Chinese yam black chicken soup(bu xue an tai shan yao wu ji tang )

Chinese yam black chicken soup

Introduction:

Production steps:

Step 1: wash the black chicken and put it in a cold water pot.

Step 2: put the soaked Lentinus edodes, Lycium barbarum and jujube together, bring to a boil over high heat and simmer over low heat for about an hour and a half.

Step 3: cut the cleaned and peeled yam into large pieces, put it into the pot and stew it for half an hour until it is crispy, then add some salt to taste.

Materials required:

Black chicken: right amount

Yam: 1 root

Dried mushrooms: 1 handful

Red dates: 8

Wolfberry: 1 handful

Note: 1. Blanch the black chicken in advance to remove the blood foam and make the soup clearer. If it's too troublesome, put it in a casserole and stew it in cold water directly. When it's boiled, you can skim the blood foam with a spoon, but add a little more water. 2. Chicken soup must be added with enough water in advance. If you add water halfway, the taste will be greatly reduced. 3. The hand that has been treated with yam will itch. It can be greatly solved by pouring vinegar into the hand, rubbing it for a while and then washing it off.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bu Xue An Tai Shan Yao Wu Ji Tang