Easy Chicken Soup by Masterchef Cooking Soup • Taste Show

Hi, I'm Chef John. Thank you for watching our video. Don't forget to click on this link to subscribe to our website to watch thousands of dishes and exclusive programs. Hi, everyone. Welcome to our food platform. I'm Chef John. The soup is made with old chicken, red dates, fuling, lotus seeds, wolfberry and yam. The yam is dry and fresh. We use fresh Japanese yam today. If it's not cooked for a long time, the yam will be crisp and fresh. If it's stewed, the yam will be sticky and powdery. The taste of the yam in the soup is excellent. The yam will greatly increase the nutrition of the chicken soup. Chinese people say that food is a kind of culture. Different cultures have different ways of cooking food. The red dates we put in today are relatively neutral. In other words, there are more suitable people. In Chinese medicine, for example, if you cough, you should wear a quilt. If you have a cold, you should eat pears. Chinese people say that yin and yang balance each other. If the yin is too strong, the yin needs to be reduced. If the yang is too strong, the yin needs to be reduced. Many ingredients are neutral and cold. These are the most precious treasures that Chinese people cherish. We should not only respect them, but also use them well. This is a very important concept Today, we use yellow-haired old chicken. You can see that it has been cleaned. There are many kinds of chicken. There are tender chicken and old chicken. Why do we choose old chicken today? For the Xin'an team, the freshness of the old chicken soup will be richer. Today, we focus on the soup instead of the meat. That's why we choose the old chicken. In life, you can only eat tender chicken. As long as it is not a chicken that can be eaten in a month or two, the freshness of the chicken will be very poor. We have been using it for about two years. Next, we cut the chicken. Cut from the neck. Cut it in half. We cut the chicken open. As you can see, the chicken is very clean. Let's cut it again. There is a cartilage here. This is the backbone. Let me show you. If you cut it off, the cartilage will come off. You can use it or not. It's up to you. We don't need it today. Let's get rid of it. Next, cut it from the horizontal part. Do you see it? One is the chicken wing, the other is the chicken leg. Cut it in half. Next, let's deal with the yam. As you can see, the yam is beautiful. Look at the shape of Japanese yam. It doesn't taste like other ingredients. There are many ingredients that go well with yam. You can eat it cold or hot. There are many ways to eat it. First, cut it in half. Then cut it in half. In this way, it is more even. It will be a little sticky. Don't worry about it. Cut it again. Cut it horizontally. Cut it in half. If you think it's a little slippery, sprinkle some salt on it. Sprinkle some salt on it. We have cut the yam today. Next, let's move on to the stove. First, we need a long time to cook the chicken. It takes about one and a half to two hours. First, we need to cook the chicken. I use a casserole. I think the chicken soup cooked in a casserole is more delicious, richer and thicker. So I use a traditional method today. If you are in a hurry, you can also use a pressure cooker. It depends on your needs. We don't blanch the chicken. Because the chicken is very clean. There is not much foam after cooking. Blanching has both advantages and disadvantages. A lot of fishy smell can be removed. But the umami taste is gone. Today, we will keep the original flavor. When the fire is low, the umami taste will be absorbed into the soup. When the fire is low, Although the soup is very clear, there is still a little foam. Let's get rid of the foam. In fact, the soup is still very refreshing. We have removed the foam. Next, add the dried red dates. Although the dates are small, they are very sweet and fragrant. They play a very good complementary role. Add cooking wine and fuling. Fuling is like this. But it usually has small pieces and slices. To make soup today, we use this kind of slice. There is also lotus seed. It is very bitter. Let's get rid of it. As for the yam, if it is cooked for a short time, it will be crispy. If it is cooked for a long time, it will be sticky and powdery. Because it is soup, we like it to be sticky and powdery. Today, we will cook it with yam. The other ingredient is dog's trotter. Soak it in water. Dog's trotter is a tender ingredient. Soak it in water for 10 minutes before it is cooked. Many people are in a hurry to eat hot tofu. Su Dongpo, a Chinese celebrity, once said that when the fire is strong enough, the stomach will be beautiful. People are like this. We need to be strong enough to go out into the world. Let's put the lid on and cook it on low heat. We will come back in an hour and a half. Our soup has been cooking for an hour and a half. Let's see how it is. It is beautiful. Let's see how the yam is. As you can see, it breaks easily. Next, we will put the dog's trotter. The soup is beautiful. It is bright, nutritious, delicious and healthy. The last step is to put some salt. Why do we put salt at the end? Because salt has the function of solidifying protein. If we put it early, the chicken will be firm and need more time. The umami flavor of the soup will not penetrate easily. The salt at the end has the function of solidifying protein. The soup is done. Before we taste the chicken soup, let's see if the meat is soft. Look at the meat. It is very good. The chicken is very soft. Let's taste the soup. Let's eat a piece of yam. The yam is soft and melt-in-your-mouth. The sweetness of yam and dog's trotter and the special taste of lotus root make the soup not greasy at all. It is very salty. The original flavor of the chicken is fully cooked. See you next time.