- Clean the chicken, cut into parts and blanch in hot water to remove excess dirt, broken bone pieces and unwanted fat. This improves texture and taste of the soup by leaps and bounds! You don't want cloudy soup, do you?
- Place chicken parts and the rest of ingredients into a pot (or pressure cooker) and ensure that it is covered with water.
- Bring to a boil to make sure chicken parts are cooked.
- Simmer on low heat for about an hour for the taste of the herbs to come through. Your sense of smell will tell you when it's ready!
- Season to taste with salt and soya sauce and bring to a quick boil by turning up the heat.
- Serve with white rice. Or simply drink up! :)
Tuesday, July 24, 2012
It's a simple act but #CookForFamily - simply overlooked?
Herbal Chicken soup for relief of tiredness and to improve vitality.
- 1 fresh spring chicken
- Běi Qí (北芪) 5g
-Dǎng shēn (当参) 15g
-Huái Shān (淮山) 10g or more if it's fresh!
-Wolfberries (枸杞子) 25g or more if you'd like
-Yù Zhú (玉竹) 25g
-Nán Xìng (南杏) a sprinkle (optional)
-dried baby scallops (optional)
- 1.5 litres of water or just enough to cover the chicken
-salt to taste and a dash of light soya sauce for color
*The ingredients were taken from a combination of different prepacked herbal mixes.
I've tried Chwee Song and Claypot brands before and they are similar in taste.
These quantities that I've listed above can be adjusted accordingly. :)