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Monday, September 23, 2013

Nourishing Chicken Soup


This herbal soup recipe  is from Agnes Chan's latest book 'Let's Eat'.  According to her, this nourishing soup is best served after menstruation and during confinement periods.  It helps to replenish blood lost and boost up energy.    I love herbal soup cooked this way as it is less oily and I get to enjoy the nourishing soup and all the ingredients including the herbs.
Looks like this soup is an all purpose soup that suits the whole family from young to old.  For the health benefits of some of these herbs, please see this post.
Ingredients - recipe slightly modified
[serves 3-4]
3 chicken thighs - skin removed and cut bite size pieces [about 600 gm]
10 red dates
1 tbsp Chinese wolfberries/kei chee
30 gm yuk chuk/solomon's seal
4 slices dang qui/angelica roots
800 ml water
salt to taste

  1. Blanch chicken pieces in boiling water for 1-2 minutes, drained  and rinse well.  
  2. Bring water to boil in a pot [I used a claypot].  Add in all the herbs [except kei chi and red dates] for 10-15 minutes until the soup has the herbs' aroma.
  3. Add in chicken and red dates.  Bring to boil again, reduce heat to simmer for about 40 minutes.
  4. Lastly add in Chinese wolfberries/kei chee and salt to taste.  Boil for 1-2 minutes.
  5. Serve hot.





    Notes: Visit this site for it's Nutritional Facts [here]
 hosted by Lavender and Lovage

Cooking with Herbs

I'm also linking this post to Cook Your Books #4 
 hosted by Kitchen Flavours

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

12 comments:

kitchen flavours said...

Hi Kimmy,
This is a lovely bowl of soup. Comforting and nourishing.
Thank you for sharing with CYB!

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Kimmy, this is my family's favourite soup too. We love herbal soup and I used to cook this for the whole family from time to time.

Francesca said...

Hello, I'm Francesca and I'm Italian. Your blog is very nice and this recipe is definitely very good. I Imota to your members. If you want to follow me too.

Kimmy said...

Hi Joyce, I love to eat the yuk chok and wolfberries more than the chicken which my hubby likes to dip in garlic soy sauce, hmm...

Kimmy said...

Hi Ivy, it's good to have a bowl of hot herbal soup once awhile especially on cold nights.

Kimmy said...

Hi Francesca, thanks for your compliment. What's 'imota'?

Chef and Sommelier said...

Wow Kimmy! This soup is potent!!! I like. :D

Kimmy said...

Hi Alvin, once in awhile, we need to 'pu yi pu' our body, hehehe!

Phong Hong said...

Kimmy, I love this type of herbal soups. It is so fragrant and tasty. Can't stop drinking the soup :)

Kimmy said...

Hi Phong Hong, me too, simple, light and easy yet nourishing. All in one.

Bh Kk said...

Hi Kimmy
Thanks for this lovely recipe.
My maid is leaving and I will have to end up making lunch or dinner for the kids before I go to work in the morning.
I am wondering if this dish can be made in a slow cooker in the morning? If so, could you offer some suggestions how to do so?
Have not been cooking for years.
Would be grateful if you could also offer some suggestions how to prepare lunch or dinner ahead for working mums?
Tks!

Kimmy said...

Hi Bh KK, yes you can. To speed up cooking using slow cooker, try to use boiling water. Bring to boil ingredients on high heat, turn to low heat to complete the cooking which take hours. Most of my meat/chicken dishes can be prepared ahead of meal times especially during weekends. Store them in freezer or fridge [depends on how soon you wish to serve them]. Just reheat before serving. Apply different methods of cooking the meal [boiling, steaming, frying]. You can cook 3 different dishes at the same time. An electric steamer is an useful kitchen aid for a family of 4. You can steam rice other dishes or reheat cooked food all at the same time. Dinner can be ready within an hour. Otherwise, prepare the ingredients the night before, leave them in the fridge. You just need to cook them before meal time. Choose fast to cook dishes for working days. Happy cooking.

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