Check out the video for what ingredients I used for my basic Chinese soup pantry ingredients. I keep these stocked all year round and constantly filled because that’s how useful they are! You’ll find at least 2 or 3 of these in each of my basic soup recipes! You can buy these at your local Chinese supermarkets or herbal shops.
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
Soup Name: Monkey Head Mushroom with Chinese Yam in Pork Broth
Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
Fresh monkey head mushrooms are a seasonal buy so you can imagine that when they are available, the veggie vendors all recommend this product. It is an extremely versatile product in that you can use it with a variety of vegetables, meats and additives. It is commonly found as a dried product for soup usage as well. This soup was made to help address cough and bugs in the family during the winter season. You can use a chicken soup base if you’d like it warmer, but I went with a pork base and threw in a good piece of dried tangerine peel to help with the cough. This soup is quite tasty, mildly sweet and savory, easy on the stomach, and perfect for the whole family!
In a separate smaller pot, boil some water and when the water boils, blanch your pork
Rinse all the herbs in warm water and set aside
Separately, use a small sharp-edged knife to scrape the dark (outer) side of the dried tangerine peel. This will help reduce the bitterness somewhat of the peel, but this is completely up to you on how pungent of a taste you’d like in the soup!
Wash and cut the corn
Using gloves, wash, peel, and cut the fresh Chinese Yam. You’ll need gloves because they tend to make your hands itchy if you touch them with bare hands.
When your soup water boils, add all the ingredients together
Boil on high heat for 30 minutes and reduce to a simmer for another 2.5 hours
Serve and enjoy!
Excellent soup for the lungs to help relieve cough
Helps moisten the lungs and throat
This soup is said to help strengthen the lungs
Mushrooms can irritate people with gout conditions, so take precaution when consuming
Be sure to buy dried mushrooms from a reputable source
Ginseng is optional as too much can actually be too cooling
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