half chicken
3 Rhozoma Dioscoreae (wai san)
2 Astragalus Root (pak kei), cut into half
3 Codonopsis Pilosula (tong sum)
small handful of Fructus Lycii (kei chi)
1.5L water
Salt to taste

Directions
1. Blanch chicken in boiling water for a few minutes. Drain, rinse with cold water & set aside.
2. Place blanched chicken and the rest of the ingredients in water. After coming to a boil, simmer on low heat for at 45 minutes, and longer if you can.
3. Season to taste with salt. Serve with steamed white rice.

http://www.noobcook.com/chinese-chicken-soup/

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