Corn, Taro and Chicken Soup – Rice Cooker Version

Overview

In the cold and dry winter, a bowl of warm chicken soup can not only drive away the cold but also nourish the stomach. The chicken legs that Xi'er used to make the soup this time were the leftover bones from the previous cooking of Kung Pao Chicken. Due to his poor knife skills, it was a pity to lose a lot of meat on the bones, so he carried it forward and used it to make the soup.

Tags

• soups
• chicken legs
• corn
• mushrooms
• red dates
• taro
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Cut the chicken legs into small pieces and soak them in water for half an hour.

   

2. 2 Put cold water in the pot, then add the cut chicken legs, blanch them over high heat to remove impurities from the chicken legs, then remove them and set aside.

   

3. 3 Cut the taro into cubes and soak in cold water to prevent oxidation and blackening.

   

4. 4 Cut corn into small sections and shiitake mushrooms into cubes (I used fresh shiitake mushrooms. If they are dried shiitake mushrooms, they need to be soaked in advance. For pearl shiitake mushrooms, you can directly make a cross on the top without cutting them into pieces).

   

5. 5 Heat water in the rice cooker (it must be hot water, otherwise the blanched chicken legs will not taste good when exposed to cold water.) Add the blanched chicken legs, chopped taro, corn and shiitake mushrooms, add 6 red dates and a piece of fresh ginger, and press the cooking button.

   

6. 6 Cook in a rice cooker for forty-five minutes to an hour, then season with appropriate amounts of salt and white pepper to enjoy the delicious chicken soup.