Black Chicken Burdock Soup
I have always wanted to make this soup and I can already imagine how delicious this soup would taste like even before cooking. The burdock soup with pork ribs was already delicious so with the addition of the black chicken, needless to say, this soup is gonna rock and roll.
The recipe is very much like the Burdock Soup 牛蒡汤 that I made recently, but except that now the recipe is complete. No more reliance on pre-packed herbal remedies. I have found the perfect confluence of ingredients for this soup.
Every ingredient brings to the table a slew of medicinal benefits. Otherwise it really makes for a great tasting soup. Try it!
Half a Black Chicken (chopped into two parts)
80-90 cm length of Burdock Root 牛蒡
Bunch of Wolfberries
Bunch of Dried Red Dates
1. Boil a kettle of water. Clean and peel off bark of Burdock Root. Then slice thinly (see picture below). You may soak it in hot water for 10 minutes if you like. Otherwise if you prefer a stronger earthy taste, then just drop it into the pot.
2. Place the half a chicken into the pot. As you can see my black chicken is frozen. My intention is always to simplify the process. So frozen black chicken is fine, no need to thaw. Just drop it into the pot. Add Wolfberries, add dried red dates and a pinch of salt. Then add the hot boiling water and boil at high heat (with lid on) for 20 minutes.
3. Place it in thermal cooker after that for 12 hours (which is when I get home) and the soup would be delicious. Black chicken tender. Soup rich with flavour.
Sliced Burdock Root 牛蒡