- 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.
- Just a pinch of Salt 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 !!!
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.
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.