Practice of yam chicken soup
1, buy grass chicken, and let the shopkeeper cut it into pieces when buying it. Go home to clean and remove blood clots.
2, put into the pot, clean the chicken powder, open a big fire to boil water, blanch. Only chicken, the eggs in it don't need to be blanched.
3. After the water is boiled, pour out the chicken, rinse it with cold water and slice the ginger.
4, then pour the chicken into the casserole, pour the half casserole water, you need to finish the chicken, this time in order to clear the soup, add more water. Add ginger slices, turn on the fire, cover the pot and start stewing.
5. After the soup is boiled, turn to low heat and continue to simmer.
6. For one hour, put the eggs, chicken gizzards and chicken hearts that have not been blanched before into the stew.
7. Then, peel the yam, remember to peel it with gloves, or wash it with water while peeling to prevent mucus from getting on your hands and itchy skin.
8. Then slice. It doesn't need to be too thin or too thick. If it is too fine, it will stew and will not pinch.
9. Then pour it into the chicken soup. Stir well and continue to simmer for 15 minutes until the yam becomes soft and can be poked.
10, season with salt ten minutes before serving. Stir well and stew for enough time to eat.
Tips:
1, I don't know if the chicken is rotten, just poke it with chopsticks, you can poke it, which means the stew is almost done. 2, half a chicken, there is not much oil, so the soup is not that oily feeling!