- One Black Chicken – thoroughly clean and divide into four parts.
- 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.
- Optional (just for added flavors) – Dried Oysters and dried small soup Scallops (U can use the big expensive ones.., 😉 and if U do, make sure they stay in intact as a whole just for appearance, else defeat the purpose). Wash everything and soak for abt 10-15 mins with warm water, just to get rid of any impurities.
- Just a pinch of Salt and Sugar to taste. U simply do not want to cloud the soup in any way. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Put all the Herbal Ingredients at the bottom of a pot. Place the Chicken on top. Add boiling water, cover and steam for abt. 3-4 hrs. U really gotta put in the hours to get the nourishment of the herbs into the soup. (Optional : To avoid the Chicken being overcooked too soft, U might wanna take them out after abt 2 hour or so. Put them back into the hot soup just b4 serving). DO NOT STIR THE SOUP too much (else U’ll get bits of broken-down meat and cloudy soup) !!! After abt. 3-4 hrs, ur pot of nourishing and soothing “Double-Boiled Herbal Black (Silkie) Chicken Soup (滋补乌鸡汤)” is ready to be served hot.