Taro Chicken Soup

Name: Taro Chicken Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 5 Small taro; 2s Chinese cabbage; 1 piece ginger; 1/2 a tree Green onions; a little salt; Some water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

We often call comforting and motivating words "chicken soup for the soul", which shows that chicken soup has a good healing effect. In fact, chicken soup does have a lot of effects on improving immunity and preventing colds. Although there are more chickens raised now, the taste of chicken is much worse than that of free-range chickens when we were young, but if you look carefully, you can still find delicious mountain chickens or free-range chickens. The soup cooked with this chicken is delicious, the chicken is delicious and chewy, and it is almost the same as the chicken I raised at home when I was a child.
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! In winter, I like to cook chicken soup, bone soup, a pot of fragrant soup, put some yam, taro, green vegetables, so that the stomach can be moisturized and comfortable from the inside out. "

Ingredients

1/2 Native Chicken
5 Small Taro
2s Chinese Cabbage
1 piece Ginger
1/2 a tree Green Onions
a little Salt
Some Water

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;

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;

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.

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;

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;

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;

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.

8. A pot of delicious taro green vegetable chicken soup is ready. Drink it once a week to moisturize the stomach and prevent colds. The leftover chicken soup, porridge and noodles are delicious!

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!