Chicken Soup with Snails and Scallops

Name: Chicken Soup with Snails and Scallops
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 8g Dried scallops; 20g Rattle; 3g ginger; 3g salt; 1g Wolfberry

by Soft blue crystal

4.7 (1)

Favorite

14

Difficulty

Easy

Time

30m

Serving

2

Although the weather is hot, there must be no less soup, and more attention should be paid to health preservation in summer. The snail meat contains a lot of protein and inorganic salts, as well as rich vitamin A, iron and calcium. It has a therapeutic effect on diseases such as red eyes, jaundice, athlete's foot, and hemorrhoids. From the perspective of traditional Chinese medicine, it is sweet in taste, cool in nature, can improve eyesight, and can also relieve heart deficiency and heat pain. It can be used as an appetizer, relieve stagnation, and beautify and nourish the skin.

Ingredients

Chicken Soup with Snails and Scallops

1. Soak the dried scallops in water, soak the dried snail slices in water, and add a few slices of ginger to remove the fishy smell. Soak until the snails become soft, about two hours.

2. Boil the chicken legs in a pot under cold water until the water is boiled out.

3. Boil water in the casserole in advance, and put the chicken drumsticks in.

4. Add the soaked scallops.

5. Add the soaked snail slices and the ginger slices that have been soaked before.

6. Cover the casserole and cook on low heat for more than half an hour until the soup turns white.

7. Add the wolfberry when it's almost boiling.

8. Finally, turn off the heat and add salt to taste.

Tips:
1. Dried snails must be soaked until soft before use. Without ginger, the smell of the sea is very strong.
2. The chicken thighs can also not be splashed, but the foam should be removed after boiling.
3. Because scallops and seafood are added, only some salt is added at the end to improve the flavor.