Chinese Radish and Chicken Soup

With winter well on it’s way, I can’t think of a better way to warm up after returning home from the cool outdoors than by drinking a warm Chinese soup — it will warm you from the inside out.

This one is relatively easy to make, is great for children and may be helpful as we are well into cold & flu seasons as there are mild benefits that may be helpful. The chicken soup base provides a nutritious base, while the apricot kernels help with phlegm expulsion (for those pesky coughs). In addition, the wolfberries are high in antioxidants, irons and vitamin A and C. The carrots and Chinese radish add sweetness and, if you eat them (which we hope you do!) are deliciously filling, too.

Hope you enjoy this soup and bundle up!

Soup Name: Chinese Radish and Chicken Soup

Traditional Chinese Soup Name: 青紅蘿蔔雞湯 (qing hóng luóbo ji tāng)

Chinese Radish and Chicken Soup
Recipe Type: Soup
Cuisine: Chinese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 6 bowls
Ingredients
  • 1 whole [url href=”http://www.thechinesesouplady.com/chicken-whole/”]chicken[/url]
  • 2 [url href=”http://www.thechinesesouplady.com/chinese-radish/”]chinese radish[/url]
  • 3 [url href=”http://www.thechinesesouplady.com/carrots/”]carrots[/url]
  • A tablespoon of [url href=”http://www.thechinesesouplady.com/wolfberries-dried/”]wolfberries[/url]
  • A tablespoon of [url href=”http://www.thechinesesouplady.com/apricot-kernals/”]apricot kernels[/url]
  • 2 litres of water
  • Salt to taste
Instructions
  1. Prepare the chicken
  2. Soak the wolfberries and apricot kernels in room temperature water
  3. Start boiling the water.
  4. Cut the carrots and Chinese radish into pieces (if serving children, chop into bite-sized cubes)
  5. When the water boils, combine all ingredients
  6. Bring to a full boil
  7. Boil on medium heat for at least 1.5 hours
  8. Serve and enjoy!

 

Chicken Soup with Red Dates

Chicken Soup with Red Dates

Chicken_reddates_wolfberries_carrots_s

Soup Name: Chicken Soup with Red Dates

Traditional Chinese Name:  红枣雞湯 (hóng zǎo jī tāng)

Introduction:
This soup is an easy and sweet soup that is perfect to warm you up on a chilly autumn or winter’s day. Chicken is considered to be very nourishing (補) and can give your body a good kick of healthy heartiness (this is similarly recognized by Westerners who drink chicken noodle soup when sick).  To sweeten the soup, red dates are added. We also suggest adding a palmful of wolfberries to boost the qi or “chi” which is ideal for cool weather. Carrots round out this simple yet delicious soup. You can see from the photo that this recipe results in a rich, deeply-colored broth and I can assure you, it’s tasty, too!  (Yes, I’m drinking as I type this post.) Depending on whether you use a fresh, whole chicken or alternatives, the difficulty of creating this soup can vary from 1-star (from pre-washed and cut chicken with minimal preparation) to 4-star (whole chicken from scratch).

 

Amount serves: 6 to 8 soup bowls

What Ingredients are required?

1 fresh whole chicken, quartered
5 large, dried red dates (to taste depending on how sweet you like your soup to be)
10 g of dried wolfberries (small palm-ful)
2 large fresh carrots, sliced
2L of water

How do I prepare it?

  1. Prepare the chicken
  2. Wash and soak the dried wolfberries
  3. Add red dates to your soup water and bring to a boil
  4. When the water boils, combine all the ingredients together
  5. Boil on medium-high for at least 1 hour

Any benefits?

  • A warm soup that is perfect for autumn or winter
  • Chicken is very nourishing (補) and creates a healthful soup
  • Red dates are an excellent source of Vitamin C
  • Red dates are also used in throat-soothing drinks
  • Wolfberries are high in antioxidants and contain 6 essential vitamins, Beta-Carotene, Calcium, Potassium, Iron and Zinc
  • Wolfberries are also known to enhance the qi or “chi” in your body

Any tips or precautions?

  • Whenever using real, whole chicken, it’s useful to have an oil scooper on hand to help scoop out the fat and any large or small particles that float to the top of your soup. I usually need to use the scoop two or three times — once after the soup is fully boiled and still hot and there is an abundance of oil floating on the top, then once again after the soup has cooled slightly and you have additional oil and particles that have had time to float to the surface, and usually once again upon re-heating (possibly the next day).
  • Feel free to drink the same soup the next day after re-boiling. I like to make an extra big pot and any that isn’t finished can be drank and finished off the next day.