Stewed chicken soup, as a classic delicacy in Chinese food culture, is not only delicious, but also nutritious. However, there is one step that is often overlooked in the stewing process, and that is blanching. Today, let's dive into the necessity of blanching chicken soup and the problems that can arise from the lack of this step.
Blanching, as the name suggests, is the process of blanching ingredients in boiling water for a short time. For stewed chicken soup, blanching has two main functions: one is to remove blood and impurities from the chicken, and the other is to tighten the surface of the chicken through high temperature to lock in the delicious juices inside. It's a simple step, but it's the key to making a delicious chicken broth.
Most people ignore the blanching step when stewing chicken soup, and the result is often woody and fishy, and the taste is greatly reduced. This is because the blood and impurities in the chicken are not effectively removed, and these substances will dissolve in the soup when it is stewed, resulting in a cloudy color and a fishy taste. At the same time, the chicken that has not been blanched is prone to fall apart during the stewing process and loses its original tender texture.
So, how do you do blanching properly? First, we take fresh chicken and chop it into pieces of the right size. Then, put the chicken in boiling water and cook over medium heat for about 2-3 minutes. During this process, you will see the surface of the chicken gradually tighten and the soup will become cloudy. At this time, remove the chicken with a drain net and rinse the surface with clean water to remove the foam. Next, it's time to start making the chicken broth according to your preferences and recipes.
It is worth noting that the blanching time should not be too long, so as not to overtighten the chicken and affect the subsequent stewing effect. At the same time, the blanched chicken should be rinsed with clean water to avoid residual impurities affecting the taste of the soup.
In conclusion, blanching chicken soup before simmering it is a step that should not be overlooked. By blanching, we can remove the blood, water and impurities in the chicken, making the stewed chicken soup clearer and more delicious; At the same time, blanching can also tighten the surface of the chicken, lock in the juice inside, and make the stewed chicken more tender and delicious. So, when making chicken broth, never overlook this crucial step. Only by mastering the correct stewing method can we taste the real delicious chicken soup.
In addition, in addition to the step of blanching, there are many tricks worth mastering in stewing chicken soup. For example, the choice of the material of the saucepan, the control of the heat, the combination of seasonings, etc., will affect the final taste. In the future, we can continue to try and explore, gradually improve our cooking skills, and serve more delicious dishes to family and friends.
Let's make a delicious bowl of chicken soup together! Let the rich aroma and delicious taste become an indispensable part of our lives. In a busy life, making a bowl of chicken soup for yourself and your family is not only a satisfaction for your taste buds, but also a love and cherishment of life.
Finally, I hope this article can bring you some inspiration and help. If you have any questions or suggestions, please leave a message in the comment area. Let's share the joy of cooking and explore the infinite charm of food together.