Introduction: Making a delicious and clear chicken soup is actually very easy, as long as you master a few simple tips:
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1. Freeze fresh chicken before cooking: If you have bought fresh chicken, freeze it in the freezer for 3-4 hours to tenderize it. Since the animal has just been slaughtered, various toxins are released into its body; the freezing process also helps to eliminate them.
2. Parts to remove: Some parts of the chicken directly affect the soup's taste and appearance and must be removed before cooking. (1) The claws' nails. Nails harbor a lot of bacteria, which is unhygienic for the soup. (2) Remove the chicken's internal organs and the tail end.
3. Soak in rice washing water: Soak the cleaned chicken in rice washing water for about ten minutes to make the meat more tender.
4. Blanch and then ice: First, blanch the chicken. Place it in cold water, bring to a boil, and skim off the foam. This not only removes the raw, gamey smell but also makes the soup much clearer. After blanching, soak it in cold water for a while. This is to make the meat firmer, so it won't fall apart during the stewing process and prevent the formation of residue.
5. Start with cold water: This allows the chicken to slowly release its nutrients and flavor as the water temperature rises.
6. Skim a second time: Discard the blanching water. Use a separate pot of fresh cold water, bring it to a boil, and skim off any remaining foam. This will make the soup even clearer. Then, place it in a sealed container and simmer over low heat. Do not lift the lid during cooking to prevent the aroma from escaping.
7. Add salt last: Add salt in the last 5 minutes before turning off the heat. Adding salt too early will cause the chicken's proteins to contract, making the meat tough and preventing the full flavor from being released.