Seasonings
1 chicken leg, 150 g (about 5 oz) shirataki noodles, 80 g (about 3 oz) Chinese yam chunks, 20 g (about 1 oz) carrot slices, 1 ginseng root, 6 red dates, and a few garlic chive segments.
Seasonings
cinnamon twig, ginkgo nuts, astragalus root, licorice root, goji berries, ginger slices, salt, sugar, and chicken bouillon powder, all to taste.
Steps
1. Rinse chicken legs, chop into pieces, blanch in boiling water, then drain.
2. Add water to the pot, then add ginseng, red dates, cassia twigs, ginkgo nuts, licorice root, goji berries, and astragalus root, and bring to a boil until the flavors are released. Then add the Chinese yam slices and ginger slices, and cook for about 5 minutes.
3. Then add the chicken legs and simmer over low heat for 20 minutes. Add the konjac noodles, carrot slices, and seasonings, stirring to combine. Sprinkle with garlic chive segments and serve.