Wuji Yam Soup

Wuji Yam Soup

1. The black-bone chicken is cleaned, the chicken breast is removed (there is another use, and the next time is decomposed), and the rest is chopped into large pieces for later use;

2. The black-bone chicken nuggets are in a pot under cold water and boil on high heat for 2 to 3 minutes to remove blood foam and impurities;

3. Remove the chicken nuggets and rinse them with non-hot water;

4. Cut the green onion and ginger into large pieces, pat loosely, and put them in a tea bag together with the star anise for later use;

5. In another casserole (I use a cast iron pot), put the chicken nuggets, add enough hot water and ingredients, turn to a low heat after the high heat boils, cover the pot and simmer until the chicken is cooked (the time depends on the quality of the chicken, A good old-fashioned black-bone chicken can be simmered for about 2 or 3 hours. Ordinary meat-boiled black-bone chicken will be cooked after boiling, and the nourishing effect is quite different);

6. After the chicken is basically simmered, the yam is processed: washed and peeled, and cut into hob pieces;

7. Put the yam into the pot, turn to medium heat, and continue to simmer until the yam is cooked;

8. Season with appropriate amount of salt, turn off the heat and sprinkle with chopped green onion.