What seasonings are added to stewed chicken

Stewed chicken can be seasoned with star anise, cinnamon, fragrant leaves, ginger, scallions, and other seasonings, which can not only remove fishy smell and enhance aroma, but also comply with healthy eating principles. The seasoning combination should be adjusted according to personal physique and nutritional needs, avoiding excessive use of irritating spices.

1. Octagonal

Octagonal contains volatile components such as anethole, which can effectively remove the fishy smell of chicken meat. Its mild and pungent properties are suitable for people with weak and cold constitution, but those with yin deficiency and excessive fire should reduce the dosage. When stewing with chicken, it is recommended to use the whole piece and remove it after stewing to avoid bitterness.

2. Cinnamaldehyde in cinnamon has the effect of promoting blood circulation, and adding it to stewed chicken in winter can enhance the warming effect. Diabetes patients need to control the dosage when using, and its active ingredients may affect blood sugar. It is recommended to choose whole cinnamon instead of powder, and stew for more than 30 minutes to fully release the aroma.

3. Fragrant Leaves

Fresh fragrant leaves contain antibacterial ingredients such as eucalyptol, which can inhibit the growth of microorganisms during stewing. Dried fragrant leaves have a richer flavor, but they need to be soaked in advance to restore their activity. It is recommended for hypertensive patients to reduce the ratio when using it to avoid excessive sodium intake.

4. Ginger

Ginger protease can break down chicken fiber to make the taste more tender and smooth, and gingerol can stimulate the secretion of digestive juices. For those with a dry and hot constitution, it is recommended to remove the skin and use it. Increasing the amount of ginger during wind cold and cold can help sweat and relieve symptoms. Cracking the ginger during stewing is more effective than slicing it.

Section 5: Scallion

Scallion white contains allicin and allyl sulfide, which combine with chicken fat to produce a special aroma. People with respiratory sensitivity are advised to add scallion green parts in the later stage. Scallions should contain more antioxidant substances and should not be discarded. Overnight stewed chicken should remove scallions to avoid sour taste.

It is recommended to use a clay pot or enamel pot to maintain a constant temperature during the stewing process. First, blanch the water to remove blood foam, and then switch to clean water for stewing. Pairing with vegetables such as shiitake mushrooms and carrots can balance nutrition, and adding salt can prevent the meat from turning into wood. Control the amount of high sodium seasonings such as soy sauce and Douban sauce. Patients with hypertension can use mushroom powder as a substitute. When consuming, skim off the surface oil and pair it with mixed grain rice for better protein absorption. Red dates and goji berries can be added to enhance the nourishing effect during a cold, but they should be kept light during a fever. Overnight stewed chicken should be boiled and refrigerated, and thoroughly heated before consumption again.