Chicken Soup with Chinese Yam


1 hour 15 mins

  1. 800g Bone-in Chicken Thighs
  2. 1 Corn
  3. 500g Chinese Yam (Huai Shan)
  4. 2-3 Honey Dates
  5. 7 cups of water (just about enough water to cover all the ingredients)
  1. Par boil the chicken thighs and set aside.
  2. Peel chinese yam and cut yam and corn into chunks.
  3. In a pot, add par boiled chicken thighs, corn, honey dates and water. Bring to a boil then simmer on low heat for 45 minutes,
  4. Add chinese yam to soup and simmer until yams are soft, about 10 mins.
  5. Salt to taste and serve

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