Autumn Health-chestnut Chicken Soup
1.
Wash the three-yellow chicken and chop into pieces for later use.
2.
Peel the iron rod yam and cut into small pieces, soak in clear water to prevent oxidation.
3.
Shell and peel the chestnuts for later use.
4.
Wash the red dates and set aside.
5.
Add appropriate amount of water to the pot, add chicken and red dates.
6.
The fire is boiled, and the foam is skimmed.
7.
Cover and cook for 20 minutes on medium and small heat.
8.
Open the lid and add the chestnuts and yam.
9.
After the fire is boiled, because the yam is sticky, there will be scum, so skim the scum again.
10.
Cover and turn to low heat for about 35 minutes.
11.
Turn off the heat and add salt and chicken essence.
12.
Put it into a bowl and enjoy.