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Silkie Chicken Soup with Chinese Yam and Black Fungus

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Descriptions

The saying goes: “A soup before meal is better than any medical prescription”, shows the effectiveness of how soups benefit our body and health. It is common for a typical family to say: “We’ll save some soup for you when you can’t make it back home for dinner!” How heart-warming is that! For many Asian households, there is always soup to accompany dinner. The best ingredients to prepare soups should change according to the seasons and different physical conditions. Winter is a season for nourishment and warm meals. Fresh Chinese yam can nourish the skin and improve the stomach’s condition; black fungus is rich in protein, iron and vitamins; red dates nourish the blood; and ginger can resist cold. Together with the anti-aging Silkie Chicken’s sweet and flavourful meat, this is a great soup to warm your heart in the winter.

Ingredients

recommended wingtat product

Directions

  • Cut Wingtat Silkie Chicken open from the side, boil in hot water for a while to remove blood lipids, rinse and drain. Soak black fungus until tender, remove sand stalk and tear apart. Soak red dates until tender and remove the core. Peal Chinese Yam and cut into pieces. Press ginger lightly until loose.
  • Boil about 12 cups of water. Add in silkie chicken, black fungus, red date, Chinese yam and ginger slices, and boil on high heat for 15 minutes. Turn to medium-low heat and simmer for 1 hour and 45 minutes before serving.