Is it better to stew or boil flower glue chicken soup

Stewing and boiling flower gum chicken soup each have their own advantages. Stewing soup is more suitable for preserving nutrients, while boiling soup is easier to release flavor. The selection of cooking methods for Huajiao chicken soup should consider factors such as taste requirements, nutrient retention, time cost, ingredient characteristics, and digestion and absorption.

Stewed soup can preserve the collagen and freshness of chicken meat as much as possible by slow boiling over water. The soup is clear and not cloudy, suitable for those who pursue the original flavor and have ample time. Flower gum gradually softens in a constant temperature environment of 80-90 degrees, releasing a more uniform and delicate gel that is more friendly to those with weaker gastrointestinal function. When paired with red dates, goji berries and other auxiliary materials, stewing can avoid high temperatures damaging the effective ingredients of the medicinal herbs.

Soup making allows ingredients to quickly release their flavor by boiling directly, resulting in a rich and mellow broth that is suitable for those who pursue efficiency or prefer a full-bodied taste. Continuous boiling helps to decompose the large molecular substances in the gum, but high temperatures may cause the loss of some water-soluble vitamins. If using old hens or pairing them with durable medicinal herbs such as Codonopsis pilosula and Astragalus membranaceus, the soup can better blend the flavors of the ingredients and herbs.

It is recommended to choose the cooking method according to actual needs. If nourishing and health preserving are the main focus, stew soup should be given priority; If you pursue speed and flavor levels, you can choose to make soup. Regardless of the method, the amount of salt added should be controlled to avoid excessive purine levels caused by prolonged cooking. When consumed, blanched vegetables can be paired to balance nutrition, and should be consumed no more than 3 times a week. Gout patients should consume with caution. Choosing high-quality carrageenan and fresh chicken is the key to ensuring the quality of soup. Soaking the carrageenan thoroughly before cooking can help remove fishy odors.