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1
Please chop the white-striped chicken into pieces and wash away the blood. -
2
Put cold water into the pot. -
3
Boil it and remove it to drain out the water. -
4
The water in the pot is just about half boiling. Add the blanched chicken pieces, add sliced ginger and green onions, and bring to a boil over high heat. -
5
Simmer over medium heat for 30 minutes. -
6
Cut the carrots into hob pieces. -
7
Soak bamboo fungus in cold water. -
8
Wash away the impurities and cut into two finger sections for later use. -
9
Add carrots and bamboo fungus. -
10
Simmer over medium-low heat for 20 minutes. -
11
Stewed carrot, bamboo fungus and chicken soup. -
12
Cilantro, onion, ginger, millet and pepper. -
13
Place it in a large bowl, season with appropriate amount of salt and white pepper, and sprinkle with chopped green onion, ginger, coriander, and millet pepper. -
14
Finished product. -
15
Finished product.
Tips
If you like the soup to be more fragrant, you can add a little MSG or chicken powder.