Chinese · Dinner
Herbal Chicken Soup
Chicken thigh simmered in a light broth with goji berries, red dates, dried shiitake, ginger and Chinese herbs until deeply savoury and tender, producing a clear, faintly sweet-earthy soup. Served hot in a bowl with the meat still on small bones and softened herbal aromatics scattered through the liquid.
$5
15 minsPrep
70 minsCook
85 minsTotal
EasyLevel
Nutrition per serving
355Calories
36.8gProtein
14.1gFat
18.9gCarbs
10.8gSugar
2.6gFiber
980mgSodium
180mgChol
3.9gSat Fat
620mgPotassium
48mgCalcium
2.7mgIron
0.5mcgVitamin B12
3.8mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rinse chicken thigh and pat dry. Soak shiitake in warm water 15 minutes until softened, then slice. Slice ginger and scallion.
2
Blanch
Bring water to boil, add chicken 2 minutes until opaque, then drain and rinse off scum.
3
Simmer
Combine chicken, ginger, red dates, goji berries, shiitake, stock and water in pot. Bring to boil over high heat, reduce to low, cover and simmer 60 minutes until chicken is tender and broth is pale gold.
4
Plate
Stir in salt and Shaoxing wine, simmer uncovered 5 minutes. Ladle soup and chicken into bowl, scatter scallion on top, serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g, bone-in chicken thigh
- 88 dried red dates
- 2 tbsp2 tbsp goji berries
- 66 dried shiitake mushrooms
- 2-inch piece fresh ginger
- 4 cups960ml chicken stock
- 2 cup480ml water
- 22 scallion
- 1 tsp1 tsp salt
- 2 tsp2 tsp Shaoxing wine
