1. Cut half a chicken into pieces and put it in the pot.
2. Put in the tea bamboo shoots cut into small sections (the tea bamboo shoots need to be soaked in cold water for ten minutes in advance, torn apart and cleaned and cut into sections).
3. Add ginger slices.
4. Add appropriate amount of water and simmer on high heat for half an hour.
5. Remove the froth, add the white radish and continue to stew.
6. After the white radish changes color, add the carrots and continue to stew.
7. About two hours, the water in the pot will boil slightly, and the carrot chicken soup is complete
Tips:1. The chicken can be blanched in cold water in advance, or the foam can be removed after the water is boiled.
2. There is enough salt in the tea bamboo shoots, no need to add additional salt.
