Stewed chicken soup with Chinese yam

Stewed chicken soup with Chinese yam

Introduction:

"If you like the original flavor, you can only use scallion, ginger and salt. I like the one with a stronger flavor. Hehe, it's mainly the flavor. I don't feel greasy."

Production steps:

Step 1: wash and chop the chicken, blanch it in water with cooking wine, onion and ginger for 2-3 minutes, remove the froth and take it out.

Step 2: put it into a casserole, add boiling water, seasoning (salt at last) and bring to a boil. Turn the heat down and simmer until the chicken is cooked. It takes a long time. You have to be patient!
Peel the yam carrot and cut into hob pieces.

Step 3: after the chicken is stewed, add yam and carrot, and continue to stew for about 10 minutes. Add salt, sprinkle some wolfberry, can be out of the pot. If you like, you can add coriander.

Materials required:

Yam: right amount

Chaiji: moderate

Carrot: right amount

Wolfberry: moderate

Salt: right amount

Onion and ginger: right amount

Pepper: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Note: Teflon haozhuyi link: http://www.teflon-club.com/club/kaopu_ detail.php?reid=799

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original