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

Ingredient Substitutions

• Instead of Silky Chicken: Cornish Cross chicken (flavor will differ)
• Instead of Chinese Yam: Sweet potato
• Instead of Codonopsis Root: Astragalus root
• Instead of Angelica Sinensis: Carrot for sweetness
• Instead of Goji Berries: Raisins
• Instead of Jujube (Red Dates): Dried apricots
• Instead of Cordyceps: Mushroom blend
• Instead of Fresh Ginger: Galangal
• Instead of Green Onion: Leek
• Instead of Salt: Soy sauce
• Instead of White Pepper: Black pepper
• Instead of Chili Oil: Sesame oil with chili flakes
• Instead of Soy Sauce: Tamari

Equipment Needed

• Large Stockpot
• Fine Mesh Strainer
• Cutting Board
• Chef Knife
• Ladle
• Small Bowl
• Measuring Cups and Spoons
• Soup Bowls
• Tongs

Critical Steps — Do Not Skip

• Cleaning the whole Silky chicken thoroughly
• Blanching and discarding the first water to remove scum
• Skimming foam when the broth first boils
• Maintaining a low simmer for 2½ hours
• Adjusting seasoning at the end

Chef Tips from the Video

• Place the dried herbs in a small muslin bag for easy removal.
• Start with cold water and a cold pot; this extracts more gelatin from the bones.
• Add a splash of Shaoxing wine (optional) for extra depth.

Troubleshooting

Storage

Refrigerator: Store the broth in airtight containers for up to 3 days. Reheat gently before serving.

Freezer: Freeze the broth in portion‑size bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• The broth improves in flavor after resting overnight in the refrigerator; reheat gently before serving.
• Both the broth and the carved chicken can be frozen separately for later meals.

Frequently Asked Questions