Old hen soup is rich in nutrition and is a popular soup. However, many people first boil chicken soup with water. In fact, chicken is different from big bones, with less blood stains. Once the chopped black pepper chicken pieces are soaked in water, the original ecology and mellow flavor of the old hen soup will be greatly affected. However, if the chicken breast is not cooked immediately, it will smell fishy and endanger the delicacy of the soup.
I used to visit a relative's house. Her father had been cooking for decades, and the old hen soup was so strong that I couldn't forget it after drinking it, so I immediately asked her father for advice. Actually, it's very simple! He said that only by mastering the following four methods can a delicious old hen soup be stewed!
1. If the old hen soup is not greasy, the pigskin must be removed. More than half of chicken vegetable oil is concentrated in pig skin. For better taste and physical and mental health, pigskin and vegetable oil should be peeled off first
2. Chopped black pepper chicken pieces need not be soaked in water, put them in cold water for 20 minutes, change the water in the fish tank twice in the middle, and then wash them several times to remove blood residue!
3. Before cooking the soup, add pure grain wine and ginger slices to the chicken breast, stir fry a little, which can remove the fishy smell and refresh your mind.
After the old hen soup is simmered, it will turn red for five minutes, and the soup will be more fragrant.
Here * * * enjoy a famous soup in Guangdong Province, Wuzhitao Chicken Soup, which has the function of strengthening the spleen and nourishing the stomach. The actual effect is very good, and it is very suitable for making soup frequently. If the body is too wet, you have other diseases, or you need to see a doctor.
Nice name: Finger Peach Chicken Soup-Guangdong Famous Soup
Ingredients: a whole free-range chicken or old hen.
Seasoning: 3 slices of ginger, 5 grams of pure grain wine and 20 grams of finger peach.
-Process-
(1): Peel the bought chicken, remove the vegetable oil and chop it.
Old chickens are suitable for making soup, and so are old hens that have been raised for more than five months. Very tender chicken is suitable for frying, and peeling can make the soup less greasy.
(2): soak the cut chicken breast in cold water for 20 minutes, change the fish tank twice in the middle, and then clean it several times to remove blood stains, and finally control the water.
(3): Heat a pot, put a little oil on low heat, pour in ginger slices and chicken breast, stir-fry until the color fades slightly, then pour in pure grain wine, stir-fry twice and turn off the heat.
This place is not suitable for putting too much oil and does not need to be fried for a long time. The purpose of frying chicken before cooking soup is to digest and absorb the taste of pure grain wine and ginger, and to remove fishy smell and refresh yourself. Some people think it is not good to add pure grain wine, which will damage the taste. Not suitable for children at home. In fact, the amount of pure grain wine is very small, and it has evaporated at high temperature in the case of frying, leaving only the aroma, which is completely harmless to the human body! The frying time here is about 10 second, which is not suitable for too long!
(4): Pour the fried chicken breast and ginger slices into a stone pot, and then add the washed five-finger peach. After boiling, skim off the white foam and simmer for 50 minutes. The soup should be preserved as if it had not been opened, and it should not be half-opened as far as possible to prevent it from "running out" and endangering the original ecology of the old hen soup.
There is no need to pour unnecessary fried chicken juice here in case there is too much oil in the soup. The purpose of making soup is to drink porridge and eat meat. It is recommended to stew in a stone pot instead of a pressure cooker, which will be too bad and the soup will not be fragrant enough. If you like sweetness, you can put a few jujubes!
(5): Finally, boil over high fire for five minutes, which will make the old hen soup thicker. Just put proper salt before cooking.
Salt should not be put too early, otherwise it will promote the coagulation of protein in chicken breast, endanger the precipitation of trace elements, and the taste of soup will be worse.
-Hint-
Although the dish is simple, the old hen soup smells good as soon as the lid is lifted. The passage is extremely delicious, and the chicken breast is moderately soft and hard. On such a cold day, there is nothing like a bowl of old hen soup to nourish the stomach! Follow the prompts and drink a bowl of hot soup.