If you grew up in a Chinese household like I did, you’re probably very familiar with herbal soups and medicinal teas whose aromas are so powerful that they can fill up an entire home AND linger for some time. Oddly, I’ve always enjoyed herbal soups and teas, and quite enjoy the bitterness 😬. Not to boast about my dad’s cooking abilities, but I grew up drinking an herbal soup that I found D-E-L-I-C-I-O-U-S as a kid, and even more so now as an adult! My entire family loves this soup because, unlike many others, my dad’s recipe does not result in a “woody” taste or texture. It’s actually quite sweet, with a subtle ginseng taste.
Ginseng has been traditionally used in Chinese medicine and supposedly provides many health benefits, so I occasionally make this soup for my other half and I. The ginseng can be replaced with a piece of dong quai (female ginseng), which is believed by the Chinese to aid recovery during postpartum confinement, amongst many other benefits. Of course, my post and any related contents are not intended to substitute medical advice, so please consult with a qualified healthcare professional if you have any questions!
If you tried and enjoyed my dad’s recipe, please tag me @rackoflam on social media, leave a comment and/or subscribe to my YouTube channel!
Chinese Herbal Soup with Silkie Chicken and American Ginseng (or Dong Quai) Recipe
Equipment
- Instant Pot or Slow Cooker
Ingredients
- 6 pieces American ginseng (or 1 piece of Dong Quai)
- 15 pieces Astragalus Root
- 20 small pieces red dates (or 10-12 large ones)
- 2 tbsp goji berries
- 1 silkie chicken See Note 1
- 1 large knob of ginger
- 8 cups water
- 1 tbsp salt, or to taste
Instructions
- Parboil the silkie chicken in a large pot, removing right when the water boils. Rinse under cold water to remove excess impurities and set aside.
- In an Instant Pot or regular slow cooker, add all the ingredients, except for the salt. Slow cook for 8 hours.
- After 8 hours, add the salt (to taste) and allow the broth to set under the keep warm setting for up to 2 hours.
- Serve hot/warm and enjoy!
Video
Notes
- Silkie chicken that I purchase from my local Asian supermarket are typically 2lbs or slightly more
