My Mom is insistent that we must consume a bowl of Chinese herbal soup once a week, no more and no less, and each week she will always prepare a different soup so we would drink them. I don’t know why but the routine did not feel that special when we were young, but I absolutely love all these soup as I grow older, so much so that I would sometimes cook multiple Chinese herbal soup (and not just this one mind you) in a week!
Among the many Chinese soup recipes that she passes down to me, I would pick this one as THE ultimate herbal soup. The smell that fills the house whenever this soup is cooking on a stove really reminds me of a Chinese herbal store, really nostalgic and somehow just feels the healthiest 😀
- 1 free range chicken, cut into 4-8 pieces
- 8 dried jujube fruit (Chinese: hong zao)
- 2 tablespoon wolfberry fruit (Chinese: gou gi zi)
- 3 slices angelica root (Chinese: dang gui)
- 1 slice astragalus root (Chinese: huang qi)
- 10 codonopsis root (Chinese: dang shen )
- 8 slices Sichuan lovage rhizome (Chinese: chuan xiong)
- ½ tablespoon ginseng
- ¼ tablespoon Korean ginseng
- 2 teaspoon salt
- 1 liter water
- Rinse and drain all the dried herbs to remove dust and dirt. Place all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 1 hour or until chicken is tender and fully cooked. Remove from heat and serve warm.