Here’s a comforting, nourishing and hearty one-pot chicken soup that’s guaranteed to soothe your soul. Put some patience into slow cooking this recipe and milk the benefits of panax ginseng, bei qi, wolfberries and more alongside Sakura chicken, which is firmer and perfect for simmering over longer periods of time.
- 1 rice cup of glutinous rice (150 g)
- 2 large dried shiitake mushrooms (16 g)
- 33 g dangshen (codonopsis root)
- 1 whole Sakura chicken (1.6 kg)
- 2⅓ tsps salt
- 6 red dates (33 g), halved lengthwise
- 6 pieces of panax ginseng
- 1 white onion (123 g), quartered
- 3 pieces of bei qi (4 g astragalus root)
- 10 g wolfberries
- 1 stalk of leek (110 g), sliced diagonally
Soak the glutinous rice in 500 ml of water for 1 hr.
Soak the dried shiitake mushrooms in 200 ml of water for 1 hr or until they turn soft. Rinse well and slice into 8 pieces each or 4 pieces if the mushrooms are small.
Using a pair of scissors, cut the dangshen into 2 cm pieces.
Once the glutinous rice is soaked, drain and add ⅓ tsp of salt. Mix well. Set aside.
Wash and clean the chicken. Using a pair of scissors, cut off the feet and remove the nails. Set aside the chicken feet. Rub 1 tsp of salt all over the chicken, including its cavity.
Place two red dates, two pieces of panax ginseng, four pieces of dangshen and the glutinous rice in the chicken’s cavity.
Place the stuffed chicken and its feet in a large pot. Add the white onion, bei qi, remaining panax ginseng, dangshen and red dates.
Add 3.5 litres of water. Bring to a boil and simmer covered over medium-low heat for 30 mins.
Add 1 tsp of salt. Cover and continue to simmer for an hour. Turn off the heat. Without removing the lid, let the chicken cook in residual heat for another hour.
Bring the soup to a boil again. Add the wolfberries and leek. Bring to a rolling boil. Turn off the heat. Serve immediately.
Text: Straits Times
Photo: Hedy Khoo