Warming Chicken Soup According to the Five Elements

To make the chicken soup, soak the soybeans in cold water overnight and the next day strain and place in an unperforated cooking bowl and add 1 liter of water. Steam the soybeans in a steamer for 90 minutes at universal cooking 100°C.

Peel and coarsely dice the carrots, leeks and onion and add to the soup along with the chicken drumsticks and spices. Then add 3 liters of sake (Chinese rice wine) or water.

Now steam the whole soup for 3 hours at universal cooking 100°C and enjoy!

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