Yam Chicken Soup

Yam Chicken Soup

1. Chop local chicken into pieces and soak in clean water for an hour to remove blood.

2. Boil a pot of boiling water, add sliced ginger and green onion, add chicken pieces and blanch water.

3. Separate the chicken fat and put it in the pot to squeeze the chicken fat.

4. Add the blanched chicken pieces and stir fry over medium heat.

5. Stir-fry until the chicken nuggets are dry and add the scallions and ginger slices.

6. Pour a large spoonful of cooking wine along the side of the pot.

7. Add enough water, transfer to a medium-high heat and boil in a soup pot, then turn to a low heat for an hour and a half. Put the yam and salt fifteen minutes before cooking.

Tips:

1. The chicken nuggets will be more fragrant if they are stir-fried before boiling.
2. I like to pour out a portion of the fried chicken fat so that the chicken broth is not greasy, and the remaining chicken fat used to fry vegetables tastes particularly good.