How to stew chicken meat that is tender, tender, and delicious

The key to achieving soft, tender and tender meat in stewed hens lies in pre-treatment, temperature control, and ingredient matching. There are mainly five core steps: material selection and processing, blanching to remove fishy smell, heat segmentation, ingredient aroma enhancement, and juice harvesting techniques.

1. Material Selection

Select free range hens that have been raised for about a year, with firm meat and evenly distributed fat. After slaughter, the internal organs and residual blood clots should be thoroughly cleaned, and the chicken should be chopped into 5cm square pieces to ensure even heating. Chicken breast can be cut into thick slices separately to avoid burning over time, and the joints of the chicken legs can be lightly tapped with the back of a knife to break the tendons.

2. Blanch to remove fishy smell

Add ginger slices, scallions, and cooking wine to a pot in cold water, bring to a boil over high heat, and skim off the foam. The blanching time should be controlled within 3 minutes, and immediately rinse with warm water after removing to avoid meat shrinkage. Keep the original soup and let it settle. Take the top layer of clear soup and set it aside to enhance the freshness and flavor of the stew.

Section 3: Heat and fry ginger and garlic in a hot pot with cold oil until fragrant. First, stir fry the chicken over high heat until the surface turns slightly yellow, then pour in hot water to cover the ingredients. After boiling, reduce the heat and simmer slowly for 40 minutes. Using a clay pot or enamel pot is more conducive to insulation. In the last 15 minutes, add the boiled side dishes to keep the Noodles in soup seemingly open.

4. Fragrance enhancement ingredients

Paired with dried mushrooms and red dates can increase natural freshness and sweetness, while tangerine peel or hawthorn slices can soften fiber. Only 1 star anise and 2 fragrant leaves are needed as spices to avoid masking the original flavor. Add goji berries before serving. Salt should be added during the last 10 minutes of stewing, as adding salt too early can cause protein to solidify.

Fifth, Juice Collection Technique

When the chicken can be easily penetrated with chopsticks, turn the heat to medium and collect the thick soup. Drizzle a little sesame oil or chicken oil to brighten up, sprinkle chopped scallions or cilantro to enhance the flavor. If you pursue a thicker texture, you can use water starch to thicken the sauce, but it is recommended to keep the original flavor of the traditional clear stew method.

It is recommended to pair daily consumption with root vegetables such as yam and carrots to balance nutrition, with a weekly intake controlled within 500 grams. hypertensive patients should reduce the amount of soy sauce used, and gout patients are advised to skim off surface oil. The remaining chicken soup can be filtered and refrigerated as a broth base for cooking noodles or stewing dishes, but it should not be reheated more than twice. Choosing organic certified free range hens is safer, and thorough cleaning before stewing can reduce the risk of hormone residue.