Herbal Chicken Soup

Great comfort food for a rainy day. A little different compared to your regular chicken soup with a touch of a nice bitterness and herby flavours. Filled with medicinal benefits as well!

Ingredients

Herbal stock

80g onion (sliced)
20g garlic (sliced)
40g ginger (sliced)
12g Anjelica root
5g Dried mandarin skin
5g Tang shen (1 stick)
2L water or stock
3 tablespoons oil

Herbal Chicken Soup

50g button mushrooms (or 4 mushrooms. Quartered)
10g Huai Shem
25g dried kidney beans (soak in water)
Quartered chicken
Salt to taste
10g Penang black vinegar
50g soy sauce

Needed kitchenware

Item A
Item B
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Instructions

Herbal Stock -

Fry ginger, garlic, and onion in a pot with 3 tablespoons of oil until almost burnt.

Then add in 2L of water or stock along with the rest of the ingredients.

Boil for 30 minutes and then drain it. Set aside the stock.

Herbal Chicken Soup -

Add in the herbal stock into a pot and add in all the ingredients except the soy sauce, salt, and black vinegar

Boil for 30 minutes

Then add in soy sauce, salt, and black vinegar and then serve immediately

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Tip

If you have any kind of stock, you can use it in place of water. The flavour will be much better

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef