Yao Zhu Stewed Chicken Soup

Strictly speaking, summer here only lasts two months, or even shorter. So it can be considered spring now. The temperature difference is huge, sometimes cold and sometimes hot. At this time, you should stew some soup and drink it from time to time to improve immunity. Spring is born and summer is growing. Spring is suitable for gentle warming, so chicken soup is the most suitable. Keeping fit and preventing colds~ In summer, it’s time to drink less hot foods like pigeon soup. This time when I stewed the soup, I added a few scallops brought from home to make the soup taste even fresher.

Simple

Cooking

Salty and fresh

Three hours

Main ingredients

One chicken

5 scallops

An appropriate amount of soybeans

Accessories

An appropriate amount of onions

An appropriate amount of ginger

Ingredients

An appropriate amount of salt

An appropriate amount of pepper

An appropriate amount of cooking wine

How to make Scallop Stewed Chicken Soup

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1. Soak the soybeans overnight in advance.

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2. Cut off the chicken breast. The chicken breasts will age well in stew, so they can be used in other dishes.

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3. Wash the cut chicken.

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4. Add ginger slices and green onion segments, blanch them in water and wash them.

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5. While blanching, prepare green onions and ginger slices for soup. Soak the scallops in hot water for a while.

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6. Put the washed chicken and soybeans into the pot.

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7. Add ginger slices, scallions and scallops.

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8. Add enough water at one time, I usually add two bowls.

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9. Pour in appropriate amount of cooking wine, cover and simmer for 2 hours.

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10. Open the lid and add salt to taste.

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11. Add a small amount of pepper. Simmer for another 10 minutes or so