Saturday, October 23, 2010

Lingzhi Black Chicken Soup - 灵芝淮山竹丝鸡汤


1 black chicken (竹丝鸡 /乌鸡)
Few slices of Lingzhi Mushroom(灵芝) 
Few slices of fresh or dried Chinese yam (淮山)
1 heaped tbsp wolfberries (枸杞子)
1200ml hot water


1) Wash, de-skin the black chicken and remove all visible fats.  
2) Blanch black chicken in a pot of hot water for 2 mins.  Remove chicken and discard the water (see tips at end of post).
3) Peel, wash and slice Chinese yam (if using fresh) - see tips at end of post.
4) Rinse herbs.
5) Place 1200ml hot water, black chicken, Chinese yam and Lingzhi in a deep cookware.  Slow-cook or double-boil over low heat for 1.5 to 2 hours.
6) Add wolfberries and cook for another 5 mins.
7) Add salt to taste.

Cooking tips:
1) Blanching the chicken in hot water helps to remove impurities and the soup is clearer.
2) Wear a glove before handling the Chinese yam if you are allergic to the slippery gel secreted from it.

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