As a common ingredient in daily life, chicken is loved by people because of its rich protein and low fat content. However, sometimes the chicken we stew looks bland and lacks layering, which is a big disappointment.

Who says chicken doesn't taste good? In fact, it only takes the clever use of four spices - white cardamom, kaempfer, sand kernel and clove to make the chicken soft and springy, and the flavor is not woody. Next, let's explore the miraculous role of these four spices in chicken stew.

The first spice: white cardamom

White cardamom, also known as white cardamom, is a common spice with a unique spicy flavor. Not only is it effective in removing fishy and off-flavors from the chicken, but it also brings a fresh aroma during the stewing process. The spicy flavor of the white cardamom can penetrate the chicken during the stewing process, making the whole roast chicken fragrant. What's even more amazing is that the white cocoon also has the effect of degreasing and relieving greasyness, so that the roast chicken will not look too greasy during the stewing process, and it will taste more refreshing.

The spicy aroma of white cardamom stimulates the taste buds and enhances the overall flavor of the chicken. During the stewing process, the volatile oil components in the white cardamom are able to penetrate into the fibers of the chicken, making it more flavorful. As a result, the chicken with white cardamom is not only fragrant, but also more tender and juicy.

Second-class fragrance: Yamana

Kaempfera, also known as sand ginger, is a rhizome spice with a strong aroma. In stewed chicken, the main role of Kaempfera is to remove the fish, relieve greasyness, enhance the fragrance, and increase the layering of the fragrance. The aroma of Kaempfera is rich and unique, which adds an attractive aroma to the chicken while masking the odors in the chicken, resulting in a fragrant and tender stew.

Kaempfera is rich in volatile oils and curcumin, which not only have a strong aroma, but are also effective in removing the fishy smell and relieving greasy taste of chicken. During the stewing process, the volatile oil components in the kaempfera are able to penetrate into the fibers of the chicken, making it more flavorful. In addition, Kaempfer can also add layers of flavor to the chicken, making the chicken taste more mellow and unforgettable.

The third spice: sand kernels

Sand kernels are a highly penetrating spice with a unique and persistent aroma that is continuously released during the stewing process, imbuing the chicken with aroma at every stage of cooking. Sand kernels not only remove the fishy smell and odor of chicken, but also increase the aroma of the dish. Its unique aroma is able to penetrate into the fibers of the chicken, making the chicken more flavorful.

The degreasing and greasy effect of sand kernels is also one of its advantages that cannot be ignored. During the stewing process, the chicken is prone to oil, and the addition of sand kernels can effectively relieve the greasy feeling and make the dish more refreshing and delicious. At the same time, the aroma of the sand kernels can also stimulate the taste buds and enhance the overall flavor of the chicken.

The fourth spice: cloves

Clove is a spice with strong fragrance penetration, which has the effect of removing the fishy smell and peculiar smell of animal food. When stewing chicken, adding the right amount of cloves can make the flavor of the chicken more pure. Cloves are rich in eugenol and other ingredients, which have a strong aroma and can effectively remove the fishy smell and odor of chicken, so that the stewed chicken exudes a rich aroma and makes people appetize.

The aroma component of the cloves is able to penetrate into the chicken, making it more flavorful. At the same time, cloves also enhance the overall flavor of the chicken, making it more delicious and tasty. However, it should be noted that the amount of cloves should not be too much, otherwise the flavor of the chicken will be too strong and affect the taste. Generally speaking, 2-0 cloves can be added to every 0 grams of chicken, which can not only achieve the effect of removing the smell and increasing the flavor, but also not make the taste too strong.

By skillfully using the four spices of white cardamom, kaempfer, sand kernels, and cloves, we are able to not only remove the fishy smell and odor from the chicken, but also enhance the overall flavor of the chicken, making it more delicious and delicious. The spicy aroma and degreasing effect of white cardamom, the deodorizing and de-oiling effect of Kaempfera, the deodorizing and de-oiling and de-greasy effect of sand kernels, and the strong penetrating power and long-lasting fragrance of cloves make the stewed chicken soft and deboned, and the flavored meat is not dry.

In practice, we can adjust the amount of each spice according to the weight of the chicken and personal taste preferences. Through continuous experimentation and adjustment, I believe that everyone can find the most suitable method for their own chicken stew spice combination. With just these four spices, you can stew delicious chicken that is soft and springy, and has a fragrant flavor that is not woody. Who says chicken doesn't taste good? With just these four spices, the chicken will take on a whole new flavor and become a highlight on the table.

Proofread by Huang Hao