Chinese Yam and Free-Range Chicken Soup
Chinese yam is sweet, neutral in nature, and supports the spleen, lungs, and kidneys. Iron stick yam is especially prized for its soft, melting texture when cooked.
Story
Simmering free-range chicken with dried shiitake mushrooms and black cardamom creates a rich, aromatic broth. Adding iron stick yam and red dates near the end yields a tender, nourishing soup that is both comforting and wholesome.
Ingredients
Free-range chicken
half a chicken
Iron stick yam
3 pieces
Dried shiitake mushrooms
a small bowl
Red dates
about 10 pieces
Ginger
a small piece
Black cardamom
2 pieces
Salt
to taste
Instructions
1
Step 1
Prepare the ingredients as shown in the picture.
2
Step 2
Soak the dried shiitake mushrooms in warm water.
3
Step 3
Place the chicken in a pot with cold water and blanch to remove blood foam.
4
Step 4
Rinse the blanched chicken with warm water, then drain and set aside.
5
Step 5
Place the chicken and mushrooms in a clay pot, add sufficient water, smash the ginger and cardamom and add them to the pot, bring to a boil over high heat, then switch to low heat and simmer for 2-3 hours.
6
Step 6
Peel and wash the yam, then cut into rolling chunks.
7
Step 7
Add the yam and red dates, and continue to simmer over low heat for half an hour.
8
Step 8
Season with an appropriate amount of salt and serve.
