Yam and Chicken Leg Soup
Overview
Children all like to eat chicken legs. Most of them are grilled or braised. This time, I changed the way of eating them and used them to stew soup. Served with yam, carrots, angelica and wolfberry to enhance the flavor, it is rich in nutrients. The children ate a bowl of it right after returning from school.
Tags
Ingredients
Steps
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Prepare the required materials
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Cut the carrots into small pieces, slice the ginger, and prepare the Codonopsis pilosula and green onions
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Peel the yam and cut into cubes, soak in salt water
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Blanch chicken legs to remove odor
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Put the blanched chicken legs, carrots, dangshen, ginger and green onions into the rice cooker, add an appropriate amount of water at one time, and choose to cook the soup
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After simmering for 20 minutes, open and add the yam
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Continue to simmer for 30 minutes and then add salt, wolfberry and chopped green onion to enhance the flavor
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Have a bowl of delicious food while it's hot
