To make your chicken broth delicious, clear, and nutritious is actually very easy. Just master these few simple tips:
1. Use fresh, acid-discharged chicken
If you buy a chicken that was freshly slaughtered at the market, you must first freeze it in the freezer for 3-4 hours to discharge the acid. Since the animal was just slaughtered, its body will release various toxins.
2. Parts to be removed
Some parts of the chicken directly affect the taste and appearance of the broth and must be removed before cooking. For example, the claws on the chicken feet harbor a large amount of bacteria, which is not good for the hygiene of the broth. Also, the chicken's internal organs and the chicken butt must be removed beforehand.
3. Soak in rice washing water
Soak the cleaned chicken in rice washing water for ten-odd minutes. This will make the meat more tender and the resulting broth will taste better.
4. Blanch first, then soak
Before making the broth, blanch the chicken first, then soak it in cold water for a while. This is to make the chicken firmer, so the meat won't fall apart during the stewing process, and it prevents the formation of residue.
5. Start with cold water
Let the chicken slowly release its nutrients and aroma as the water temperature rises. Never use hot water to save time.
6. Skim twice
Discard the water from blanching the chicken. Take another pot of cold water, bring it to a boil, and skim off the remaining foam. This will make the broth clearer.
7. Add salt last
Add salt in the last 5 minutes before turning off the heat. Adding salt too early will cause the protein in the chicken to coagulate, making the meat tough and difficult to soften, and it will also prevent the aroma from being fully extracted.