Today’s Boxing day. Not that it’s of any special significance to us, but well, since it was such a cold, rainy day, I decided that we would have some herbal soup. Eventually I decided on cooking a ginseng chicken soup as that’s what I had on hand and oh a piping hot bowl of herbal soup on such a day is just pure bliss. =)
I’ve always loved herbal chicken soup and I went through a phase of searching for herbal chicken at every food court I went to. During the craze, I took note of the herbs that I found in the food and so, here’s my concoction and I believe it’s a rather common combination of herbs! 🙂
- 2 chicken thighs (skin removed, washed and visible fats removed)
- 5g ginseng roots (人參)
- 2 pieces huai shan - 淮山
- 5g Solomon's seal (yu zhu - 玉竹)
- 6 dried red dates (cored) (紅棗)
- a tablespoon wolfberries (枸杞子)
- Blanch the cleaned chicken thighs in boiling water.
- Put all the herbs (except the wolfberries) and the chicken into a claypot and put enough water to cover all the ingredients.
- Bring to a boil then simmer on low heat for 1-1.5 hours.
- Add wolfberries in 5 minutes before serving.
- Add salt to taste.
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