Lettuce in Winter-yam Black-bone Chicken Soup
1.
Wash the black-bone chicken and cut into pieces, wash the red dates to remove the floating ash, wash and slice the ginger.
2.
The yam is peeled and cut into hob pieces, soaked in water for later use.
3.
Pour water in a pot and bring to a boil, add black-bone chicken to blanch water.
4.
The blanched black-bone chicken washes away the foam on the surface.
5.
Put the processed black-bone chicken into a casserole, add ginger slices and red dates, pour in water, and boil it in a small hot pot for one hour after the high heat is boiled.
6.
Add the yam to boil after 1 hour, and continue to boil it on a low heat for half an hour.
7.
Season with salt.
8.
Sprinkle pepper before serving.
Tips:
1 The chicken in the soup must be freshly killed, so that the soup will be fresh and fragrant.
2 When handling yam, you can wear rubber gloves to prevent the yam mucus from irritating the skin of your hands.
3 Soak the cut yam in water to prevent oxidation and blackening.