Huaiyang Yam Chicken Soup

山药鸡汤

Huaiyang Yam Chicken Soup — Jiangsu/ZhejiangYangzhou home cooking.

Ingredients

• bone-in chicken thighs
• Chinese yam (nagaimo or huai yam)
• ginger
• white pepper

Instructions

1. Rinse chicken. In a clean pot, combine chicken, ginger, and 1.5 L cold water. Bring to a full rolling boil over high heat. (Large, vigorous bubbles break surface continuously)
2. Skim off foam with a fine-mesh ladle. Reduce heat to low. Partially cover and simmer 20 minutes. (Surface calm with occasional small bubble)
3. Peel and julienne yam. Rinse under cold water to remove slime. Add to pot and simmer 5 more minutes. (Yam strands soften but retain slight bite)
4. Season with white pepper. Taste and adjust—do not add salt unless broth tastes flat (chicken provides natural savoriness). (Steam carries warm, peppery fragrance)
5. Ladle into warmed bowls. Serve immediately—yam softens quickly if held. (Soup steams steadily, yam floats lightly)