Preparation materials: half a chicken, five taro, two Chinese cabbages, 1 ginger, half a green onion, a little salt and a proper amount of water.
Production steps:
1, half a chicken, clean, remove foreign hair, put it directly into the pot, and pour a proper amount of water to cook it; Chicken can also be chopped into small pieces;
2. After the water is boiled, skim the floating foam with a small filter. The advantage of this is that the delicious taste and nutrition of the soup are not lost;
3. After skimming the floating foam, put the ginger slices and green onions into the pot, and don't put other seasonings. Too much seasoning will inhibit the umami flavor of chicken; Especially the star anise pepper, don't put it;
4. Cover the lid and turn to low heat for slow stew; If you need to add water halfway, be sure to heat the water;
You can peel taro when cooking soup. Chinese cabbage can be replaced with green leafy vegetables such as rape and spinach, and it looks good with thick white chicken soup. At the same time, the leaves can absorb oil, the taste is fragrant, and the soup is not greasy.
6. Cut taro into hob blocks and cut Chinese cabbage into inches; Don't cut it too early to prevent the taro from turning black and the loss of vitamin C in vegetables;
7. When the chicken soup is cooked until the soup is thick and rotten, put the taro in the pot, cover the pot, and simmer for about 10 minutes; Before cooking, blanch the cabbage in the pot, and then sprinkle a little salt according to the taste;
8. Chicken soup with taro and vegetables is ready.