How to stew chicken soup deliciously and richly, fresh and not fishy? 4 little tips to make chicken soup tasty and nutritious.

There is a saying that ‘without chicken, no meal’. This shows that chicken is a dish with a high rate of appearing on people's tables. Chicken has many ways to cook, such as boiling, stir-frying, and stewing, all of which are popular. Especially for the elderly, children, and pregnant women who need to replenish their bodies, a bowl of chicken soup is indispensable.

So, how to stew chicken soup so that the chicken is tender and juicy, fragrant and delicious and not fishy? Some people like to blanch the chicken first when stewing chicken soup, but this is not the most correct method. I’m going to share a few tips with you. Before putting the chicken in the pot, just do one more step, you don’t need to blanch the chicken, and the soup that comes out is very fragrant and delicious.

First, put the chicken into the water from washing rice, and soak it for 20 minutes. Because the water from washing rice has the effect of removing fishy smell and strange taste, and makes the chicken more tender.

Second, add a suitable amount of salt to the water, and put the chicken in to soak for 20 minutes. Because the density of saltwater is greater than the blood, the blood will automatically come out after soaking.

Third, add a suitable amount of liquor to the water, and put the chicken in to soak for 30 minutes. Not only can it remove the fishy smell, but it also makes the stewed chicken soup more fragrant.

Fourth, you can also add ginger, scallion, salt and a little vinegar to the water to soak. This will make the chicken more tender.

Use one of these 4 methods to soak the chicken, then put it in the pot. After boiling, you can skim off the foam.

Today I’m going to share the most common chicken soup recipe in our area in spring. Let’s take a look together!

Salted Meat and Mushroom Stewed Chicken

Ingredients: Half a chicken, 1 spring bamboo shoot, 150g fungus, 1 small piece of salted meat, a little salt, appropriate amount of liquor

Process: 1. First, wash the half chicken and cut it into small pieces. Cut the salted meat into thin slices.

2. Wash the fungus and peel the tender part of the spring bamboo shoot, and cut it into small pieces.

3. Put the cut chicken into water with liquor and soak it for 30 minutes, then take it out and put it together with the salted meat into the pot.

4. After boiling, skim off the foam, add some liquor, and bring it to a boil. Then turn the heat down to medium-low and simmer for a while.

5. After simmering for 20 minutes, put the washed fungus and bamboo shoot pieces into the pot and continue to simmer.

6. Continue to simmer until the chicken soup becomes thicker, the chicken meat is rotten and tender, and add appropriate amount of salt to adjust the taste.

7. Then simmer for 5 minutes and turn off the heat.

8. The chicken soup made in this way is particularly delicious, flavorful and not greasy.