This healthy chicken soup with astragalus is a gentle and nourishing tonic soup.
It is cooked slowly over a long period of time using a chinese double-boiling jar.
If you don't have a double-boiling jar, you can still make this soup in a slow cooker or soup pot over the stove. It requires gentle low heat. Add the ingredients to cold water and bring everything to a boil and reduce the heat to low.
For over the stove cooking, you will need to use a bit more water to compensate for evaporation.
Try to use kampong chicken or free range chicken if possible.
1 chicken thigh
4 slices of astragalus
8 red dates
1 tbsp chinese wolfberries
500ml water (only a gauge, amount of water depends on your soup pot)
salt
Directions
- Cut chicken thigh into pieces
- Parboil, wash and trim excess fats. Remove the skin
- Wash and drain the chinese herbs (astragalus, red dates and goji fruits)
- Core the red dates. Cut into halves
- Place all ingredients in the double-boiling jar and add the water
- Bring another big pot of water to boil, place the jar in it and steam for 1 hour
- Add salt before serving
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