Chinese Black Chicken Herbal Soup
Fall is just around the corner. It’s soup season!
Today, I stopped by Ranch 99 and bought a black chicken (silkie) to make this herbal soup. My mom often made herbal soups as we were growing up. She has a recipe of herbs that she uses on a regular basis.
The herbs she uses are:
Dang Shen
Yu Zu
Huai Shan
Huang Qi
Guo Qi Zi (Chinese Wolfberries)
I added red dates, dried scallops and sea cucumber for this soup.
This page has good information about each herb.
My mom told me that these herbs are mild and suitable for more frequent consumption. These herbs are supposed to strengthen your body. I remember she made them at least once/twice a month.
To make the soup, you actually put the chicken along with herbs and all the ingredients plus water in a ceramic pot that has a lid. Then, you put the ceramic pot in a bigger pot and steam for about 2 hours.
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This picture is so aesthetically interesting! There is such a mix of colors and textures. Your recipe sounds very good — and most of all, nutritious. Thank you for sharing the well-being of black chicken…and I may give it a try, especially as the flu season approaches!
This looks fascinating and incredible all at once. I grew up is SF and my best friend’s grandmother(from China) used to cook something like this. Thanks for sharing the how tos!