Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Corn: remove dampness
Carrots: enhance immunity, protect eyes and improve eyesight.Anti-cancer and anti-cancer
Food ingredients
Chicken legs ( 1 piece ) | Horse hoof ( 70 grams ) |
Corn ( 1/2 pieces ) | Carrot ( 1 root ) |
Salt ( 1 teaspoon ) | Onion segments ( 1 stalk ) |
Ginger slices ( Several slices ) | Cooking wine (appropriate amount) |
How to make water chestnut, corn and chicken leg soup
1. Thaw and wash the chicken legs, put them into a pot of cold water, add green onions, ginger slices and cooking wine, boil the pot and blanch them for five minutes.
2. Also prepare scallions and ginger slices.
3.Put the blanched chicken legs into the inner pot of the rice cooker, and add the green onions and ginger.piece.
4. Close the lid, turn on the power, and press the soup button for two hours.
5.Wash the carrots, peel them and cut them into pieces.
6. Cut corn into cubes.
7. Rinse the horseshoe and split it into two.
8. Then cook the ingredients in the pot for an hour, add carrot cubes, water chestnuts and corn , continue to cook for the remaining time.
9.Five minutes before serving, add salt to taste.
10.A delicious water chestnut, corn and chicken leg soup is ready.
11.Not only does it look good, it also tastes good.
Tips
Blanch the chicken legs in advance, put them into a pot of cold water, and add onion, ginger and cooking wine to remove the fishy smell.
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