Kelp Sweet Potato Noodle Chicken Soup

Kelp Sweet Potato Noodle Chicken Soup

1. Peel the chicken and chop it into pieces.

2. Scrub the dried kelp and use a knife to cut it into a suitable size for later use (it is recommended to cut it into small pieces).

3. Prepare sweet potato flour (I brought authentic sweet potato flour from my hometown in Hunan).

4. Bring water to a boil and add sweet potato flour.

5. Just cook it a bit, because it will be boiled later.

6. Put chicken, kelp, red dates and ginger in the pot (just pat it with a knife).

7. Add the blanched sweet potato flour vermicelli, cover the pot and cook for one hour (35 minutes in an electric pressure cooker).

8. Time to add salt, chicken essence and oyster sauce to taste.

9. Sprinkle chopped green onions.

10. Fill a bowl and start eating.

11. This is my dinner😊.

Tips:

1. The sweet potato flour I used is made from pure sweet potatoes in my hometown, so it is very resistant to cooking. If you buy cassava flour and so on, you can add it later if it is not pure and not resistant to cooking.
2. The chicken ribs can be boiled before boiling to make the soup clearer.