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.
[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
- 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
Hi Kimmy,
ReplyDeleteThis is a lovely bowl of soup. Comforting and nourishing.
Thank you for sharing with CYB!
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.
ReplyDeleteHi 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...
ReplyDeleteHi Ivy, it's good to have a bowl of hot herbal soup once awhile especially on cold nights.
ReplyDeleteHi Francesca, thanks for your compliment. What's 'imota'?
ReplyDeleteWow Kimmy! This soup is potent!!! I like. :D
ReplyDeleteHi Alvin, once in awhile, we need to 'pu yi pu' our body, hehehe!
ReplyDeleteKimmy, I love this type of herbal soups. It is so fragrant and tasty. Can't stop drinking the soup :)
ReplyDeleteHi Phong Hong, me too, simple, light and easy yet nourishing. All in one.
ReplyDeleteHi Kimmy
ReplyDeleteThanks 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!
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.
ReplyDelete