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Method:
Chop chicken into small pieces and
blanch in boiling water rapidly. Then remove and rinse well.
Transfer to the inner pan of a rice cooker along with diced salted
winter melon, shredded ginger and seasonings added. Place pan in
rice cooker, with 3 cups of water outside the inner pan. Steam
for 30 minutes, then add clams. Steam until the switch pops up.
Remove and transfer to a soup bowl. Serve. Use half free
range chicken or free range chicken to stew the soup, because the
texture of the meat is more elastic. Do not use a meat chicken
to make the soup. Have the chicken vendor cut the chicken into
pieces for you. Salted winter melon is very salty already, so no
salt is needed.
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