First, prepare the raw chicken, remove the oily part, and soak it in cold water to cook it thoroughly. At first, when it starts to boil over high heat, boil it over low heat for 40 to 50 minutes, and it cooks well We're going to season it later, so it's okay to boil it without adding other spices.

We'll have to blanch the vegetables in the chicken cage while it's being cooked. You need to put a lot of vegetables to make the soup cool, sweet, and deliciousI boil it with sweet cabbage, taro, bracken, and bean sprouts. The bean sprouts below were blanched to season in the morning, and the picture was taken together.

First of all, pour a lot of water into a large nambi.. Boil it hard and blanch it in the order of host sweet cabbage taro belt bracken.If you start blanching the light color at once, you can save energy by boiling water once and blanching it all. It is good for your health to blanch taro and bracken once. Squeeze the water out of the blanched vegetables and cut them into bite-size pieces.

When the boiled chicken is cooked, take it out, and when it cools down, remove the bones and tear the flesh to the grain.Pour a little water over the chicken bones, rinse the bones once, and put the soup in the chicken soup pot. I want the soup to taste better. Boil the vegetables in the chicken soup for a long time, then add the chicken meat at the end and boil it slightly. If you add chicken flesh and boil it with vegetables for a long time, the chicken flesh is mushy~~ It doesn't taste like a thread, so it's not good. It becomes like porridge, right? Add last for chewy taste.

Put cooking oil in a pan and stir-fry red pepper powder on low heat. Simply make chili oil, ladle out the floating oil on the chicken soup, add chili oil and blanched vegetables, and boil it over high heat. When it starts to boil, lower the heat to at least 3 hours. That way, you can get delicious soup from vegetables. The vegetables are soft and delicious. You have to boil it for a long time to have a deep taste! Season it with soy sauce and salt. You can add or subtract red pepper powder to suit your taste. Seasoning should always be done lightly at first to prevent the soup from getting salty while boiling for a long time. Always season the soup carefully until it is finished. If it's salty, there's no solution. If you add more water because it's salty, the rich taste of the soup will be diluted and the taste will decrease.

When the vegetables are cooked gently.. Add the torn chicken meat~ Add the green onion and pepper at the end, and you're done. If there's too much oil floating on top, you can scoop it out with a ladle

Finally, a cool chicken soup has been made. I think taro has to go in to taste properly. If you peel off all the chicken skin when you boil it, it will not taste good. Remove only the oily parts.