Stewed chicken soup in iron pot is an essential health food in winter, which usually has a very good buffering effect, but we should pay attention to making the old hen soup delicious.

First of all, we must master the methods and techniques. Stewed chicken soup in iron pot is nutritious and beneficial to digestion and absorption. Generally, chickens should be dried before refrigeration, so that the taste of chicken breast will be better. In the case of soup, we should choose broilers to make the meat more tender.

Extended data

Stewed chicken soup note:

1, the first to choose a chicken.

Everyone likes to pick old hens when making soup, but in fact, young chickens are more suitable for making soup. Broiler meat contains more protein and very little plastic connective tissue, which is easier to be digested and absorbed by human body. Secondly, the chicken used to cook chicken soup is preferably an old hen. The soup stewed by the old hen is more nourishing yin and blood, which is suitable for people who are recovering from illness. Chicken breast stewed with old hen soup tastes tasteless, but it can be used to mix cold dishes.

2. The slaughtered chicken should be frozen first.

Of course, don't say anything about buying live chickens, mainly to ensure the delicious meat. After the fresh chicken is bought back, it should be frozen in the freezer for 3 hours before it can be taken out to thaw the soup. That is the same as the basic principle of sour pork. That kind of chicken breast is the best and the soup will be more delicious.

3. Rice washing water invades bubbles

Before cooking chicken soup, you can soak the washed chicken in rice-washing water for more than ten minutes. In this way, the fishy smell on the pigskin can be removed, and secondly, the chicken breast can be made more tender. Using very simple and easily available raw materials, it can receive extraordinary practical results.