Chinese Food
Feixi old mother chicken soup
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Of course, the chicken soup on the dinner table should not be sloppy. It should be made of high-quality local chicken. So this time, I chose the Feixi old hen that I brought back from my hometown in Anhui Province last time. In Anhui, there is a saying - from Feidong to Feixi. Delicious or old hen. The soup made of this kind of old hen has pure fragrance, delicious taste and nutrition. When I took the finished product picture, I kept the chicken oil on the surface. Look at the soup in my picture. Does the layer of chicken oil floating on the surface have a special bright yellow color? The chicken soup on the bottom is particularly clear. This is the characteristic of high-quality local chicken. The yellow oil on the top is the fat and fat gathered on the surface of the soup after stewing. When the lid is opened, the flavor of the chicken soup is really appetizing. It's the authentic native chicken that can stew such an effect. The common chicken in the market can't stew such a flavor and color at all. Of course. Don't be afraid to see the oil on the top. You can skim it before drinking. It's transparent, clear and fragrant
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Feixi old chicken is half and fine salt 2g+5g (the former is used to rub the chicken skin. The latter is used for seasoning in chicken broth).
Step2:Wash the cold and fresh Feixi old hen inside and outside. Wash off the blood. Use the kitchen paper towel to dry the surface water. Prepare 2G of fine salt.
Step3:Rub 2G of fine salt on the chicken skin by hand. Rub until the salt is fully melted on the chicken skin.
Step4:Note - salt is only rubbed on the skin. Do not let salt touch the skin.
Step5:Rub the salted chicken and refrigerate it for 20 minutes (rub the salt and refrigerate it before steaming. The steamed chicken skin will be crispy).
Step6:After cold storage, the chicken is taken out and cut into small pieces (if the whole chicken is steamed, it can not be cut into pieces. The whole steamed chicken will look better on the table).
Step7:Put the diced chicken into the casserole. At the same time, inject 600g water.
Step8:Close the lid. Put it into the steamer. When the water is boiled, start timing. Steam for 30 minutes with medium high heat.
Step9:Open the lid and add 5g salt (one teaspoon). Then steam it for about 20 minutes, and you can enjoy it.
Cooking tips:Maybe you found out. When I steamed the chicken soup, I didn't put anything but salt. It's true that I only put salt. Because of the good ingredients, I didn't need onion ginger cooking wine to taste it. The steamed chicken soup didn't smell fishy at all. Instead, it was a delicious smell. Here are three ways to teach you. To identify free range chickens and fast-growing chickens - first look at the appearance - from the appearance. The high-quality free range chickens have compact body, strong chest and leg muscles, thin chicken feet, large and upright crows, bright colors; while the fast-growing chickens have large heads and bodies, thick chicken feet, loose feathers and small crows. Second, the difference between free range and fast-growing chickens will be more obvious. The skin of high-quality local chickens is thin, compact, and the pores are thin and arranged in a network; while the skin of fast-growing chickens is thick, loose and the pores are relatively thick. The most important characteristic of native chicken is that the skin color is yellow and the subcutaneous fat is evenly distributed. Third, soup color - high quality
