Chicken soup does have a lot of effects on improving immunity and preventing colds. Although there are more chickens now, the taste of chicken is much worse than that of free-range chicken when we were children, but look carefully, you can still find delicious mountain chicken or free-range chicken. The soup from this chicken is delicious, and the chicken is delicious and chewy, almost the same as the chickens raised in my family when I was a child.
Chicken 500 grams
Small taro 5
10 g ginger
Salt 2 g
Half a green onion
Half chicken, clean, remove hair, put directly into the pot, pour appropriate amount of water with boiling.
After the water boils, use a small screen to skim out the floating foam, the advantage of doing so is that the soup's umami and nutrition are not lost.
After the foam has been skimmed off, add the ginger slices and scallions to the pan.
Cover, turn down the heat and bring to a simmer.
Cut the taro hob into pieces, and cut the bok choy into inches.
When the chicken broth is cooked until the broth is thick and the meat is rotten, put the taro in the pot, cover and simmer for about 10 minutes; Heat the cabbage in the pan before serving, and sprinkle with salt to taste.
For a delicious soup, it is best not to blanch it, just remove the foam in the first 5 minutes of boiling. If there is some foam coming out of the back, do not remove it; It is best to add enough water at a time, and when water must be added halfway, be sure to heat the water so that the proteins do not tighten and make the jerky wood unpalatable.