- 2-3 chicken carcasses , parboiled; - 1 Nagaimo , peeled and cut into circular chunks; - 1 medium-size carrot, peeled and cut into circular - chunks; - 2-cm knob ginger, slightly crushed; - salt to taste; - half a pack of willow mushrooms is optional here
Place parboiled chicken bones in a pot, with the yam, carrot and ginger. Add water, enough to just immerse the chicken.
Turn on heat and boil. When boiling, turn to lower heat and simmer for about 20-30 minutes till yam and carrots turn tender.
Can add some mushrooms at this point. Salt to taste, then turn off heat, cover the pot.