Yam, Winter Melon, Cordyceps Flower, Chicken Leg Soup
This golden-hued soup is light, refreshing, not greasy, and both nutritious and delicious.
Ingredients
Yam
to taste
Winter melon
to taste
Cordyceps flowers
to taste
Large chicken legs
2
Salt
to taste
Ginger slices
to taste
Green onions
to taste
Instructions
1
Step 1
Cut the large chicken legs into small pieces and wash off the blood.
2
Step 2
Place the chicken pieces in clear water.
3
Step 3
Blanch for one rolling boil.
4
Step 4
Remove and rinse off the blood foam.
5
Step 5
Add an appropriate amount of clear water to a cooking pot, add the blanched chicken pieces, and add a few slices of ginger.
6
Step 6
Bring to a boil over high heat.
7
Step 7
Simmer over medium-low heat for thirty minutes.
8
Step 8
Peel the yam, wash it, and cut it into diagonal segments.
9
Step 9
Peel the winter melon, wash it, and cut it into large pieces.
10
Step 10
Rinse the cordyceps flowers and set aside.
11
Step 11
Finely chop the green onions.
12
Step 12
Add the yam, winter melon, and cordyceps flowers.
13
Step 13
Simmer over medium-low heat for fifteen minutes.
14
Step 14
The finished chicken soup is golden in color, refreshing, and not greasy.
15
Step 15
The soup has a beautiful color and is delicious.
16
Step 16
Season with salt to taste and add green onions.
17
Step 17
Finished.
18
Step 18
If you like small chili peppers, you can add a few.
