Chicken soup with Chinese yam

Chicken soup with Chinese yam

Introduction:

Production steps:

Step 1: cut the chicken into pieces, cut the iron yam into hob pieces, and prepare the ginger slices;

Step 2: put a little oil in the pot, and put chicken and ginger slices into the pot;

Step 3: stir fry the chicken until it changes color, the chicken is tight and the skin is slightly brown;

Step 4: put the fried chicken into the slow stew pot;

Step 5: add proper amount of boiling water;

Step 6: put in the iron yam block;

Step 7: cover and simmer for 2 hours;

Step 8: add chicken liver, chicken gizzard and other miscellaneous chicken, cover and simmer for 20 minutes;

Step 9: add salt, pepper and other seasoning, add the right amount of wolfberry;

Step 10: put it in a bowl and drink the soup.

Materials required:

Chicken: 1

Yam: 2

Wolfberry: moderate

Ginger slices: right amount

Pepper: right amount

Shallot: moderate

Oil: right amount

Salt: right amount

Note: 1. Cut the chicken into small pieces, fry it with a small amount of oil until the chicken is tight and the skin is slightly burnt, so that the chicken is not firewood and the chicken soup tastes stronger; 2. Put the fried chicken into the slow stewing pot, add an appropriate amount of boiling water, remember to add enough water at one time, and stew it with yam pieces at the same time; 3. The time of simmering the soup is subject to the kitchen utensils you choose, and the soup is ripe 4. After the soup is completely simmered, add salt, pepper and other seasoning; finally, add an appropriate amount of Lycium barbarum to avoid the influence of long-time stewing on the color of the soup.

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: salty and fresh