Silkie Chicken Soup <br> 烏雞湯 <br/>

EFFICACY

Blood nourishing

Nourishes spleen, lung and stomach

Enhances immune system

Restores energy and relieves fatigue and tiredness

INGREDIENTS (4 SERVINGS)

Water ... 2 liters

One whole silkie chicken ... about 500 grams

Sweet corn ... 1 cob (cut into big chunks)

Huai Shan (Dried Chinese Yam) ... 2 to 3 pieces

Dang Shen (Codonopsis Root) ... 2 to 3 pieces (each section about 5 cm length)

Yu Zhu (Solomon’s Seal Rhizome) ... 20 g

Pitted red dates ... 8

Dried longan fruit ... 8 Gojiberries / Chinese wolf-berries ... 1 Tbsp

Garlic ... 2 to 3 cloves

Bei qi aka Huang qi (Astragalus root) ... 5 to 6 pieces

1 Tsp of salt for seasoning

About Soup Ingredients

Silkie chicken: Cut into big chunks. Blanch for 5 minutes and rinse thoroughly to get rid of extra blood & unpleasant smell.

Huai Shan (Dried Chinese Yam): wipe with dry kitchen towel.

Dang Shen (Codonopsis Root): wipe with dry kitchen towel.

Yu Zhu (Solomon’s Seal Rhizome): rinse clean and soak for about 5 min.

Pitted red dates: cleanse thoroughly and remove pits.

Dried longan fruit: rinse clean.

Gojiberries / Chinese wolf-berries: rinse clean.

Garlic cloves: rinse clean.

Bei qi aka Huang qi (Astragalus root): wipe with dry kitchen towel.

INSTRUCTIONS

1. In 2 liters boiling water, place in all herbs and dried ingredients. Simmer over low heat for 30 min.

2. After 30 min, add in chicken chunks, bring back to a boil & let soup simmer over low heat for another 1 hour.

3. After 1 hour, add in sweet corn chunks & simmer for another 45 min.

4. After 45 min, season soup with 1 Tsp of salt (or appropriate amount) for the right saltiness.

5. Stir well and soup is done.

Video

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