Mung bean chicken soup

Mung bean chicken soup

Introduction:

"Autumn and winter is the season of tonic, but I am dry and hot constitution, want to drink chicken soup, afraid of fire, finally chose this kind of mild tonic method."

Production steps:

Step 1: get the materials ready.

Step 2: soak mung bean in water for 2 hours, then put it into electric rice cooker and cook mung bean porridge.

Step 3: another pot, put water, scallion, star anise, cinnamon, boil.

Step 4: put in the leg of chicken, cook until broken.

Step 5: after boiling for 5 minutes, take it out and put it into the electric rice cooker for porridge.

Step 6: when the porridge is cooked, the chicken legs are soft and rotten. Put salt and pepper to taste.

Step 7: chicken legs are soft and rotten, mung beans bloom.
It has the nutrition of chicken soup and the fragrance of mung bean.

Materials required:

Chicken leg: 6

Mung bean: 3 Liang

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Note: 1. Chicken legs must fly water first, otherwise there will be floating foam on the soup, affecting the appearance. 2. It's best to season the meat at the end to avoid the hardening of the meat caused by the protein meeting with salt.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh