There will be the following two problems:
1. Do you need to blanch the chicken?
2. Is there a way to kill two birds with one stone, which can not only remove the fishy smell of chicken, but also keep the fresh and tender taste of chicken?
Does the chicken need to be blanched?
The main purpose of blanching chicken is to remove fishy smell, but not all chicken has fishy smell and needs blanching, which is related to the choice of chicken.
If you buy fresh chicken, and it has been properly treated and cleaned before cooking, it will not have too much smell and does not need to be blanched; If you buy a frozen chicken, it will taste worse if it is stored for a long time, and you need to remove the odor before cooking.
The trick of chicken blanching
Some friends are used to blanching the chicken after the water is boiled, and then taking it out after boiling the bleeding foam, which will cause the chicken to be cooked and have an endogenous fishy smell, and the fishy smell will be locked in the chicken, which will not play the role of blanching and removing fishy smell at all;
And some friends will choose to put the chicken in cold water until the water boils, so that the chicken will get old if it is cooked for too long.
The above two kinds of blanching methods will affect the taste of chicken, which will be old, firewood and even fishy. The "water" used in this is the key, and neither boiled water nor cold water can do it.
Below, teach you 1 chicken blanching tips:
When the water in the pot is warm, that is, when the bottom of the pot begins to bubble, add chicken, then add appropriate amount of ginger slices, onion segments and cooking wine, cook until blood foam appears, skim the blood foam in time, and when the water is about to boil, take out the chicken and rinse it with clear water. Don't put the chicken in the water for more than 5 minutes.
Blanching chicken in this way can not only remove the smell of chicken, but also not be too old to eat.