Crock Pot Chicken Soup
by Mei is still
Favorite
Difficulty
Easy
Time
1h 30m
Serving
3
When mother stewed chicken soup, she always used a crock. Wagang simmering soup is a flavor cooking method popular in southern folk, and it has been circulating for more than a thousand years. In Tang's "Story of Simmering Soup", it is recorded that the earthen pot is fragrant and boiled, and the square is elegant; a pot of simmering soup, the world is very fresh.
The earthenware pot is made of clay, which is based on the yin and yang of earthenware. There are many pores in it. It is used to cook the ingredients for a long time without boiling. At the same time, it keeps the food in the pot hot, so that the flavor and nutrients of the raw materials are fully melted. In the soup, the thickness of the taste is so integrated into the taste of the soup.
Some people say: Braising chicken soup and blanching are necessary homework. actually not. Chicken nuggets must not be blanched, because the blanched water will be heated, its nutrients will be destroyed to varying degrees, the chicken's umami taste will be lost, and chicken soup is just about the deliciousness and nutrition of the soup.
Mother’s method is to put the chicken in a crock pot and simmer it over a high fire, then skim the froth and oil a little bit, add a little cooking wine, ginger, green onions, and never put heavy seasonings such as pepper, aniseed, fennel, etc., mother It is said that the heavy flavor and seasoning will drive away or cover up the umami taste of the chicken. The beauty of chicken soup is not in the seasoning, but in the long extraction of the umami taste of the chicken itself, then simmer in a small fire, simmer until overripe, add salt .
When the mother chooses chickens, she slaughters live chickens and puts them in the soup for a few hours to make the meat transition from the "rigid period" to the "mature period". The meat quality is the best at this time, and then the soup is cooked. It is very tender.
After drinking the chicken soup that my mother cooked, I can’t forget the taste of the chicken soup. Today, I still remember how to cut the ginger, how hot the soup is, and whether it is sweet or not.
On a cold winter morning, there was little snow outside. Suddenly, I wanted to drink a bowl of hot soup. The fragrance between my nose felt very fragrant and warm, and my heart no longer felt ashamed.
The earthenware pot is made of clay, which is based on the yin and yang of earthenware. There are many pores in it. It is used to cook the ingredients for a long time without boiling. At the same time, it keeps the food in the pot hot, so that the flavor and nutrients of the raw materials are fully melted. In the soup, the thickness of the taste is so integrated into the taste of the soup.
Some people say: Braising chicken soup and blanching are necessary homework. actually not. Chicken nuggets must not be blanched, because the blanched water will be heated, its nutrients will be destroyed to varying degrees, the chicken's umami taste will be lost, and chicken soup is just about the deliciousness and nutrition of the soup.
Mother’s method is to put the chicken in a crock pot and simmer it over a high fire, then skim the froth and oil a little bit, add a little cooking wine, ginger, green onions, and never put heavy seasonings such as pepper, aniseed, fennel, etc., mother It is said that the heavy flavor and seasoning will drive away or cover up the umami taste of the chicken. The beauty of chicken soup is not in the seasoning, but in the long extraction of the umami taste of the chicken itself, then simmer in a small fire, simmer until overripe, add salt .
When the mother chooses chickens, she slaughters live chickens and puts them in the soup for a few hours to make the meat transition from the "rigid period" to the "mature period". The meat quality is the best at this time, and then the soup is cooked. It is very tender.
After drinking the chicken soup that my mother cooked, I can’t forget the taste of the chicken soup. Today, I still remember how to cut the ginger, how hot the soup is, and whether it is sweet or not.
On a cold winter morning, there was little snow outside. Suddenly, I wanted to drink a bowl of hot soup. The fragrance between my nose felt very fragrant and warm, and my heart no longer felt ashamed.
