Chicken soup recipe with fresh chinese yam and arrowroot

A low fat chicken soup recipe using chicken breasts, fresh chinese yam and arrowroot.

It is important not to cook the ingredients in vigorous boiling water. The chinese yam, carrot and arrowroot will turn soft and disintegrate which "dirty" the soup.

The chicken breasts will also become tough and dry.

Omit the ginger if you do not like it.

The bouillon cubes should have sufficient salt for the soup. However you can add salt if you think it is too bland.

Ingredients
2 pieces of tender chicken breasts
150g fresh chinese yam (shan yao)
1 slice of ginger
150g carrot
300g fresh arrowroot (fen ge)

Seasonings
2 tsp cornstarch or arrowroot starch
1 tsp of soy sauce

Soup base
2 liters of water
3 bouillon cubes

Garnish
1 stalk of coriander

Directions

1. Cut the chicken breasts into bite-sized pieces
2. Marinate with soy sauce and cornstarch
3. Peel the fresh yam and cut into bite-sized pieces
4. Peel the carrot and cut into bite-sized pieces
5. Peel the arrowroot and cut into bite-sized pieces
6. Bring water to a boil and add the bouillon cubes
7. Add the chinese yam, ginger, carrot, arrowroot into the stock
8. Cook for about 5 minutes and add the chicken pieces
9. Simmer on low heat for about 1 hour
10. Garnish with coriander leaves and serve

If you are using the slow cooker to simmer the soup, pour everything into a slow cooker at Step 8.

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Recipe source: <a href="http://www.homemade-chinese-soups.com/chicken-soup-recipe-04.html">Chicken soup with fresh chinese yam and arrowroot</a>