Horseshoe Corn and Cured Chicken Soup

Name: Horseshoe Corn and Cured Chicken Soup
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1/2 Cured Chicken; 150g Horseshoe; 350g Millet; Some celery

by Niu Ma Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Sister Food Friends sent Nanjing's special cured chicken. Because it is salty, I combined it with the most fragrant and waxy Bansu to make the soup. The whole soup base has no condiments. The salty and umami flavor of the cured chicken, the delicate fragrance of horseshoes, and the glutinous fragrance of Bansu make this soup base very fragrant and fresh. Friends who like it can refer to it, the soup container is different, and the time used is slightly changed.

Ingredients

1/2 Cured Chicken
150g Horseshoe
350g Millet
Some Celery

Horseshoe Corn and Cured Chicken Soup

1. Prepare the cured chicken, horseshoe, millet, and celery.

Horseshoe Corn and Cured Chicken Soup recipe

2. Blanch the cured chicken for later use.

3. Add half a pot of water to the pot, and then put the horseshoe board into the pot.

4. Put the blanched cured chicken in the pot, select the stewing function and cook for 45 minutes.

5. Add diced celery after the soup is cooked to enhance the flavor.

6. This completes a chicken soup with horseshoe and corn.

Tips:
Cured chicken is a heavy-salt ingredient, so it must be soaked and blanched before making it, so that the soup will be delicious and flavorful. Pay attention to the amount of salt. Taste the soup first after the soup is simmered. If it is not salty, add a little fine salt.