The warm and nourishing aged vegetable breast and chicken soup is full of the aroma of years and the wisdom of our ancestors. The aroma wafting from the simmering process makes you feel that time passes too slowly. This Lao Cai Preserved Soup does not need to add any seasonings, just plain.

The preserved vegetables I use are made by my aunt at home and have been stored for 26 years. They are so fragrant that just smelling them is enough.

By the way, preserved vegetables are sold online!

This soup actually does not require white radish. I like to eat it myself, so I added it in."

Ingredients details

Main ingredients

Big bone-in chicken legs

Two pieces

Preserved vegetables

Five pieces

Clear water

3500 cc

Accessories

White radish

Half root

Original flavor

Taste

< p>Stew

Craftsmanship

Hours

Time consuming

Easy

Difficulty

< p>How to make chicken soup with aged preserved vegetables

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1

The preserved vegetables must be washed with clean water, drained and set aside. .Homemade is clean, so be careful when buying it

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2

Peel the radish and cut it into large pieces with a hob

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3

Put the chicken legs in cold water and boil over high heat for about two minutes, rinse with cold water, drain and set aside

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4

Slice the preserved vegetables into slices, which can better release its aroma and ingredients

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5

Put 3500cc of water into a casserole, add radish, chicken legs, and preserved vegetables, bring to a boil over high heat

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< p>6

When it boils, simmer over low heat for about an hour and a half.

Tips

Add some rice wine to the old vegetable breast chicken soup. Ginger slices also taste very good. The reason why I don’t add rice wine is because I ran out of homemade rice wine. The rice wine I bought is too fragrant and I don’t like it.

From Gourmet World m+n Zhang Zhensheng's work

Kitchen utensils used: wok

Category: Soup? Home-cooked food?