Silkie Chicken Soup (乌鸡汤)
A healthy, nutrient-rich savory soup with a touch of sweetness ideal for cooler weather or when you’re under the weather!
- Prep time
- 5 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (1.5 lbs / 680 g) silkie chicken
- 1/3 cup dried jujubes ((Optional))
- 6 shiitake mushrooms ((or 4 dried shiitake mushrooms))
- 1 tablespoon Goji berries
- 1 small corn on the cob
- 1 thumb ginger
- 6 cups water
Instructions
- 1
Combine everything in a small dutch oven that’s just large enough to hold the chicken. Add water to cover the chicken. It’s OK if some of the chicken is above the water.
- 2
Cook over medium-high heat until bringing to a boil. Turn to medium low heat. Skim the surface with a fine sieve to remove the brown bits, for 10 minutes or so, until the chicken broth is clear. Simmer covered for at least 1.5 hours, up to 2 to 2.5 hours, until the chicken turns very tender and almost falls off the bones.
- 3
All the ingredients in the soup are edible. But for a clear broth, you could remove the chicken and drain the soup before serving.
- 4
The chicken meat will be quite tasty as well. I prefer to serve it with some homemade dipping sauce.