Nagaimo (Mountain Yam) Chicken Soup - 淮山鸡汤 Recipe
Ingredients
- 2-3 chicken carcasses (bones), parboiled; 1 Nagaimo (picture above), peeled and cut into circular chunks; 1 medium-size carrot, peeled and cut into circular chunks; 2-cm knob ginger, slightly crushed; salt to taste; half a pack of willow mushrooms is optional here (Note: use of willow or bunashimeigji-type of mushrooms preferred since fresh shitake has a much stronger taste and may overpower the soup which I really want to taste the yams)
Directions
- Place parboiled chicken bones in a pot, with the yam, carrot and ginger. Add water, enough to just immerse the chicken. Turn on heat and boil. When boiling, turn to lower heat and simmer for about 20-30 minutes till yam and carrots turn tender. You can add some mushrooms at this point. Salt to taste, then turn off heat, cover the pot (Note: the remaining heat of the soup will cook the mushrooms and make them tender)
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