Silkie Chicken Soup (乌鸡汤)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 (1.5 lbs / 680 g) silkie chicken
- 1/3 cup dried jujubes ((Optional))
- 4 dried shiitake mushrooms
- 1 tablespoon Goji berries
- 1 small corn on the cob
- 1 thumb ginger
- 6 cups water
Method
- Combine everything in a small dutch oven that’s just large enough to hold the chicken. Add water to cover the chicken. It’s OK if some of the chicken is above the water.
- Cook over medium-high heat until bringing to a boil. Turn to medium low heat. Skim the surface with a fine sieve to remove the brown bits, for 10 minutes or so, until the chicken broth is clear. Simmer covered for at least 1.5 hours, up to 2 to 2.5 hours, until the chicken turns very tender and almost falls off the bones.
- All the ingredients in the soup are edible. But for a clear broth, you could remove the chicken and drain the soup before serving.
- The chicken meat will be quite tasty as well. I prefer to serve it with some homemade dipping sauce.