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Tuesday, May 29, 2018

HERBAL CHICKEN SOUP

Occasionally, I will crave to have a bowl of hot herbal soup.  The fragrance of the Chinese herbs can sometimes be irresistible though it may taste a little bitter.  Anyway, this is a light herbal soup great to serve with hot steaming rice.
 Ingredients
450 gm  free range chicken - skin removed, cut bite size pieces - blanched and rinsed
8 red dates
2 slices huai san
6-7 strips yuzhuk
1 tbsp kei chee [wolfberries]
5-6 sections of tong sum
4-5 sections of pak kei
4-5 sections of dang quai
800 ml water
salt and chicken stock granules to taste
 
 
  1.  Place tong sum, pak kei and dang quai in a spice bag.  Secured with a string.
  2. Bring water to boil, add in herbs' bag, huai san, red dates and yuzhuk.  Boil for 15-20 minutes then add in blanched chicken'.
  3. Add in blanched chicken pieces.  Bring to boil again, then add in kei chee,  simmer over low heat for 30 minutes or until chicken is tender and soup aromatic.
  4. Season with some salt and chicken granules to taste.
  5. Serve hot with steaming hot rice.
 
 

2 comments:

Phong Hong said...

Hi Kimmy! I love this type of herbal soup. But I rely on those prepacked herbs because I don't know how to batch up my own.

Kimmy said...

Hi Phong Hong, it is easy to mix and match some of the herbs. I usually buy in small portions where I can make into 2 portions to cook a pot enough for 2-3 pax. It is much cheaper than buying a prepacked packet. At times, I can miss and crave for a steaming hot bowl of herbal soups.

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