Salted Chicken and Cabbage Soup

Overview

The unique salty taste of salted chicken makes the soup uniquely fresh, and it is even sweeter and more delicious when paired with cabbage.

Preparation: yellow sprouts and cabbage, salted chicken, ginger, chopped green onion, wolfberry.
Cut the washed cabbage into slices.
Heat oil in a pan and sauté ginger slices until fragrant.
Then add the salted chicken and stir-fry until fragrant.
Add appropriate amount of boiling water and bring to a boil over high heat.
The soup will turn milky white in about five minutes.
Add cabbage and continue cooking.
In about three minutes, the cabbage will be very tender and will become soft quickly.
Add the wolfberries and adjust a little salt (the salted chicken is quite salty, it is best to adjust it after trying it).
Pour into the Corning soup pot and sprinkle some chopped green onion.
Finished product picture.
Finished product picture.