Thursday, February 15, 2007

Herbal Chicken soup


Herbal Chicken soup, originally uploaded by aznkey.

This is one of my favorite soups. Nothing complicated, just scome chicken slowly shimmered with chinese herbs. A very hearty soup that's great for winter times.

Take a whole chicken and remove most of the skin and fat. Remove the breasts and legs. Place the rest of the carcass along with the inners in a pot and cover with water. Add herbs( not sure what some of it is called in english, i only know the goji berries). Shimmer for 1.5 hours. and strain.

Before serving add the breast or legs to the soup and shimmer for 15 mins.

4 Comments:

Blogger TheMikey said...

LOVE this soup. One of the other ingredients for the soup beside the goji berries is usually the dried form of "dioscorea opposita", or "nagaimo" as in the common Japanese name for this yam.

My mom discovered that if you used the fresh nagaimo, it is so much tastier and filling since it's yam. If used the fresh one, don't cook too long since nagaimo is different from other yam as it is ok to eat raw. Mom usually cooked it for about 10 minutes for a 2 inches piece. If insert fork and able to cut without much resistance, it's good to go.

Other ingredients for this are dried longan meat and a touch of ginger (I know...you hate ginger ;p ) Mom personally don't put the dried longan, just the nagaimo, goji berries, and ginger.

Of course, I never get to taste any...I'm still a vegetarian! It just smelled wonderful when Mom cooked this.

5:03 AM  
Blogger charsiubao said...

mikey - with the fresh nagaimo, do you slice it when you coook it the way it is when it's dried, then put it in? does the soup get really starchy? i'm just thinking about a japanese raw yam noodle i had once...

1:15 AM  
Blogger charsiubao said...

oh.. i just realized, haha, mikey, cute doggy =)

1:15 AM  
Blogger TheMikey said...

Simon, my mom usually cut the fresh nagaimo into 1 1/2 in. chunks. She doesn't recommend slicing them since the nagaimo cooks really fast and thin slice would probably falls apart. Wouldn't make the soup starchy. I think it's only starchy if it's raw (more like slimey). My mom usually cook the nagaimo for 10 to 15 min, so the soup is never starchy. Hope this helps.

BTW, just because I'm canine, doesn't mean I don't know stuffs. Last year, I logged more than 30,000 frequent flyer miles. Been to lots of places, saw lots of things, and done lots of stuffs. I even donated regularly to the humane society because I cannot have my own money, my mom has to give my money away to get good karma for me. :)

10:25 PM  

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