Chicken soup, especially old hen soup, has always been famous for its delicious taste. It has a good effect of "tonifying deficiency" and is suitable for all ages. Yam also has a very good therapeutic effect, especially yam, which can strengthen the spleen and benefit the stomach, and people with weak spleen and stomach and indigestion can eat it. Its fiber can also promote intestinal peristalsis and prevent constipation. Yam chicken soup is also simple, nutritious and delicious.

We need raw materials.

Fresh chicken (1 chicken)

Huaishan (1 root)

Carrots (2)

Ginger (2 slices)

Proper amount of salt

Cooking method:

1. First cut the chicken into small pieces and wash it. Wash carrot and yam, peel and cut into pieces for later use. After peeled and cut into small pieces, yam needs to be soaked in water to prevent blackening.

2. Put the cut chicken pieces into boiling water to remove blood foam and then take them out for later use.

3. After putting water in the pot again, add cooking wine, ginger and cut chicken pieces.

4. After the fire is boiled, add yam, carrot and other ingredients, and then simmer for about an hour. Add appropriate amount of salt to taste according to personal taste when cooking.

Tip: If you like friends with a little sweet soup, you can add some red dates and longan to the soup, which can not only enhance the taste, but also enrich the blood.

Method 2:

Materials:

Peasant Chai Chicken 1 bird, Yam 1 root, 2 grams of Lycium barbarum, onion ginger, cooking wine and salt.

Practice:

1, after the chicken is slaughtered, clean the internal organs, cut into small pieces, slice the ginger, and beat the onion into onion knots.

2. Put the chopped chicken pieces into the pot and blanch them, then skim off the floating foam in the pot and take them out for later use.

3. Pour a proper amount of purified water into another pot and add 3 grams of cooking wine.

4. Add ginger slices and onion knots

5. After boiling, turn to low heat and simmer for about 15 minutes. (Because I use a pressure cooker, I use a casserole or other pot to stew the soup, so I need to prolong the stewing time.)

6. Stew the chicken until it is 80% cooked, cut the yam, then add it to the pot and continue stewing for 10 minute.

7. Rinse Lycium barbarum with clear water, open the lid and add, continue to cover and stew for 10 minute, open the lid and add salt to taste.