Celery chicken soup
By VicentaLakin
I learned this dish from my mother-in-law. Maybe she invented it herself. It feels good to share it now. Sour sweet and salty, I prefer to eat sour, when celery tastes like sour or sour. Celery and scabs are the food of coarse fibre, so it's good for the stomach! The taste of this dish is no longer a crumb, so there's no burden on the stomach。
Recipe Recommendations
- lotus root slices half a
- celery leaves appropriate amount
- chicken legs a
- ginger appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sour and salty
- pot
- an hour
- simple
Steps for Celery chicken soup
1
Pills, celery, chicken leg, onions, ginger. The sauce: salt, chicken。
2
The chicken must pass the water so it can get out of the water. I use the chicken leg. My husband says it's best to eat the soup. All right. A few more knives on the legs of the chicken, so that one is ripe, the other tastes good and blood can come out。
3
The celery also needs water, and I'll cook the usual green leaves after。
4
Snacks and chickens and onions are put in a pot to make soup. It takes about an hour, chickens can be separated, and there is no blood. If the small partners are not sure if they are ripe, they can insert a chopstick into the chicken, and if there is no blood, they can prove to be。
5
When the meat is cooked, the celery leaves will be ready because the celery is easy to get cooked, and then the salt will be fine. We have to put salt in the back, so we can take less salt, and less salt and less oil are good for health. As you may see, I didn't put any oil on the soup, because there's chicken skin on the legs, which can release some oil in soup。
6
I love soup when it's on the table and it tastes lighter and sour。