This is a simple but exceptionally refreshing soup that everyone loves. Simply boil chinese yam with all other ingredients to make this soup. Very good to serve during hot summer weather.
300gramfresh chinese yam (huai shan), peeled, cut into pieces
15gingko nuts, shelled and skinned
20gramyu zhu (solomon's seal rhizome)
8pitted red dates
1chicken whole leg
1tbspsalt, to taste
1.5litrewater
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Instructions
Have ready all ingredients to make this soup.
Remove skin from chinese yam and cut into big pieces. This tuber vegetable is loaded with lots of beneficial properties.
Remove the shell from gingko nuts and then boil the nuts in water for 5 minutes. Then remove the skin.
Wash, soak the dried wolfberries in cold water for 5 minutes and drained.
Rinse and drain yu zhu (Solomon Seal Rhizome), a nutritious chinese herb. It is believed to have nourishing effects on our lung and stomach.
Wash and drained well the red dates.
Wash, skinned the chicken whole leg and cut into big pieces.
Blanched in hot water, about 5 minutes to remove impurities.
In a soup pot, first bring some water (1500 ml) to a boil. Then add in the blanched pieces of chicken.
Next add in the rest of the ingredients.
Followed by salt ( to taste ).
Cover and bring to a boil over high heat. Then simmer the soup over low heat for about 1 hour. If using a pressure cooker, just pressure cook for 30 minutes.