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A nourishing, aromatic Chinese soup of chicken slowly simmered in a fragrant herbal broth with angelica root (dang gui), codonopsis (dang shen), Chinese yam (huai shan), dried mandarin peel and plenty of ginger and garlic. Mushrooms, carrots, kidney beans and pak choi cook in the same pot. Skinless chicken and kidney beans make it high in protein, and the vegetables and beans add plenty of fibre.
Herbal stock
Soup
1.
Heat the oil in the pan over a medium heat. Cook the onion, garlic and ginger until fragrant and soft (3–4 minutes).
2.
Add the angelica root, mandarin peel, codonopsis, Chinese yam and 2 litres water. Bring to the boil, then cover and simmer for 30 minutes.
3.
Add the chicken and return to a simmer. Skim off any foam, then cover and simmer gently until the chicken is tender (45 minutes).
4.
Add the carrots and mushrooms and simmer for 15 minutes. Add the kidney beans and simmer for 5 minutes.
5.
Add the pak choi and cook until just tender (3 minutes). Check the chicken is cooked through with no pink meat near the bone.
6.
Stir in the soy sauce and black vinegar. Remove the angelica slices and mandarin peel before serving if you prefer.
7.
Slow cooker: After step 1, transfer everything except the kidney beans and pak choi to a slow cooker with the water, and cook on low (6–7 hours). Add the beans and pak choi for the last 30 minutes.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months (without the pak choi); defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Serve with a portion of brown rice or wholewheat noodles.
Cost-saving tips
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