Cantonese people like to drink soup, all kinds of soups, nourish and clear blood, but our family seems to like sparerib soup and chicken soup best. Even fish soup is rarely cooked at ordinary times, and stewed chicken soup should be the favorite food for most people. Do you like chicken soup? When stewing chicken, some people blanch and some people stew directly, which is wrong! The chef teaches you the right way. It smells good.
Four aunts gave it to a 2-year-old hen a few days ago, and there were still three eggs in her belly after slaughter. Share the practice of stewing old hens. Step 1: Cleaning: First, remove the head and the bottom of the chicken, cut off the nails, cut the chicken into small pieces, add a handful of salt in the water when cleaning, soak it for 15 minutes, and then rinse it with running water several times to quickly remove blood and chicken.
You see, the chicken washed out in this way is particularly clean, and the blood is washed clean, and the natural smell is less. This step is very important. Many people stew the chicken directly and seal the blood in the chicken, which will have a strong smell. The key is to wash it with cold water and salt water first to remove blood stains.
Step 2: blanch the water. Many people are used to boiling water before releasing chickens. This is not right. Boiling water into the meat will shrink the meat, and the old hen's own meat is older. Boiling water makes chicken difficult to swallow.
The correct way is to boil the water in the pot until it bubbles, about 70 degrees, add the chicken pieces, blanch them with water, add cooking wine to remove the fishy smell, wait until the water in the pot boils, and skim off the floating foam on the surface after boiling, so that the chicken soup is clearer and can be fished out.
Step 3: stew the chicken. Wash the cooked chicken with warm water, remember that it is 50 degrees warm water, and many people put it in cold water, so the chicken is not fresh and tender. Then take it out and put it in a casserole, add onion, ginger slices and fragrant leaves, cover the pot and bring it to a boil.
Step 4: Casserole stewed chicken is the best, especially the old hen. If you use iron pot chicken soup, it will taste a little rusty and taste much worse. So after the fire boils, simmer for 40 minutes, add salt to taste, cover the lid and stew for 15 minutes. You can't add salt to the stew first, which will make the chicken firm and lose its fresh and tender taste, so when to add salt is also very important.
Open the lid, the house is full of fragrance, and the stewed old hen is ready. The soup is clear and delicious, the meat is soft and rotten, nourishing and delicious, and it looks delicious.
My family is used to taking out the chicken, drinking chicken soup alone and adding some coriander to decorate it. It's so fragrant that chicken can be eaten directly or fried spicy. It's a delicious appetizer.