Main Ingredients : Half of local chicken, 5 small taro, 2 small Chinese cabbage.

Accessories : 1 piece of ginger, half a large onion, 10 grams of salt, 200 grams of water.

Specific steps:

Turkey half, clean, remove the hair, put directly in the pot, pour the right amount of water with cooking; chicken can also be chopped small pieces.

2. When the water boils, use a small sieve to skim out the foam, the advantage of doing so is that the soup's fresh flavor and nutrition is not lost.

3. After skimming off the foam, ginger, scallion into the pot, other seasonings do not have to put, too much seasoning will pressure the chicken's fresh flavor; especially anise pepper these more do not put.

4. Cover the lid, turn the heat down, slowly pot stew; the South called pot, Beijing called stew, I feel the meaning is similar, slowly cooing it; halfway if you need to add water must be heating water.

5. soup can be small taro peeled, in order to prevent oxidation can be soaked in cool water, and then fish out when you want to use; cabbage can be replaced with greens, spinach and other green leaves, with the thick white chicken soup with a good look, but also the leaves can absorb oil, eat up the aroma of the soup drink is not greasy.

6. taro cut rolling knife block, cabbage cut inch section; do not cut too early, to prevent taro oxidation black and green vegetables in the loss of vitamin C.

7. When the chicken broth is cooked to the soup thick meat rotten, the taro into the pot, cover and simmer for about 10 minutes; out of the pot before the cabbage into the pot hot discoloration, and then according to taste sprinkle a little salt. A pot of delicious taro and cabbage chicken soup is ready.