Chicken soup is delicious and nutritious, and it is known for its anti-fatigue and beauty-enhancing effects, making it a long-time favorite. Now that people's financial situations have improved, whether dining out or hosting a banquet at home, they always love to have some chicken soup. But do you know how to simmer chicken soup for the most nutrition and flavor? Are there people who shouldn't drink chicken soup? With these questions in mind, let's learn how to make chicken soup with the editor!
Many people might think that making chicken soup is simple: just put the chicken in a pot of water and boil it, adding some seasonings and salt. However, simmering chicken soup requires skill. If steps are out of order or incorrect, the resulting soup is often bland and flavorless, and some nutrients may be lost. Pay attention to these key points when making chicken soup:
(1) Use a live chicken or a frozen chicken
Buying a live chicken goes without saying, mainly to ensure the meat is fresh and flavorful.
However, after buying a fresh chicken, you should first place it in the freezer for about 3 hours before thawing it to cook the soup. This process is similar to the principle of "aged meat." When an animal is suddenly slaughtered, its body naturally releases various toxins. Furthermore, a freshly killed chicken has a temperature suitable for bacterial growth. Freezing it at this stage not only kills bacteria but also allows the chicken to naturally transition from the "rigor mortis" stage to the "maturation" stage. This results in the best quality meat and a more delicious soup.
(2) The essential step: blanching
Nutritional research shows that before simmering any meat, the main ingredient should be blanched in boiling water. This not only removes the raw, gamey smell but also thoroughly cleanses the meat, resulting in a clear, not cloudy, and savory soup without any off-flavors. This process is called blanching.
There are techniques to blanching. If you put the meat in cold water and bring it to a boil, the nutrients will be severely lost. The best method is to add the meat to warm water, then simmer for seven to eight minutes, turning the meat pieces occasionally during the process. Of course, you can also add the meat to boiling water and cook for three to five minutes.
(3) Start the simmering with a cold water base
After blanching, immediately rinse the meat pieces under cold water before placing them in the pot to simmer.
This is because the best way to start a soup is with cold water. As the water temperature slowly rises, the ingredients will fully release their nutrients. Ingredients that are at the same temperature as the water will yield a better flavor.