How to stew chicken until it's both tender and delicious

To make stewed chicken both tender and fragrant, the key lies in the combination of ingredients, heat, and seasoning techniques. There are mainly five key points: meat quality selection, pretreatment method, stewing time, ingredient matching, and juice harvesting techniques.

1. Meat Quality Selection

Choose free range chickens or three yellow chickens, which have firm meat and evenly distributed fat, and are not easy to harden after stewing. Chicken legs and wings contain an appropriate amount of fascia, which makes them more tender and flavorful when stewed for a long time. Avoid using broiler breast meat, as it has coarse fiber and less fat, and is prone to burning wood.

2. Pre treatment method

After cutting the chicken into pieces, soak it in cold water and blanch it with ginger slices and cooking wine to remove the fishy smell. Lightly tapping the chicken fibers with the back of a knife can damage the tissue, while adding a little starch or papain to marinate can make the meat softer. Frozen chicken needs to be completely thawed, otherwise it will be unevenly heated inside and outside.

III. Stewing Time

Simmer in a clay pot over low heat for at least two hours, keeping the water surface slightly boiling. After the pressure cooker is heated, turn it to low heat and press for 25 minutes. Natural pressure relief can maintain the integrity of the meat. The cast iron pot has good sealing, and stewing over low to medium heat for 90 minutes can achieve the effect of separating bone and meat.

Fourth, ingredient pairing

Pairing with fresh ingredients such as shiitake mushrooms and dried scallops can enhance the flavor level. Stir fry star anise, cinnamon and other spices in advance until fragrant, then stew. Add scallions, ginger and garlic in two portions. Acidic substances such as hawthorn and vinegar can soften muscle fibers, but they should not be added too early.

Fifth, Juice Collection Techniques

In the later stage of stewing, open the lid and turn to high heat to collect the thick soup, constantly stirring to make the chicken evenly coated with juice. Drizzle a little sesame oil or chicken oil to enhance the aroma, and finally sprinkle chopped scallions or cilantro to enhance the flavor. Keeping an appropriate amount of the original soup can prevent the meat from drying out.

It is recommended to pair it with seasonal root vegetables and stew it together, which can absorb the meat aroma and achieve balanced nutrition. Control the time of salt addition, adding salt too early can cause protein coagulation and affect the softness. Using enamel or clay pots can better maintain temperature stability and avoid repeated heating that can damage the taste. Stewed chicken soaked in broth and refrigerated overnight will enhance its flavor. When reheating, pay attention to low heat and slow temperature. Pay attention to the combination of meat and vegetables, and add carrots, potatoes, etc. to increase dietary fiber intake.