Silkie Chicken and Astragalus Soup by Dr. Wang Xiao Zhai

SERVES:
4
PREP:
10 MINS
COOK:
130 MINS

A traditional herbal soup by Dr. Wang Xiao Zhai, made with Aurum Silkie Chicken, astragalus root, codonopsis and fresh ginger.

Slowly simmered for over two hours, this warming soup develops a clean, mellow broth with gentle herbal depth and the distinctive richness of Silkie Chicken. Long valued in Asian home cooking, Silkie Chicken is often prepared in nourishing soups for its delicate flavour, fine texture and ability to carry herbal ingredients beautifully.

Astragalus root and codonopsis bring a softly earthy character to the broth, while fresh ginger adds warmth and balance. Comforting, restorative in spirit and perfect for cooler seasons, this is a beautiful soup to share with family as part of a thoughtful home-cooked meal.

RECIPE VIDEO

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INGREDIENTS

Ingredients

  • 1 pc Silkie Chicken (450-600g)
  • 10 gram Astragalus root (黃耆)
  • 5 gram Codonopsis  (黨參)
  • 3 slices Fresh ginger
  • 2L Water
  • Salt

METHOD

  1. Begin by blanching the black chicken to remove impurities and ensure a clean base.
  2. Place the blanched chicken in a pot and add the astragalus root (黃耆), codonopsis (黨參), fresh ginger slices, and enough water to submerge the ingredients adequately.
  3. Simmer the soup over medium heat for 2 hours, allowing the flavours and nutrients to infuse fully.
  4. Before serving, season the soup with a pinch of salt to enhance its rich, mellow taste.

Disclaimer

The information provided is for reference only and not intended as advice. (This company) does not guarantee its accuracy or completeness. For concerns, consult a professional. We are not liable for any losses, damages, or expenses resulting from this information.