How to stew chicken without using firewood? The Internet’s Most Popular Chicken Stewing Techniques Revealed
In the past 10 days, the topic of "stewed chicken without firewood" has soared in popularity on major social platforms and food forums. Many netizens shared their failed experiences with chicken stew, and a large number of practical tips also emerged. This article will combine popular discussions on the Internet to summarize the ultimate strategy for stewing chicken without firewood.
1. Why does stewed chicken require firewood? Analysis of the reasons for hot discussion on the whole network
| Reason | Proportion | Typical comments from netizens |
|---|---|---|
| The heat is too high | 35% | "Simmered over high heat for half an hour, the chicken became as hard as rubber." |
| Improper selection of materials | 28% | "How to stew frozen chicken bought in the supermarket with firewood" |
| Over blanched | 22% | "Blanching for 5 minutes will result in the loss of nutrients and water." |
| Wrong cutting method | 15% | "Cut along the grain, no wonder you can't bite." |
2. The 5 best ways to stew chicken without using firewood voted by the entire Internet
| method | support rate | Key takeaways |
|---|---|---|
| Slow cooking method | 42% | Simmer on low heat at 85-90°C for 2 hours |
| Beer pickling method | 31% | Marinate with beer for 30 minutes and then stew |
| Cold water pot method | 18% | Put the chicken in cold water and slowly heat it up |
| Starch coating method | 7% | Thin starch coating to lock in moisture |
| Pressure cooker quick stew method | 2% | High pressure reduces cooking time |
3. Detailed step-by-step explanation of the most popular low-temperature and slow-cooking method
1.Material selection stage: Choose 2-3 pounds of free-range chickens, the best age is 6-8 months. Frozen chicken needs to be completely thawed.
2.preprocessing: When cutting the chicken into pieces, cut against the grain. The pieces should be slightly larger (about 5cm). Soak in clean water for 30 minutes to remove the blood.
3.Blanching techniques: Pour cold water into the pot, add ginger slices and cooking wine, take it out immediately when the water is still boiling (about 80°C), and the time should not exceed 2 minutes.
4.stew process: Use a casserole with enough water to cover the chicken by 2cm. After the fire boils, immediately turn to a low heat and keep the water surface slightly undulating. Add 1 teaspoon white vinegar to help soften the meat.
5.time control: Stew the old hen for 2-2.5 hours, and stew the baby chicken for 1-1.5 hours. Add salt to taste for the last 30 minutes.
4. 5 misunderstandings about chicken stew that are hotly discussed on the Internet
| Misunderstanding | Correction method | scientific principles |
|---|---|---|
| Adding salt too early | Add salt in the last 30 minutes | Salt can cause proteins to coagulate prematurely |
| Fire all the way | Bring to a boil, turn to low heat | High temperatures cause muscle fibers to contract excessively |
| Frequent uncovering | Open the lid once at most | Temperature fluctuations affect meat quality |
| Use boiling water to blanch | Blanch at around 80°C | Boiling water causes surface proteins to solidify rapidly |
| Ignore residual temperature | Turn off the heat and simmer for 20 minutes | Use the remaining heat to continue softening the meat |
5. Stewing time reference for different parts of chicken
| parts | Best stewing time | Tenderness score (1-5) |
|---|---|---|
| chicken legs | 1.5 hours | 4.5 |
| chicken wings | 1 hour | 4.8 |
| chicken breast | 45 minutes | 3.2 |
| whole chicken | 2 hours | 4.0 |
6. Three innovative methods that netizens have tested to be effective
1.papain method: Marinate with fresh papaya juice for 20 minutes before stewing. The natural enzymes in it can effectively break down muscle fibers.
2.Carbonated water soaking method: Soak the chicken in soda water for 1 hour. The alkaline environment helps retain moisture.
3.vacuum cryomethod: Vacuum-seal the seasoned chicken, bathe in 65°C water for 2 hours, and then quickly collect the juice.
Summary: The key to stewing chicken without using firewood is to control the temperature, choose the right parts, and master the time. It is recommended that novices start with the low-temperature and slow-cooking method and gradually master various techniques. Remember, good chicken + patience = perfect texture!
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