We all know that chicken soup is very nutritious, and especially clear chicken soup has a unique effect on preventing and treating colds. So, how is clear chicken soup made? Today, I will recommend 3 methods for making homemade clear chicken soup for everyone. Come and learn a couple of tricks.
Clear Chicken Soup
Nutritional Value of Chicken Soup
Although chicken soup is not a medicine for treating colds, it can alleviate cold symptoms and improve the body's immune function. This is because chicken soup can effectively inhibit inflammation and excessive mucus production in the body, which helps reduce nasal congestion and sore throat, and the frequency of coughing will also be relatively reduced. Therefore, in the battle against colds and flu, chicken soup is a positive "irregular army." During a sensitive period like winter, drinking more chicken soup can help healthy people improve their own immunity and keep the flu virus at bay. For those who have already been "captured" by the flu virus, it is beneficial to inhibit the excessive production of inflammation and mucus caused by the cold, thus alleviating the suffering it brings.
In fact, the dryness of the chicken is related to when salt is added during the stewing process. Adding salt will increase the concentration of the chicken soup, or in other words, increase the osmotic pressure, which will cause the chicken to dehydrate. That's why it tastes very dry and lacks a "tender" texture! Therefore, it is recommended to add salt before turning off the heat, which can reduce the amount of water lost from the chicken.
Next, let's learn about the methods for making clear chicken soup.
3 Methods for Making Clear Chicken Soup
Method 1 for Clear Chicken Soup: Blanch the whole chicken to remove impurities and blood foam. Add star anise, ginger slices, bay leaves, and salt to a clay pot, then add the blanched whole chicken and simmer over low heat for 1.5 hours. Add mushrooms and goji berries and continue to simmer for 30 minutes. Turn off the heat, pour into a serving vessel, and sprinkle with chopped coriander.
Method 2 for Clear Chicken Soup: First, prepare the purchased chicken. Clean it out, remove the internal organs, and cut it into small pieces. Heat some water (it doesn't need to be boiling hot), pour it into the bowl with the chicken to remove dirt from the surface, and drain the water. Marinate the chicken pieces with scallions, ginger, and a spoonful of cooking wine to remove the gamey smell. Put the cooled chicken pieces into a clay pot, add water to cover the chicken, add a star anise, and bring to a high heat. At this point, you can skim the foam from the surface of the soup with a spoon to make the chicken taste better. Turn down the heat and simmer until the meat is tender, which will take nearly two hours. Finally, add some salt and simmer for a while longer. The salt should be added last, otherwise, it can make the meat tough. At this point, you need to adjust the stewing time according to the actual situation. Although the editor finds it simple, it is still recommended that everyone pay attention to the stewing time to avoid unnecessary trouble. When the chicken is halfway cooked, add some red dates and goji berries, and then simmer for a while before serving.
Method 3 for Clear Chicken Soup: Rinse the purchased processed chicken pieces, remove the lymph nodes from the neck, and also remove the two thick pieces of fat from inside the tail. Blanch in boiling water and remove. Rinse all the ingredients, and briefly soak the goji berries in warm water. Place the prepared chicken into the inner pot of a pressure cooker, add all the ingredients, and add enough water. After plugging in, select the "Soup" function under "Nutritious Stew." Once the pressure cooker indicates the cooking is finished, open the lid, add an appropriate amount of salt, and you can enjoy the delicious soup.
Clear the chicken soup