Corn taro chicken soup -- rice cooker version
Corn taro chicken soup -- rice cooker version
Introduction:
"In the cold and dry winter, a bowl of hot chicken soup can not only dispel the cold, but also nourish the stomach. The drumsticks Xier used to make soup were left over from the bone removal when she was making Kung Pao diced chicken. It's a pity that a lot of meat was lost on the bones because of the poor workmanship of the knife. So she carried it forward and used it to make soup. "
Production steps:
Materials required:
Chicken leg: 200g
Taro: 200g
Mushroom: 150g
Corn: one
Red dates: 6
Salt: right amount
White pepper: right amount
Ginger: one piece
matters needing attention:
Production difficulty: simple
Technology: pot
Production time: one hour
Taste: salty and fresh
Corn taro chicken soup -- rice cooker version
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