Home › Soups

Chicken Soup with Healing Herbs

Share

Have your photo featured here. Send it to food@asiasoc.org
enlarge image

Have your photo featured here. Send it to food@asiasoc.org

Healthy, satisfying soup with chicken chunks and tasty herbs.

Ingredients

1 small roasting chicken
1 tablespoon dried lesser galangal slices
5 slices fresh ginger
5 pieces dried tangerine peel
1 teaspoon salt
1 teaspoon whole peppercorns
2 tablespoons wolfberries (optional)

Directions

Cut off the tail of the chicken, taking care to cut high enough so that the two glands on either side are also eliminated. Remove fat from body cavity, and all the skin (except on the wings). Cut chicken into pieces through the bone, Chinese style.

Put chicken and all the other ingredients into a Yunnan pot or other heatproof earthenware dish. If a Yunnan pot with its steam-conducting funnel is not available, add about 1 cup of water. (The Yunnan pot will not need any water.)

The wolfberries, if used, produce a faint sweet flavor and added benefits.

Place pot on a trivet in a large boiler so it is above the level of water. Cover boiler with a well-fitting lid and cook on medium heat, keeping the water boiling and adding more from time to time as required, for 1 1/2 hours. Serve in the pot.



Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.