If it's ordinary chicken sold in the stew market (if it's frozen chicken in a chicken farm, don't cook it, it's only suitable for cooking, and it doesn't have the delicate flavor of chicken), I suggest you cut the chicken into pieces, rinse it clean, put cold water in the pot (be sure to put enough water, which will consume a little more in the stew process), and as soon as the water in the pot boils, immediately knock off the floating foam on the water surface and beat it as many times as possible. Then, turn on the fire until the water boils, take a large piece of old ginger (less chicken pieces, less ginger, and vice versa, depending on the situation), pat it twice with a knife to make it loose but not broken, and put it in the pot. Then cut the washed two green onions into pieces, put them into the pot, and add a little pepper (pepper is very important, because it seems that pepper is naturally chicken nuggets, which can enhance the taste of chicken soup, but there are two kinds of peppers, one is that cooking is very hemp, and the other is that soup is not hemp, but it is very fragrant, so it is best to choose the kind that is not hemp and fragrant). If you have pepper granules, you can put five to ten, and the dosage is. After putting the four kinds of ginger, onion, pepper and pepper in, put down the pot cover and change the fire to medium fire. After stewing for 30 to 40 minutes, if there is a casserole at home, pour the chicken soup from the original pot into the casserole and stew for another 40 minutes. When to put salt can be according to your own preferences. I like to put salt when changing casserole, because meat is not easy to age. If there is no casserole, simmer for 30 to 40 minutes. The taste can be seasoned. If the taste is not delicious enough, you can add a little chicken essence, and it is best not to use monosodium glutamate.
The stew is milky white, delicious, fragrant and memorable.
It would be much easier to stew authentic chicken (authentic chicken is really hard to find now, that is, chickens in rural areas are fed with feed and rarely use food and vegetables). Only pepper and salt are used as seasoning, but the taste is more beautiful.
If you just want to make chicken soup fragrant and delicious, just do as I said above. If you want to make chicken soup more nourishing and make soup have the function of medicine tonic, it is of course another matter, with different effects and different practices, because the emphasis is not on taste, but on health preservation. In the supermarket, you can buy ready-made health nourishing stewed chicken seasoning package. Traditional Chinese medicine (such as jujube, medlar, Adenophora adenophora, Sophora japonica, Radix Pseudostellariae, etc.). ) A good match, with instructions for use when stewing chicken.
Good boy, but be careful when you love her next time. This is too harmful to your health.