Chinese Chicken Soup（中式鸡汤）
This is my favorite way to make chicken Stock, no additional seasoning, even with plain water can be very delicious, life more chicken Stock, can warm the stomach and can be cold and strong body.
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The nutritional value of Chinese-style chicken soup is quite high, and drinking it in moderation can benefit one's health. Today's chicken soup recipe is simple to make, making it perfect for beginners. Come and join me in trying to make it together!
1.What chicken is suitable for making chicken soup?
Free-range local chicken: In China, there are various types of chickens, and chickens raised by households are referred to as free-range local chickens. These chickens are preferred for stewing soup because they are fed on grains, insects, and natural foods without commercial feed. As a result, free-range local chickens have higher nutritional value, containing rich antioxidants, with tender meat and a delicate, smooth texture.
2.How to store chicken broth?
For short-term storage, you can store chicken broth directly in the refrigerator under refrigeration, taking care to seal it and store it properly so that it does not harbor bacteria that can lead to spoilage. Refrigerated storage time is relatively short and should be consumed as soon as possible.
For long term storage, you can choose to pour the chicken broth into ice cube molds and place them in the freezer. When needed, you can take out a few pieces to thaw and use, which is not only convenient and quick, but also clean and hygienic.
You can also use a new type of instant liquid chicken broth that can be preserved for a long time to process and store freshness, through specific processing and storage methods, so that the chicken broth can be preserved for up to 100 days under microfrozen conditions.
3.Notes on making chicken soup
1.simmering chicken soup is best to use hens, because hens have a higher fat content, and the stewed chicken soup has a delicious flavor.
2.the internal organs of the chicken, the toenails on the chicken claws, the chicken nose (located between the upper part of the chicken's beak and the eyes), need to be removed cleanly.
5.the best way to simmer chicken soup is to use a casserole, not an iron pot, because the iron pot will bring the flavor of rust into the chicken soup.
6.do not add water to the soup in the middle of simmering chicken soup, otherwise it will affect the freshness of chicken soup.
7.simmering chicken soup is the most commonly used seasoning ginger and green onions, do not add too much strong flavor seasoning (such as anise, cinnamon), so as not to destroy the original flavor of chicken.
8.salt can not be too early, or not only affect the flavor of the soup, the meat is easy to stew is not rotten, must be in the soup is almost good when put.
4.Where to buy chicken soup ingredients?
You can buy them at Chinese stores where they have a very good range of ingredients.
INGREDIENTS
MAIN INGREDIENTS
- 580g of free-range local chicken
ACCESSORIES
- 300g Peeled winter melon
- 20g goji berries
SEASONINGS
- 10g of ginger
- 10g pepper
- 2g salt
- Hot water
- 15g wine
DIRECTIONS
STEP 1
Take out the hens purchased from the Chinese store.
STEP 2
Wash and cut in half (you'll only use half for today's chicken broth).
STEP 3
Prepare the hen and winter melon.
STEP 4
Cut the hen into small pieces, peel and seed the winter melon and cut into thick pieces, peel and slice ginger.
STEP 5
Put the chicken pieces into a pot of cold water, pour in 15 grams of cooking wine, bring to a boil over high heat and then remove from the pot.
STEP 6
Wash foam with warm water, place in crockpot, add ginger, pepper and hot water and simmer for 2 hours.
STEP 7
Stew until 1 ½ hours, add winter melon pieces, goji berries, salt, and continue to stew on the pan.
STEP 8
Half an hour later, the delicious chicken soup was ready.
STEP 9
Picture of the finished recipe.
Recipe analyzer
- Recipes: Chinese Chicken Soup（中式鸡汤）
- Main Ingredients:3
- Servings per recipe:1
- Servings size:900 g
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Energy (calories)：804 kcal
-
Protein：120.95 g
-
Fat：18.99 g
Why gray?
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Carbohydrates：32.42 g
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Protein: 64%514 kcal
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Fat: 21%170 kcal
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Carbohydrates: 15%120 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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