Slow-boiled soup 老火湯
Codonopsis, yam and goji chicken soup
黨參淮山杞子雞湯dong2 sam1 waai4 saan1 gei2 zi2 gai1 tong1
Traditionally eaten to warm and nourish. Best in cold weather. Mildly warming: the herbs are neutral and the chicken is warm.
Good for traditionally believed to lift tiredness and a poor appetite.
- 15 minprep
- 2 hcook
- 6servings
- One potAutumn, Winter
Eat at ? Start by …
Ingredients
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- 2¾ quarts2.5 LWater
3 pantry items with a checked Amazon match. Buy the fresh whole chicken locally or on Weee!.
Method
- Rinse the herbs. Skin the chicken and cut in pieces.
- Put the meat in cold water, bring to a boil and let it bubble for 3 minutes. Drain and rinse off the scum.
- Bring the water to a rolling boil. Add everything, boil hard for 20 minutes, then cover and simmer on low for 1 hour 30 minutes.
- Add the goji for the last 15 minutes.
- Skim off any fat and season with salt just before serving.
Who should go easy
Skip during a cold or fever.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Me & Qi herb database, Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
