Silkie Chicken Soup

Ingredients

• 1.5 kg Silky Chicken (whole, head and feet left on, cleaned)
• 200 g Chinese Yam (peeled and sliced)
• 10 g Codonopsis Root (dried, rinsed)
• 5 g Angelica Sinensis (dried)
• 15 g Goji Berries (dried)
• 8 pieces Jujube (Red Dates) (pitted)
• 5 g Cordyceps (dried)
• 20 g Fresh Ginger (sliced)
• 2 stalks Green Onion (cut into 2‑inch pieces)
• 1 tsp Salt (to taste)
• 0.5 tsp White Pepper (optional)
• 3 L Water (cold, filtered if possible)
• 2 tbsp Chili Oil (for dipping sauce)
• 1 tbsp Soy Sauce (for dipping sauce)
• 1 tsp Minced Garlic (for dipping sauce)

Instructions

1. Clean the Chicken

   Rinse the whole Silky chicken under cold running water, remove any giblets, and pat dry with paper towels.

   Time: PT10M

2. Blanch to Remove Impurities

   Place the chicken in the stockpot, cover with cold water, bring to a rolling boil, and boil for 5 minutes. Then discard the water, rinse the chicken again, and set aside.

   Time: PT15M

3. Prepare Herbs and Aromatics

   Rinse all dried herbs (codonopsis, angelica, goji berries, jujube, cordyceps) under running water. Slice the ginger and cut the green onions into 2‑inch pieces.

   Time: PT10M

4. Assemble the Broth

   Return the blanched chicken to the pot, add 3 L of fresh cold water, then add all prepared herbs, ginger, green onions, salt, and white pepper.

   Time: PT5M

5. Bring to a Boil and Skim

   Heat the pot over high heat until it reaches a rolling boil. As foam rises, skim it off with a ladle, then immediately reduce the heat to maintain a gentle simmer.

   Time: PT15M

6. Slow Simmer the Soup

   Maintain a low simmer with the lid partially on for 2 hours 30 minutes, adding a splash of water if the level drops too low.

   Time: PT2H30M

7. Adjust Seasoning

   Taste the broth and add a pinch more salt or pepper if needed.

   Time: PT5M

8. Remove Chicken and Carve Meat

   Using tongs, lift the chicken out of the pot, let it cool slightly, then carve the meat off the bones. Set the meat aside for serving.

   Time: PT10M

9. Prepare Chili Oil Dipping Sauce

   In a small bowl, combine chili oil, soy sauce, and minced garlic. Stir until well blended.

   Time: PT5M

10. Serve

    Ladle hot broth into soup bowls, add pieces of carved chicken, and serve the chili oil dipping sauce on the side or drizzle a little over the meat.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g