- Yuk Chuk, Honey Dates (optional), Kei Zi (Wolfberries), Dang Shen, Bei Qi and Red Dates. Wash everything and soak for abt 10-15 mins with warm water, just to get rid of any impurities.
Blanched lean Pork Rib (or any lean meat will do). If U prefer Chicken, remove the skin (blanching not needed).
- 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 (no rocket scientific measurement here). Always taste your Seasoning !!!
Dump everything in hot boiling water before transferring to the Slow-cooker. This way, U’ll save some boiling time. Set heat to Low and let it simmer for at least 3-4 hrs or till the herbs soften. U really gotta put in the 3- 4 hours to get the nourishment of the herbs into the soup. To avoid the Meat 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.
If U don’t have a Slow-cooker, simply simmer at the lowest possible heat. U might need a little more water cos, evaporation will be more. All the other steps are the same.
After 3-4 hrs, ur bowl of nourishing and soothing “Yuk Chuk Herbal Soup” is ready to be serve hot.