Yam, Winter Melon, Cordyceps Flower and Chicken Leg Soup

Overview

The soup is golden in color, refreshing but not greasy, nutritious and delicious.

Chop the large chicken legs into small pieces and wash away the blood.
Put the chicken pieces in water.
Blanch it.
Remove and wash off the blood foam.
Add an appropriate amount of water to the pot, add the blanched chicken pieces, and add a few slices of ginger.
Bring to a boil over high heat.
Simmer over medium-low heat for thirty minutes.
Peel, wash and cut the yam into diagonal sections.
Peel the winter melon, wash and cut into large pieces.
Wash the Cordyceps flowers and set aside.
Chop chives into small pieces.
Add yam, winter melon and cordyceps flowers.
Simmer over medium-low heat for fifteen minutes.
The stewed chicken soup is golden, refreshing and not greasy.
The soup is beautiful and delicious.
Season with appropriate amount of salt and chives.
Finished product.
If you like millet pepper, you can add a few more.