Mum’s Herbal Chicken Soup
Another classic from Mum… one of my Dad’s (and mine too) favourites…
Ingredients (serves 2 – some Chinese stuff here, not sure what the exact English descriptions are)
- 2 chicken legs (skin removed)
- 1 tablespoon 枸æžå
- 10 pcs 淮山
- 7-8 pcs 玉竹
- 1-2 pcs of å…šå‚
- 10-12 dried longan （桂å›è‚‰ï¼‰
- Two rice bowls of water (filled to brim)
- Salt and light soya sauce to taste
Method
- Wash and clean all soup ingredients
- Use bowling water and soak 玉竹 for about 5 minutes. Drain water away after soaking.
- Bring pot filled with water (2 rice bowls full) to boil.
- Add all ingredients to pot. Bring to boil.
- Leave boiling for 10 minutes on high heat.
- Turn down to low heat and leave to simmer for the next 1 to 2 hours.
- Bring back to boil just before serving.
- Add salt and light soya sauce to taste.
- Serve hot.
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