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.see this post.
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
- Blanch chicken pieces in boiling water for 1-2 minutes, drained and rinse well.
- 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.
- Add in chicken and red dates. Bring to boil again, reduce heat to simmer for about 40 minutes.
- Lastly add in Chinese wolfberries/kei chee and salt to taste. Boil for 1-2 minutes.
- Serve hot.
Notes: Visit this site for it's Nutritional Facts [here]
I'm linking this post to September 2013 Cooking With Herbs Blog Challenge
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