Wolfberry Leaf with Egg Drop in Chicken Broth
Wolfberry Leaf with Egg Drop in Chicken Broth
Tea Name:
Wolfberry Leaf with Egg Drop in Chicken Broth
Chinese Name:
枸杞雞湯 (gǒu gǒu jī tāng)
Nature: Warm
Taste: Sweet, Salty
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A delicious soup that is rich in the unique flavors of the wolfberry leaves.
The very neat thing about this soup is that the base is an old fire soup, while when adding the final ingredients, it’s a quick boil soup. This is a classic from my mother and she even grew her own wolfberry plants (in our backyard!) just for the sole purpose of making this soup!
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 8 bowls of soup
1 fresh whole chicken, prepared
1 pound of fresh pork shank
5-6 dried scallops (conpoys)
10 dried longans
3 stems of wolfberry leaves, washed and picked off stems
3 eggs, scrambled
2-3 L of water
- Prepare snail by thoroughly cleaning and rubbing it in warm water
- In a pot of hot water, blanch chicken, pork shank and snail
- Begin to boil your soup water and add conpoys and longans
- When water boils, add both blanched chicken and pork shank (this is the base of your soup)
- Boil on high for 30 minutes and then reduce to a simmer for another 1 hour
- Wash wolfberry leaves and set aside
- When ready to serve, add wolfberry leaves and boil for 5 minutes on high heat (or until leaves are soft)
- Slowly pour in scrambled eggs while continuously mixing the soup, boil for another 5 minutes
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Tips:
- Start this soup as a long boil (the chicken soup base) and allow the flavours of the soup to come out (no wolfberries, no eggs)
- When you’re ready to make the egg drop, scoop it out separately in another pot before you add the egg drop, this will help preserve the base soup and lasts longer (if you plan to keep it in the fridge)
- Wolfberries leaf are quite distinctive in taste and boil quickly, if it’s the first time trying (or you have children), add it in slowly or a little at a time and taste it
