Chicken is a common ingredient that can be cooked in a variety of ways, among which stewing is a common way to retain the original flavor of chicken and make it tender and flavorful, however, sometimes during the stewing process, the chicken may have problems with firewood and fishiness, which is often caused by improper use of seasonings. Today, we are going to share 4 spices that are suitable for stewing chicken to make the stew tender and flavorful.
Angelica dahurica
As a commonly used spice, Angelica dahurica has a wide range of applications in cooking. Angelica dahurica has a strong aroma and has the effect of removing the smell and increasing the flavor, which can neutralize the fishy smell in the chicken and make it more delicious. When stewing chicken, adding an appropriate amount of angelica can not only effectively remove the fishy smell of the chicken, but also make the aroma of the chicken more intense and appetizing.
The dosage of Angelica dahurica should not be too much, generally according to a pound of chicken to put 1 gram of kaempfera. During the stewing process, the aroma of Angelica Angelica will slowly penetrate into the chicken, so that the fishy smell of the chicken will be neutralized, and at the same time, it will bring a light aroma.
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Yamana
Kaempfera is a condiment with a unique aroma that has the effect of removing the smell and enhancing the freshness, and can enhance the taste and flavor of the chicken. When stewing chicken, add a little kaempfera to neutralize the fishy smell of the chicken, and it can also enhance the aroma of the chicken, which will leave you with an endless aftertaste.
The dosage of Kaempfera should not be too much, and 1 gram of Kaempfera can be put in one pound of chicken. During the stewing process, the aroma of the kaempfer slowly penetrates into the chicken, making the chicken taste more delicious. In addition, kaempfera also helps to promote digestion and appetite, which has a positive effect on improving the taste and flavor of dishes.
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Kusatsu
Grass cardamom, also a commonly used spice, has an important role in braised meat, can promote the deboning of ingredients, when stewing chicken, add an appropriate amount of grass cardamom, can make the chicken realize the separation of bones and meat, so as to achieve the effect of soft and rotten bones, and can also bring a unique and fresh aroma to the chicken, so that the taste of the chicken is more delicious. In addition, the grass cardamom also helps to improve the layering of the dish, making the taste of the stewed chicken more rich and diverse, and its dosage is also 1 gram of grass cardamom for one pound of chicken.
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clove
Clove, also known as male clove and sub clove, is a condiment with a strong aroma. The aroma of cloves is unique and rich, which has the effect of removing fishy flavor and enhancing freshness and relieving greasyness. When stewing chicken, adding some cloves can remove the fishy smell of the chicken itself, and can also bring a rich aroma to the chicken, making the taste of the chicken more layered.
The amount of cloves is generally less, and 1 small clove can be put on a pound of chicken. Due to the strong aroma of cloves, excessive use may result in an overly strong taste of the dish. Therefore, it is necessary to pay attention to controlling the amount of cloves during the stewing process so as not to affect the overall taste of the dish.
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Therefore, the rational use of spices such as angelica, kaempfera, grass cardamom, and cloves in the process of stewing chicken can not only effectively remove the fishy smell and fishy smell of the chicken, but also make the taste of the chicken more delicious and juicy. At the same time, these spices also have unique aroma and taste characteristics, which can add rich layers and flavors to dishes.
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