How to make black chicken soup more nutritious? How much water should be added to stew black chicken soup

Black-bone chicken, also known as black-bone chicken and Wushan chicken, has a history of more than 400 years. There are white-haired black-bone chicken, black-haired black-bone chicken, spotted-haired black-bone chicken, black-bone chicken with all black meat, and black-bone chicken with white meat. Black-bone chicken is characterized by its light size, rich nutrition, and early maturity. The most common and nutritious way to eat it is to stew black-bone chicken soup. How to make black-bone chicken soup more nutritious? Encyclopedia Knowledge Network tells you.

Contents of this article

1. How to make black chicken soup more nutritious

2. How much water should be added to stew black chicken soup

3. When to add salt to stew black chicken soup

How to make black chicken soup more nutritious

Ingredients: black chicken, jujube, longan, wolfberry, codonopsis, coix seed, astragalus, angelica, ginger, cooking wine, white vinegar, salt

practice:

1. After washing the black chicken, blanch it in cold water. Add the following ingredients: ginger slices, longan, coix seed, jujube, wolfberry, codonopsis, astragalus, and angelica. The amount of each medicinal material should not exceed 15 grams.

2. After blanching the black chicken, put it into the pressure cooker, then add two to three times the amount of cold water, then wash the medicinal materials except wolfberry and put them in, and then add appropriate amount of cooking wine.

3. After boiling the water in the pot, skim off the foam and add appropriate amount of white vinegar to help dissolve the calcium. After adding the white vinegar, cover the lid and simmer for 30 minutes after the steam comes on. After opening the lid, pour in the washed wolfberries, appropriate amount of salt, and cook for another 2-3 minutes.

How much water to put in stewed black chicken soup

There is no strict quantitative amount of water to add to stewed black chicken soup. If you like to drink soup, you can add more water. It is generally recommended that a black chicken weighing about 3 jin needs about 6 jin of water. When stewing black chicken soup, you should pay attention to adding cold water instead of hot water, otherwise it will affect the nutrition of the black chicken soup; in addition, the water should be added enough at one time, and it is not advisable to add water in the middle, otherwise it will affect the taste of the black chicken soup.

When to add salt to stew black chicken soup

If you add salt too early when stewing black chicken soup, it will affect the taste of the black chicken soup. The moisture in the black chicken will be forced out, which is not conducive to the nutrition of the black chicken to penetrate into the soup, and it will also make the taste of the black chicken meat become dry and hard, so salt is usually added when it is almost time to serve.

Black chicken soup is usually ready to be cooked after about 2 hours of stewing. When the temperature of the black chicken soup drops to 80℃~90℃, it is the best time to add salt. Don't add too much salt. Today's diet advocates low salt and low oil. You can taste it while adding salt.