Taro Chicken Soup

Taro Chicken Soup

by meggy dancing apple

4.6 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

4

My family likes to drink soup all year round, which is also due to the fact that I married a southern husband. My husband’s family must have one or more soup on the table, which is very moisturizing. Affected by his family, I also like soup. And the family really joined in, whether it was meat soup or vegetarian soup, every time they drank happily. I am so relieved to see that my dear one looks good and has a strong body! I like to cook chicken soup, bone soup, a pot of fragrant soup, put some yam, taro, green vegetables, so that the intestines and stomach get moisturized, comfortable from the inside out.

Ingredients

Taro Chicken Soup

1. Half a local chicken, clean it, remove the miscellaneous hairs, put it directly in the pot, pour some water and cook; the chicken can also be chopped into small pieces;

Taro Chicken Soup recipe

2. After the water is boiled, use a small sieve to remove the foam. The advantage of this is that the umami and nutrients of the soup will not be lost;

Taro Chicken Soup recipe

3. After skimming the froth, put the sliced ginger and green onion into the pot. Do not put other seasonings. Too much seasoning will suppress the umami taste of the chicken; especially the star anise pepper.

Taro Chicken Soup recipe

4. Cover the lid, turn to a low heat, and simmer slowly; the south is called bao, and Beijing is called simmering. I think the meaning is the same. Slowly mumble; if you need to add water in the middle, you must heat the water;

Taro Chicken Soup recipe

5. When boiling the soup, you can peel the small taro. To prevent oxidation, you can soak it in cold water and take it out when you need it. The cabbage can be replaced with green leaves such as rapeseed and spinach. The leaves can also absorb oil, taste fragrant, and the soup does not taste greasy;

Taro Chicken Soup recipe

6. Cut the taro into hob pieces and cut the cabbage into inch sections; do not cut it too early to prevent the taro from oxidizing and turning black and the vitamin C in the vegetables from losing;

Taro Chicken Soup recipe

7. When the chicken broth is boiled until the soup is thick and the meat is rotten, put the taro in the pot, cover and simmer for about 10 minutes; before out of the pot, blanch the cabbage in the pot to change its color, and then sprinkle a little salt according to the taste. A pot of delicious taro green vegetable chicken soup is ready!

Taro Chicken Soup recipe

Tips:

If you want the soup to be delicious, it is best not to blanch it, just remove the froth 5 minutes before boiling. If some scum emerges later, don’t remove it; some science has shown that the nutrients in the subsequent scum are basically the meat and bones coming out. It is best to add enough water at one time. When you have to add water in the middle, you must heat the water so that the protein will not become tight and the dried meat will not taste good!

Comments

Similar recipes

Chestnut Chicken Soup

Chestnut, Native Chicken, Sliced Ginger

#霸王超市# Chicken and Seasonal Vegetable Braised Rice

Native Chicken, Carrot, Shiitake Mushrooms

Healthy Chicken Soup

Native Chicken, Codonopsis, Jujube

Stewed Chicken with Lotus Root and Yuba

Native Chicken, Lotus Root, Yuba

Chinese Yam and Red Date Chicken Soup

Native Chicken, Yam, Red Dates

Corn Potato Stew Chicken

Native Chicken, Waxy Corn, Potato

New Year Dishes [ham and Bamboo Fungus Stewed Chicken]

Golden Ham, Native Chicken, Shiitake Mushrooms

Pepper Pork Belly Chicken Soup

Pork Belly, Native Chicken, Sliced Ginger