Yam Chicken Soup
1.
When I bought the grass chicken, I asked the owner to cut it into pieces. Go home to clean and remove blood clots.
2.
Put it in the pot, add the chicken nuggets with clean water, bring the water to a boil, and blanch it. Only chicken, the eggs inside do not need to be blanched.
3.
After the water is boiled, pour out the chicken, rinse with cold water, and slice the ginger.
4.
Then pour the chicken into the casserole, and pour the half-casserole water. The chicken needs to be minced. This time, some more water is added for the broth. Add ginger slices, turn on high heat, cover the pot, and start to simmer.
5.
After the soup is boiled, turn to low heat and continue to simmer slowly.
6.
For an hour, put the eggs, chicken gizzards, and chicken hearts that had not been blanched before, and stew them together.
7.
Then, peel the yam. Remember to peel with gloves, or rinse with water while peeling, to prevent mucus from getting on your hands and making your skin itchy.
8.
Then slice it. It does not need to be too thin, nor too thick. If it's too thin, it will be broken into pieces and won't be clipped.
9.
Then pour it into the chicken broth. Stir evenly, continue to simmer on low heat, simmer for 15 minutes, until the yam becomes soft, you can poke it.
10.
Finally, add salt to taste ten minutes before cooking. Stir evenly and simmer for enough time to get out of the pot.
Tips:
1. I don't know if the chicken is rotten, just poke it with chopsticks, you can poke, it means that the stew is almost done. 2. Half a chicken, not a lot of oil, so the soup doesn't feel like oily!
