1 chicken leg (medium size 250-300g), 100g fresh Shan Yao (Chinese Yam), 10g Fu Ling (Poria), 5 pieces of Bai Guo (Ginkgo), 2 slices of ginger, 1600ml water, 3g salt
1) Clean and peel the Shan Yao, then cut into sections. Clean the chicken leg, place it in cold water, and after boiling, skim off the foam. While skimming, stir the bottom of the pot to ensure thorough cleaning. After skimming, remove the chicken leg.
2) In another pot, bring water to a boil and add all ingredients (except for salt).
3) Boil on high heat for 15 minutes, then reduce to low heat and simmer for 1 hour.
4) Add salt for seasoning just before serving.
**This soup has the effect of strengthening the spleen and stomach, and consuming more Shan Yao and Fu Ling helps with the transformation and transportation of the spleen and stomach.
**When handling Shan Yao, it is best to wear gloves, as the mucilage can cause itching on the skin. After cutting, soak in clean water to prevent oxidation and browning.
**For those with high cholesterol, the chicken skin can be removed beforehand, and the method remains the same.
**Fu Ling and Bai Guo can be purchased at the herbal medicine counter in pharmacies. Bai Guo, also known as Ginkgo, has the effect of relieving cough and asthma. However, Bai Guo is slightly toxic, so do not exceed the recommended dosage.
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