In traditional cooking, the use of spices is the key to enhancing the flavor of dishes, and the uniqueness of chicken stew, as a home-cooked dish, often depends on the selection and combination of spices. Today, we're going to take a look at a few spices that are commonly used in chicken stews – bay leaf, cumin, cardamom, kaempfera and angelica.
1. Bay leaves. 
Bay leaves, also known as bay leaves, are the leaves of the laurel tree, commonly found in Chinese stews and hot pots, and are characterized by a dark green color in appearance with oval-shaped leaves with a strong aroma. In stewed chicken, the main function of bay leaves is to add aroma and make the stewed soup more mellow. The amount of bay leaves should not be too much, generally put one or two slices, so as not to rob the flavor of other spices.
2. Cumin.
Cumin, also known as fennel seeds, is the seed of the fennel plant, which is characterized by its granular, yellow-green appearance and special aroma. In stewed chicken, the role of cumin is to add flavor and remove fishiness, making the chicken more delicious. The amount of cumin can be adjusted according to personal taste, and it is generally recommended to add a small rub at the beginning of the stew, and as the stew progresses, its aroma will gradually penetrate into the chicken.
3. Grass-cardamom. 
Grass cardamom, is the dried and ripe fruit of the ginger family, its appearance is characterized by a round spherical shape, the surface is gray-brown to gray-green, and has a strong aroma. In stewed chicken, the function of grass cardamom is to increase the flavor and remove the smell, and it also has the effect of promoting the separation of bone and meat. The amount of grass cardamom is relatively small, and it is generally recommended to add one at the beginning of the stew to give full play to its aromatic and fishy effect.
Fourth, Shannai. 
Kaempfera, also known as sand ginger and sannai, is the rhizome of the ginger family, which is characterized by irregular blocks, yellowish-white or pale yellowish-brown surface, and has a special aroma. In stewed chicken, the role of kaempfera is to remove the smell and enhance the flavor of the stewed chicken, making the stewed chicken more delicious. The dosage of Kaempfera should generally be well controlled, and 1 small piece of chicken can be put in a pound of chicken, and as the stew progresses, its aroma will gradually penetrate into the chicken.
5. Angelica dahurica. 
Angelica Angelica, also known as Angelica Angelica chuanensis, is the root of Angelica Angelica in the Umbelliferae family, its appearance is characterized by a conical shape, the surface is gray-brown or yellow-brown, with a strong aroma, in stewed chicken, the role of Angelica Angelica is to increase the flavor and remove the fishy and the effect of the body, the dosage of Angelica Angelica is relatively small, it is generally recommended to add a small section at the beginning of the stew to give full play to its effect of increasing flavor and removing the fish.
When it comes to stewing chicken, choosing the right spices and knowing how to use them is key. In addition to the above-mentioned bay leaves, cumin, cardamom, kaempfera and angelica, other ingredients such as jujubes and wolfberries can be added according to personal taste to increase the nutritional value and taste of the stewed chicken, and some other spices such as tangerine peel and cloves can also be added. Spice combinations like this one contain dozens of spices and are packaged in kraft paper bags and hand-selected to make them perfect for home use.
In the process of stewing, pay attention to the control of the heat, generally speaking, first boil with a strong fire to allow the chicken to fully absorb the aroma of spices, and then turn to low heat and simmer slowly to make the chicken more crispy and flavorful. At the same time, pay attention to the degree of juice collection of the soup and avoid being too thick or too thin.
In terms of seasoning, it is recommended to add salt at the end, because salt can make the meat firmer, if you add salt in advance, it may cause the meat to become hard, in addition, you can also add cooking wine or liquor in moderation during the stewing process to remove the smell and flavor. February** Dynamic Incentive Program