Slow-Cooker Herbal Chicken Soup

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Clear, Nourishing And Natural Sweetness Herbal Soup

Ready : 3-4 hrs Generic : SlowCooker Difficulty : Easy
Prep : 5 mins † Cooking : 3-4 hrs ] Printable Recipe

 

Dry Chicken Bits

This essentially an exact version of Double-Boiled Herbal Black (Silkie) Chicken Soup (滋补乌鸡汤)” – click for recipe, but done in Slow Cooker and using Free Range Chicken. So why re-post an almost similar dish, U may ask?? Well, this post is really – to demonstrate how to utilize the residual “dry Chicken bits” leftover from making the dish “Double-Boiled Pure Chicken Essence (炖鸡精)” – click for recipe. The VianD simply reboiled the dry Chicken bits with water and let it simmer for abt 30 mins to an hr (U can ofcos, throw in some chopped Veggies such as Celery, Onion, Carrot, Cabbage etc.. but then, U’ll have to simmer much much longer for the Veggies to disintegrate). Sieved off the Chicken bits and U will be rewarded with a pot of aromatic whitish Chicken stock which can be used as a stock base for anything – should really make a good soup base for Ramen. Here, The VianD choose to use it to boil “Slow-Cooker Herbal Chicken Soup“. As mentioned above, nothing new to this dish, just tat instead of water, Chicken stock created from the residual “dry Chicken bits” were used in substitution, thus producing a much concentrated intense flavors soup.

IngredientS

MAIN :

  • Free Range Chicken (kinda a meatier version of Kampung Chicken.. 😁) – skin (U can leave the skin attach if U like) and thoroughly clean. Cut into abt 2-inch size. Or alternately, Kampung or normal chicken is fine too. While U’re at it, why not throw in the Giblets too – i.e., the Heart, Liver and Gizzard – just make sure U clean them properly. Give U great flavors.
  • Ofcos, none other than the leftover Dry Chicken Bits.
  • Herbals : 1 – Fu Ling (Hoelen), 2 – Dang Shen (Codonopsis Root), 3 – Yuk Chuk (Solomon’s Seal), 4 – Red Dates, 5 – Kei Zi (Wolfberries), 6 – Dong Chong Xia Cao (Cordyceps Sinensis), 7 – Huai Shan (Dried Chinese Yam) and 8 – Huang Qi (Astragalus Root). These Herbals can be easily obtainable from any Chinese Medicinal Hall, simply tell them the number of person U r preparing for. Or alternately,  U can ask them to assemble the herbal for U – generally, the Herbs are relatively basic but there could one or two different components. Wash everything and soak for abt 10-15 mins with warm water, just to get rid of any impurities.

SEASONING :

  • Just a pinch of Salt to taste. U simply do not want to cloud the soup in any way. *** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

  • Step 1 : Start with a pot of boiling water. Dump in the dry Chicken bits and bring to boil again. Turn heat down to low and simmer for at least 30-mins to an hr. Note: Optional – given time, if U roast the Chicken bits a little or simply dry-fried (w’out oil) them till lightly brown,  the stock generated will be stronger in flavors. Sieved off the Chicken bits and U’ll be rewarded with a pot of aromatic whitish Chicken stock.
  • Step 2 : Put all the Herbal Ingredients with the Chicken stock in a Slow Cooker set to High and let it go for abt 1-2 hrs. This will give the Herbals a head start and allow their flavors to be extracted fully. Then add the Chicken (and the Giblets),  adjust Cooker’s setting to Auto and let it go for another 1-2 hrs.  Sieved the soup if U want a really clear version else just add a pinch of Salt and ur pot of aromatic delicious nourishing “Slow-Cooker Herbal Chicken Soup” is ready to be served hot.

EnD

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