Chinese yam black chicken soup

By RustyHuels

Chinese yam black chicken soup
Ingredients: chicken essence

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Steps for Chinese yam black chicken soup

  • 1
    Wash the black chicken with warm water and control the blood; peel and wash the yam and cut the hob; soak in water, wolfberry, dried day lily, lotus seeds, and black beans (soak one day in advance, otherwise it will not be easy to boil and will have a bitter taste);
  • 2
    Put the black chicken in the pan, add appropriate amount of cold water, add the green onion, pepper, and ginger (pat with a knife), and simmer over medium heat;
  • 3
    Put the black chicken in the pan, add appropriate amount of cold water, add the green onion, pepper, and ginger (pat with a knife), and simmer over medium heat for about 30 minutes;
  • 4
    Simmer for about 40 minutes, pick up wolfberry, dried day lily, lotus seeds, and black beans from the water, and put the black beans and lotus seeds into the pot;
  • 5
    Simmer for about 30 minutes, pick up wolfberry, dried day lily, lotus seeds, and black beans from the water, put black beans and lotus seeds into the pot, and simmer for 20 minutes over medium heat;
  • 6
    Pick up wolfberry, dried day lily, lotus seeds, and black beans from the water, put black beans and lotus seeds into the pot, and simmer over medium heat for 20 minutes;
  • 7
    Pick up wolfberry, dried day lily, lotus seeds, and black beans from the water, put black beans, red dates, and lotus seeds into the pot, and simmer for 20 minutes over medium heat;
  • 8
    Pick up wolfberry, dried day lily, lotus seeds, and black beans from the water, put black beans, red dates, and lotus seeds into the pot, add appropriate amount of salt to season, and stew over medium heat for 20 minutes;
  • 9
    Add day lily and wolfberry, turn to low heat, stew until the black beans are soft and rotten, add chicken essence to season.