Herbal black chicken soup (北芪党参炖黑鸡汤)

Herbal black chicken soup (北芪党参炖黑鸡汤)
Herbal black chicken soup (北芪党参炖黑鸡汤)

L asked for a recipe book from me last year after he realized he had no clue to cook a simple meal (except instant noodles with eggs) during my 2 month-summer training in United States. He knew those dishes are pretty simple and easy to do but he couldn’t reproduce it. He didn’t bug me much ever since I came back from the oversea trip (well, he didn’t need to cook for himself anymore) so I didn’t write him any recipe. I always feel not motivated to write a proper recipe until I started this blog. If I would need to write just one recipe in my life, it would be this herbal black chicken soup.

My mum has been preparing different tonic for me since young but I am really not a fan of tonic, in fact I hate most of them due to their weird flavor. She tried many different types of tonic mainly because I refused to drink them and I felt so painful to finish the expensive soup. This soup is the only exception because it is just so flavorful and comforting especially in a rainy day.

It is a soup that you can just drink it as a normal home-boiled soup time to time (unless you are allergic to Dang Shen or Bei Qi) or drink it regularly to strengthen your body. Even without this blog, I want to write this down for L, for W and my children in the future. I want to pass it down the generation just like my mum passed it to me.


Herbal black chicken soup (北芪党参炖黑鸡汤)

Serves 4
Prep time 15 minutes
Cook time 2 hours
Total time 2 hours, 15 minutes
Meal type Soup
Misc Serve Hot
Region Asian

Ingredients

  • 1 black chicken
  • 2 sticks Dang Shen (Codonopsis pilosula)
  • 2 slices Bei Qi (Astragalus membranaceous)
  • 1-1.5l water
  • handful wolfberries

Optional

  • 2-3 dried scallop

Directions

Step 1
Remove the neck to head part of the chicken and trim off the nails. Wash the chicken and cut into half.
Step 2
Rinse the wolfberries briefly. Soak the Dang Shen and Bei Qi in water for not more than 5 minutes. Soak the dried scallop in water for about 5-10 minutes or until soft.
Step 3
Add water, Dang Shen and Bei Qi into a claypot and bring to boil. Add the chicken, scallops and wolfberries to the pot and bring to boil again.
Step 4
Reduce to low heat and cook for 2 hours (at least 1 hour). Season with salt if necessary.

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