Sea Cucumber and Yam Chicken Soup

by Xiao Geng's mother

4.6 (1)
Favorite
1

Difficulty

Easy

Time

30m

Serving

2

I like the hometown cuisine very much. I like the taste of the soup. I scooped a spoonful of the soup with the vegetables. The taste of different foods exudes. The same is fresh, and a warm current spreads in the stomach; always picky Lao Geng is also full of praise for the soups and vegetables in northern Jiangsu, so I often make some of these by myself to satisfy my appetite, and to relieve the pain of homesickness! "

Sea Cucumber and Yam Chicken Soup

1. Prepare the ingredients.

2. Add water, ginger slices, and cooking wine to the chicken first. Skim off the blood foam on the chicken broth and set aside.

3. Cut the sea cucumber into strips and blanch it with some cooking wine.

4. The chicken is boneless and cut into shredded pork.

5. Peel the yam and cut into hob pieces.

6. Heat a little oil in the pot and add the processed yam, chicken, and sea cucumber, stir fry for a few minutes.

7. Add chicken broth, chicken essence, and salt to a boil and simmer for a few minutes.

8. Sprinkle some pepper and green garlic will do.

9. The fresh and savory sea cucumber chicken soup is ready.

Tips:

After peeling, the yam can be soaked in clean water so that it will not turn black easily;

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