This is the base Chinese Chicken Soup stock that I make for any of my Chinese soups. It’s simple, straight-forward, and delicious on its own. It does take some preparation in that you need to blanch all the meats, soak the conpoys for at least 10 minutes, quarter the chicken, and then add everything together. And then patience, for a few hours to let it all simmer together. This is perfect for freezing for usage with soups later on, so I do suggest to make more! Perfect for the whole family and any condition.
Perfect for any soup base. You can simply add your favourite vegetables or even Chinese herbs.
This soup is perfect for cooler days as it’s slightly warming
Perfect for confinement, postpartum, and post period
Ideal for the whole family, including children
These ingredients are readily available in most Chinese supermarkets around the world, all you need is just a chicken!
Be sure to to consult your (Chinese) doctor first if you’re unsure of consumption or suitability
You can store this soup base in a plastic container (or jar with a wide mouth so it’s easier to use back later) for up to 6 months in the freezer
Optional step the night before is to salt the pork shanks and chicken overnight and wrap and store in the fridge to let it sit. This will allow the flavors to marinate and soften the meat.
Begin to boil a separate pot for blanching the meat
Soak the dried conpoys in warm water for 10 minutes
Prepare your chicken and cutting it into quarters (or any size you prefer)
When your blanching water boils, add in the pork and chicken and boil on high heat for 5 minutes. Make sure the water is boiling and you should see residue, fat, grim, and even foam come to the surface.
Begin to boil your soup water
Once your soup water boils, remove the meat from the blanching pot and shake off any excess and slowly lower into your soup water
Add in dried conpoys
Boil on medium heat for 30 minutes
Reduce heat to the lowest and cover and let it simmer like that for another 2-3 hours (or use a thermal pot). The soup should now be a rich, golden color after boiling for so long. Be sure to scoop out any oil, fat bits, or skin from the top with an oil scooper
The Chinese have a whole repertoire of herbs which can be added to Chinese soups and is no exception. Among these herbs, there are a variety of traditional herbs that go well with Chicken. I’ve selected a few for the purpose of this soup ensuring a light combination of herbs for the whole family. This is actually designed for my teenage daughter who has recently started her period. So something light, but sufficient enough for her bodily needs.
Begin to soak all the herbs in warm water (to clean them) for about 15 minutes and rinse
You can begin to boil your soup pot water
In a separate pot, blanch the quartered chicken ensuring that it is all boiling within the water for 7 minutes. This process will both clean it and remove the initial fat. You can keep the skin on if you’d like, but be sure to use an oil scooper to remove the top layer of fat. Drain and set aside for soup use.
Once your soup water boils, add the blanched chicken into the water and all the soaking herbal ingredients
Bring to a medium boil for 30 minutes covered
You can now either reduce boil to a low heat, but be sure it’s still simmering for another 1.5 hours covered, or transfer to a self cooking thermal pot for another 2 hours.
Salt as needed, although to be honest, if there are dried seafood ingredients, less salt is needed.
Serve and enjoy!
This soup is perfect for cooler days as it’s slightly warming, so a great transition soup for Autumn
It’s also great for as a winter soup, particularly if you add Black Silkie Chicken
The easiest of #teas to make at home to help promote blood flow, strengthen the #heart, and promote sleep. This #Chinese#herbal tea is best drank before bedtime, after #dinner. I simply used 6 dried #longans, 2 dried red #dates, and a handful of dried #wolfberries. It is a slightly #warming tea and allows for good circulation of #qi. This #drink is ideal for people who do not get enough rest, are overworked, women who have recently given birth, and people who have deficiencies in qi and blood. Remove the seeds from the red dates (as they seeds are known to be heaty in a bad way), steep everything for 5 minutes in hot (boiling) water, and enjoy!
This soup is ideal for colds, flus and cough. If you’ve got a sore or scratchy throat, achy body, tiredness and/or headache – this soup is for you! From an Eastern perspective, the Chinese don’t recommend drinking chicken soup when you’re sick, which to me, sounds off, but you can’t argue thousands years of tradition through Chinese medicine. My herbalist recommended this relatively “neutral” soup for me and is considered 滋陰 (zī yīn), which means treating yin deficiency by reinforcing body fluid and nourishing the blood. If you look at the herb base, it’s pretty basic and ideal for most soups – the kicker is to add sea whelk (or conch or sea snail). You don’t need to add fresh sea snail (they can get pretty expensive if you buy them live from the wet mart), but definitely add pork. This soup ended up tasting delicious and sets a great base for adding vegetables of your choice – like corn, onions, or chayotes – all neutral vegetables.
Update on Jan 8: Boy, do my readers really keep me on my toes! Someone asked why the Chinese don’t recommend chicken soup when you’re sick, so I ran to see my herbalist this morning who gave me an answer like this. Basically, the idea is that chicken bones / carcasses itself are way fatter than pork and normally people will put veggies such as carrots with chicken soup – which is a big no no. Carrots are a cough inducing and don’t help colds or coughs very much. As for the chicken, well, I could borderline say that if you’re using chicken breast or skinny (fatless) chickens, it should be OK? I’m still researching this, but will share more when I find something more concrete.
Soup Name: Pork and Conch Herbal Soup
Traditional Chinese Name: 清豬骨海螺湯 (Qīng zhū gǔ hǎiluó tāng)
Pork and Conch Herbal Soup
Recipe Type: Chinese Soup
1 pound of [url href=”http://www.thechinesesouplady.com/pork-shank/”]fresh pork shank[/url]
2 fresh [url href=”http://www.thechinesesouplady.com/sea-snail-fresh/”]sea snails[/url], shelled and halved
5 pieces of dried [url href=”http://www.thechinesesouplady.com/sea-snail-fresh/”]sea snail[/url]
3 [url href=”http://www.thechinesesouplady.com/large-dried-dates/”]dried large dates[/url]
10 [url href=”http://www.thechinesesouplady.com/red-dates/”]dried red dates[/url]
5 [url href=”http://www.thechinesesouplady.com/chinese-yam-dried/”]dried Chinese yam[/url]
10g of [url href=”http://www.thechinesesouplady.com/yuzhu/”]dried yuzhu[/url]
10g of [url href=”http://www.thechinesesouplady.com/wolfberries-dried/”]dried wolfberries[/url]
3 L of water
salt (for taste)
In a separate pot, blanch both the sea snails and pork in a pot of boiling hot water for at least 5 minute (to remove impurities, fat and scum), remove and set aside
Soak all the herbs in warm water for at least 10 minutes and rinse in warm water
Boil your soup water
When you soup water boils, add all the ingredients together
Boil on high for 30 minute and then reduce boil to a medium boil for another 1.5 hours
Serve and enjoy!
One of the more affordable seafood you can use for soups is dried sea snail. They come in thin, hard slices and add a sweet, sea-salt taste to the soup (similar to dried conpoys). Plus, these things are storage friendly and can be stored in your freezer or fridge for up to 6 months.
Dried Sea Snail
A typical neutral soup base for Chinese soups. The dried sea snails are interchangeable with dried conpoys.
Pork and Conch Herbal Soup
Fresh sea snails are an ideal addition to soups. Although VERY EXPENSIVE (you have to eat the meat given how much they can cost), they add a deliciously sweet flavour to the soup. Get the ladies at the wet mart to break the shell for you and they’ll give it to you like this – ready for washing and blanching in boiling hot water.
Fresh Sea Snail
YUMMY soup! I literally had 4 bowls myself and the children also loved it. A great soup for the whole family.
My herbalist suggested I drink a simple tea made of red dates during my period. It’s super easy to make, as the dates are already sitting in the fridge and you just add hot water. Some people will boil it with a few other ingredients, such as wolfberries and fresh ginger slices. This is also an ideal confinement drink if you’ve got a bit of a sweet tooth – replace this in place of coffee or tea to avoid the caffeine, but get the benefits of the blood replenishment.
This page is about Chinese Confinement in the final days. From here on forward, it’s all about ensuring the body is pumped full of herbs, heat and healing ingredients that help the mother “seal” her body and make her “wholesome and strong” again. The soups and meals here are packed with serious herbal, healing and heaty additives and not to consumed by the faint of heart. It is completely and entirely customized for the confinement mommy (unless the recipes indicate that other people can drink it too), but it really is more heaty and healing than your average soup. Some recipes even require double-boiling to preserve the concentration of healing qualities.
According to my local herbalist, she says one can’t become over-heated during confinement, so just throw all the ammunition you have. This is really the final stretch and how you heal the body here, is said to dictate the health of your body until your next child, or for the rest of your life. Rather scary huh? That’s why the Chinese take confinement so seriously!
I will continue to add as I learn more here, but here’s a start.
Chinese Confinement drinks, teas & soups (for the final days):