Skip to main content

Double boiled Black chicken soup



This chicken soup is slightly different from the normal good old chicken soup as it's double-boiled with black chicken.  Flavoured with traditional Chinese herbs like sweet wolfberries/goji berries/Boxthorn fruits, Ginseng aka 'Pau Sum' in Cantonese and Yuzhu aka Solomon's seal rhizome/polygonatum, this soup is believed to be invigorating and nutritious.  According to the Chinese, the black chicken has curative value and it's above that of white chicken meat as the former has less fat.

A short introduction to the traditional Chinese herbs. 
'Pau Sum' helps to increase energy, enhance healthy blood circulation and also boost the immune system.
Wolfberries  helps to improve vision and  nourish the lungs and kidneys.
Yuzhu helps to treat dry throat, dry cough, promote production of body fluid and relieve dryness syndrome.
 


Black chicken, Wolfberries, sliced pieces of 'Pau Sum'/Ginseng and  Yuzhu/Polygonatum





This delicious soup doesn't need much effort to prepare, it's just the double boiling that takes a longer time.  Do monitor and also ensure that there's always water in the pot during the whole double boiling process.

Recipe for Double boiled Black chicken soup

Ingredients
  • 650 gm or 1  black chicken with skin
  • 5 gm  'Pau Sum'/American ginseng
  • 40 gm yuzhu/polygonatum, rinsed
  • 20 gm wolfberries, rinsed
  • 5 cups hot water
  • Salt to taste
Preparation
  1. Wash the chicken, clean the inside, set aside.
  2. Prepare a double boiler with water, put the chicken inside the boiler pot, add in the ginseng slices, yuzhu/polygonatum, hot water and salt.
  3. Let the soup brew for 3  hours under medium low heat.
  4. Rinse the wolfberries and add into the soup before the last 15 mins. of brewing time.
  5. Skim off any fat from the soup surface, test for taste.
  6. Ladle onto soup bowls.
  7. Serve immediately.


I'm submitting this post to
Food palette series



Labels:

Comments

  1. TorviewtorontoAugust 22, 2011 at 11:45 AM

    new ingredients for me I haven't had this soup before
    thank you Cheah for sharing this detailed post

    ReplyDelete
  2. ElinAugust 22, 2011 at 12:47 PM

    Cheah...that is a nice soup. I used to boil them for my kids when they were around. Now too lazy and too preoccupied with church activities ..no time to double boil for them :p Bad mommy me !

    ReplyDelete
  3. busygranAugust 22, 2011 at 12:54 PM

    Truly nutritious and nourishing! Unfortunately nobody in my family appreciates such soup! So can I come over to your place for a bowl?

    ReplyDelete
  4. ann lowAugust 22, 2011 at 1:18 PM

    Cheah, I want to come over to your house now to enjoy this delicious and healthy soup :DD

    ReplyDelete
  5. WendyinKK August 22, 2011 at 2:18 PM

    I love this soup :)
    But my hubby finds the chicken's skin.. not to his liking

    ReplyDelete
  6. ReanaclaireAugust 22, 2011 at 2:42 PM

    wahh..so poe... long time i didnt boil black chicken.. hak si kai..

    ReplyDelete
  7. yummylittlecooksAugust 22, 2011 at 4:55 PM

    We love this soup too.

    ReplyDelete
  8. kitchen flavoursAugust 23, 2011 at 3:23 PM

    Looks so good and nutritious! Have not have this in a long time now!

    ReplyDelete
  9. My Little SpaceAugust 23, 2011 at 4:12 PM

    Yeah, I also very much like Claire... long time never boil ayam hitam already! haha.... I also like it in 'pak zen' soup! Btw, your soup bowl is very pretty too.
    Hope you're enjoying your evening.
    Kristy

    ReplyDelete
  10. lenaAugust 23, 2011 at 9:39 PM

    yes, i actually find the taste of the black chicken very much sweeter, i do cook this soup a lot , but not double boil and always prefer to use black chicken instead of normal ones.

    ReplyDelete
  11. Sokehah cheahAugust 24, 2011 at 12:27 AM

    torviewtoronto
    You're most welcome and I enjoy visting your blog too.

    Elin
    You can do so now when they're home for their hols!

    busygran
    Oh yes, why not?

    Anncoo
    My doors are open, ha, ha!

    Wendy
    Yes, some people are put off by the colour of this black chicken.

    Claire
    Don't think this is very 'poe'...not the real black 'silky' chicken.

    yummylittlecooks
    My children always enjoy their meal with a soup.

    kitchen flavours
    So looks like it's time to make this for the family.

    Kristy
    The bowl is much older than me, from my mum.

    Lena
    Yes, the meat is much leaner, so not so much fat.

    ReplyDelete
  12. penny aka jeroxieAugust 24, 2011 at 9:12 PM

    I wish I can have this more often here. The black chicken is pretty pricey.

    ReplyDelete
  13. Sokehah cheahAugust 24, 2011 at 10:37 PM

    Penny
    It's slightly more expensive than the normal kampong chicken, but then seems it's got more nutrition.

    ReplyDelete
  14. Dream 500sOctober 5, 2011 at 1:28 PM

    I always love Chinese soup tonic with its nourishing and soothing properties. I brothed soup Chinese herbal black chicken today and it seems that my physical well-being is strengthened.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe