Golden Soup with Millet and Chicken Feathers

Overview

How to cook Golden Soup with Millet and Chicken Feathers at home

Pick and wash the chicken feathers.
Rinse the millet and cook it in a pot of boiling water for about 5-6 minutes.
Pour out and drain.
Take another pot, pour an appropriate amount of chicken soup (if you don’t have chicken soup, you can use boiling water and add a small piece of soup stock) and bring to a boil. Pour in the drained millet and cook over medium-low heat for about 15 minutes.
Peel and cut the pumpkin into cubes, add a little water to a food processor and blend into a paste.
Boil the millet until it blooms, add pumpkin puree and continue to simmer for about 5 minutes until thickened, add an appropriate amount of salt, turn off the heat and set aside.
While the millet is boiling, blanch the chicken feathers in a pot of boiling water (add 1 tablespoon of salt and 1 teaspoon of vegetable oil to the pot).
Remove the chicken lettuce, drain the water and place on a plate.
Pour the cooked golden soup millet on the chicken feathers and serve.
The finished product is light and delicious.
Finished product