Accessories: kelp (fresh) 100g.

Seasoning: 5g of green onion, 3g of ginger, 3g of salt, 5g of condensed milk (sweet and canned), with appropriate amounts.

The practice of kelp chicken leg soup:

1. Cut the chicken into large pieces;

2. Soak kelp in warm water, wash and shred;

3. Slice ginger and cut onion;

4. Put the chicken and kelp in a boiling water pot and take them out for later use;

5. Add water to the pot to boil, add ginger slices, chopped green onion, chicken and kelp to boil, cook over medium heat until the meat is cooked and rotten, add refined salt and condensed milk and mix well.

For more information about kelp and chicken leg soup, please see Mint.com Food Library/Restaurants/Kelp Chicken Retreat.