Carrot and Yam Chicken Soup

Name: Carrot and Yam Chicken Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Wenchang Chicken; 1/2 root carrot; 2 short sections Yam; Some water; a little salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

It can keep in good health all year round, but it is mainly in autumn and winter. Because of the high temperature in summer, people’s spleen and stomach are also in a weak period, and after the "bitter summer", the spleen and stomach gradually become active, in order to cope with the coming cold winter, and at the same time to supplement the summer’s "deficiency". The effect of connecting the past and the next and getting twice the result with half the effort.

The daily health maintenance of ordinary people does not need to eat the delicacies of the mountains and the sea, and the simple and ingenious processing of the ingredients is also a tonic that can be served on the countertop.

The most readily available is the chicken. There are many types of chicken. Wenchang chicken is my favorite stew. Its meat is firm and delicious. It will not be rotten after cooking for a long time. The soup is tender and tastes delicious when eaten with white mouth.

Ingredients

1/2 Wenchang Chicken
1/2 root Carrot
2 short sections Yam
Some Water
a little Salt

Carrot and Yam Chicken Soup

1. Wenchang chicken, carrots and yam are ready;

2. Clean the small hairs on the Wenchang chicken, cut off the nails, and rinse the inside and outside;

3. Use a sharp knife to divide the chicken into several small pieces along the joints. Wash the chicken pieces 2-3 times with cold water to remove the excess blood; my family eats 3 people, so a chicken can be divided into two meals or two This method, but the thawed chicken should not be frozen again, otherwise it will cause the cell wall to rupture and excessive nutrient loss, so I half of the soup, half of the yellow chicken, and the yellow chicken recipe is different;

4. Pour an appropriate amount of cold water in the saucepan according to the recommended water level, and put half of the chicken pieces in the water;

5. Cover the lid, and use the "quick boil" function to boil the water; after the soup is boiling, skim off the foam, so as to keep the soup thick and clear. If you blanch the water and then stew, the taste of the soup will be greatly reduced;

6. When the meat is rotten and the soup is fresh, you can cut the carrot into hob pieces, and peel the yam into hob pieces;

7. Put the carrot pieces and yam into the chicken soup. Because these two ingredients are relatively cool, the temperature of the soup will be lowered. First turn to "quick simmer" and heat to boiling, then turn to "slow simmer" for 15 minutes, until the carrots and yams are all ripe . You can put salt and chives in the soup according to the taste. If you leave it alone, it is already very delicious, and it has a slight sweetness.

Tips:
1. The chicken is easy to cook. Use high heat to boil and then simmer slowly, which can fully release the umami taste in the chicken, and the soup is clear, with little or no salt, no dark seasonings such as soy sauce and strong smell Seasoning, can highlight the deliciousness and tenderness of chicken broth;
2. For the side dishes, brightly colored and light-smelling ingredients such as carrots and mushrooms can be used, which not only enriches the taste and vision, but also does not steal the umami taste of the chicken soup;
3. Chicken broth should not be simmered too much at a time, it is best to drink it all at one time; reheat the remaining chicken broth, the freshness and nutrition will be compromised; eat the leftover chicken broth and put a handful of noodles and a few green vegetables, it is a beautiful hot noodle soup .