to the reasonable nutrition of ingredients and mainly drink soup. As long as the chicken is not fishy or firewood, the soup is sweet and light without losing its original flavor! Then you need to be careful with accessories.

1, chicken itself is rich in amino acids and full of umami flavor. Try not to put fresh condiments such as monosodium glutamate, chicken powder and chicken juice when stewing.

2. Stewed chicken is different from other stewed chicken practices, so try to put less or no spices, peppers and other heavy seasonings, otherwise it will "stir up" and overshadow the fresh flavor and original flavor of chicken.

Next, share how to cook stewed chicken.

1. There are many kinds of chicken, which one is suitable for stewed chicken?

Like Sanhuang Chicken and Broiler Chicken, they are very popular in restaurants because the meat is tender, easy to cook and more convenient and quick.

But let's stew chicken at home. This kind of chicken is not the first. It is best to choose native chicken or old hen chicken. First, the meat is full and stew-resistant, and the taste is not firewood and somewhat tough. Second, it contains a variety of nutrients and aromatic substances, which is very suitable for the elderly, children and pregnant women to supplement nutrition and tastes delicious.

Do you want to drown the stewed chicken?

My opinion is that native chicken or free-range chicken can be boiled without boiling water, and the floating foam can be thrown away when stewing, which can retain the nutrients and umami flavor to the greatest extent.

However, many fast-growing white-feather chickens sold in the market now are less than two months old. This kind of chicken and frozen chicken need to be blanched for two reasons.

On the one hand, it smells very strong, especially frozen chicken. Because blood is solidified in it, you can only boil cold water in a pot to slowly release blood and impurities.

On the other hand, it is stewed after blanching, the soup color will not be turbid, and there is no odor, which is more appetizing.

3. Pretreatment method of chicken.

Many people think that the way of cutting chicken is irrelevant, especially in the southern vegetable market. The stall owner can help chop the whole chicken into small pieces, but it is too rough and affects the taste of the chicken. It is recommended to operate it yourself.

There are several key points:

1. The skin of the chicken neck should be removed, and the esophagus and trachea inside contain more lymph, so it must be removed.

2. Take out the chicken breast separately, and don't use it for stewing, because the chicken breast is relatively firewood, and it will harden after stewing for a long time, so it can be reserved for other dishes, such as fried chicken breast, shredded chicken breast and chicken chops.

Don't cut the chicken pieces too small, but cut them decisively, especially the chicken skeleton, otherwise the chicken bones will be broken too much, which will affect the taste.

The chicken was divided, and then the stewed chicken.

There are many accessories to choose from. Chicken can be said to be a versatile food. Mushrooms, potatoes, vermicelli, chestnuts, Chinese cabbage, yam, beans and so on can all be stewed together.

First put the chicken pieces into a pot with cold water, boil them with strong fire, discard the blood foam on them, and take them out for later use.

Put the chicken in a hot pot, add cold oil, stir-fry over low heat until the skin shrinks and the edge color turns golden yellow.

The advantage of frying first and then stewing is that the fat and protein of chicken can be released. When stewing in the later stage, the soup is rich and sticky, which can form a natural flavor. Not only is the color beautiful and delicious, but the soup for bibimbap is also a must! And the fried chicken is more fragrant and a little tough! And adding spices such as ginger after stir-frying, the flavor of chicken has disappeared.

After frying, adding Angelica dahurica, although not commonly used, has a rich and profound aroma, which has a very good effect of improving taste and fragrance, and can make the meat flavor more rich and lasting. Because angelica dahurica is slightly stronger, it must not be greedy when using it. A small piece of the whole chicken is enough.

Add ginger onion, star anise, soaked mushrooms and spicy skin, stir fry together, add soy sauce and soy sauce to enhance fragrance and color, add hot water to chicken, don't use cold water, otherwise the meat will become tight and stew for a longer time. Turn the heat down and simmer. During the period, you can put in your favorite side dishes, add salt before cooking, and collect the juice until it is thick.

There are two main kinds of chicken soup:

One is thick soup, which is as white as milk, smooth in taste and rich in flavor!

The other is clear soup, like chicken soup in a restaurant. It looks very clear, but it is also very delicious?

Let's talk about how to make clear soup. As far as home stewed chicken soup is concerned, most people only regard chicken as meat, so the taste level is slightly thin. In addition to chicken, the hotel's chicken stew soup also has lean meat, chicken feet and pig keel, which is more mellow.

Let's start with a simple version of chicken stew suitable for home operation. The taste is not inferior.

Wash the chicken and chop it. Lean meat is equivalent to 1/3 of chicken. Cut it into cubes, about the size of chicken.

Wet the pan with cold oil and pour the oil. If it is a non-stick pan, you don't need to heat the pan or put oil, just put the chicken pieces and spread them out in the pan. Don't turn it over and fry it in medium heat, lock the juice of the meat. If you use a small fire, the water will slip away with the cracks in the bones and the meat will become firewood.

When the fried chicken is burnt, turn it over and fry it on the other side. When the color of chicken nuggets turns white and chicken oil is produced, the added ginger is poured into a bottle of high-alcohol liquor along the pot edge, and the alcohol volatilizes after stir-frying, which not only removes the fishy smell, but also increases the flavor.

Stir-fry the chicken oil in the pot until it becomes clear, then pour hot water into the chicken pieces, add the blanched lean meat pieces, turn to high heat for 3 minutes, and then remove all the floating foam.

Then, cover and simmer for at least an hour. Finally, season with salt. Don't put any other spices. Just try it. Unexpected?

Some of my friends stew chicken soup according to this method, and some feedback that the whole process should follow the steps, add lean meat, ginger and white wine, and put a little salt in the pot. I didn't expect it to be so delicious. Just praise it is the gospel of soup lovers. I'll buy materials tomorrow and stew it again!

Others said that she just used ordinary three-yellow chicken, half a catty of lean meat, a piece of ginger and a little salt. It was so delicious that she didn't drink enough after drinking three bowls! Frankly speaking, she drank the best chicken soup.

Senior Brother of Private School (End)