Black Chicken in Herbal Soup
posted in Soup |This soup call the ‘Ning Shen’ soup has the following herbs: pak kay, wai san, yok chok, preserved tangerine peel, pak hup and kei chee. It is good for anyone under stress and strain. The soup is best boiled in a big clay pot and the whole family, kids and adults can have a bowl each.
Ingredients:
1 packet ‘ning shen’herbs bought in Chinese Drug Store
1 black chicken, cleaned and keep it whole
2.5 litre water
salt and pepper to taste
Method:
Soak the herbs for about 10 minutes. Drain and put in the claypot. Add two and half litres water. Cover and bring to boil. When the water boils, lift the cover and put in the chicken. Put back the cover and boil on high heat until the the contents are boiling. Lower the heat and simmers for 3 to 4 hours. Add salt and pepper to taste.
Serve one bowl per person.
