Chinese yam black chicken soup

1

Wash the black chicken and place it in a cold water pot.

2

Add the soaked mushrooms, wolfberry, and red dates together, boil over high heat, and simmer over low heat for about one and a half hours.

3

Then cut the washed and peeled yams into large pieces, place them in the pan and simmer for half an hour until crisp, add appropriate amount of salt to season.

1. Blanching the black chicken in advance is to remove blood foam and make the soup clearer. If it is too troublesome, you can also put it in a casserole and stew it directly with cold water. When it is boiled, you can also use a spoon to skim off the blood foam, but the amount of water needs to be slightly added. 2. Make sure to add enough water to chicken soup in advance. Adding water halfway will greatly reduce the taste. 3. Hands that have been processed with yams will be itchy. Pour vinegar into your hands, rub it for a while and then wash it off can greatly solve this problem.