Chicken soup has always been famous for its deliciousness, and in addition, it can also help relieve cold symptoms and boost the human immune system. However, there are secrets to cooking a nutritious and delicious pot of chicken soup. Recently, Hong Kong's "Ming Pao Health Network" published five great tips for stewing chicken soup, and we have invited Gao Bingyi, Vice Chairman of the China Cuisine Association, to interpret them one by one.
First, you must know how to choose the chicken. People often prefer old chickens for making soup, but actually, a young chicken is more suitable. The meat of a young chicken contains more protein and very little elastic connective tissue, making it easier for the body to absorb. Secondly, for stewing chicken soup, a hen is the best choice, as the soup stewed from a hen is more nourishing and suitable for people recovering from a serious illness. The chicken meat itself may be bland after stewing, but it can be used in cold salads.
Secondly, it is best to use a clay pot for stewing chicken soup, not an iron pot, because an iron pot can impart a rusty flavor to the soup, whereas a clay pot can better concentrate the umami and enhance its deliciousness.
Third, when stewing chicken soup, the water should cover the chicken by three to four fingers; too much or too little is not good. Do not add water to the soup while it is simmering, as this will affect its flavor.
Fourth, you should use cold water and simmer over low heat, maintaining a gentle, rolling boil throughout the process.
Fifth, you can add foods that absorb oil, such as winter melon or mushrooms, to reduce cholesterol absorption. Any leftover chicken soup must be brought to a boil, allowed to cool, and then refrigerated. It is best not to add seasonings while the soup is stewing. If you find the flavor too bland, you can add seasonings after serving to adjust the taste.
Ginseng and Ophiopogon Stewed Chicken Soup