Silkie Chicken and Ginseng Soup by Dr. Wang Xiao Zhai

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Serves

4

Prep

10 minutes

Cooking

130 minutes

This nourishing Silkie Chicken and Ginseng Soup, inspired by Dr. Wang Xiao Zhai, is a traditional Chinese tonic made with black chicken, ginseng, angelica, and goji berries. Slow-simmered for two hours, the soup supports energy, blood circulation, and yin nourishment—especially beneficial during cold seasons or post-illness recovery.

Ingredients

1 pc Silkie Chicken (450-650g)
10g (around 3 slices) ginseng
20g Dried polygonatum odoratum (玉竹)
5g Dried angelica root(當歸)
10 Goji berries (枸杞)
2L Water
Salt

Method

  1. Blanch the black chicken briefly in boiling water to remove any gamey flavour, then rinse.
  1. Place the cleaned black chicken in a pot and add 3 slices of ginseng, 5 grams of dang gui, 10 goji berries, and enough water to cover the ingredients adequately.
  1. If desired, add 20 grams of polygonatum odoratum to enhance the soup’s yin-nourishing properties.
  1. Simmer on low heat for 2 hours, allowing the flavours to develop and the nutrients to infuse into the broth.
  1. Before serving, season with salt to taste.
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