10 min preparation, 1-4 hrs cooking

Spices:

  • Huang Jing (Siberian Solomon’s Seal)
  • Goji Berry (Fructus Lycii)
  • Dang Shen (Codonopsis pilosula)
  • Chinese Yam
  • Ginseng Root
  • Astralagus (Huang Qi)

These can usually be found in a Chinese grocer as a single mix, but buying each separate and in bulk avoids packing markup— you can store a giant glass jar of this for years, cheaply, and only have to buy fresh chicken.

See the benefits of these spices here.

Any kind of chicken is fine, but chicken with bones, like a Maryland or a whole spatchcock (small chicken) works best.

Prepare:

  • Rinse, dry and salt chicken. Let sit for 30 minutes.
  • Place herbs, water and chicken in a pot and bring to a boil, then reduce to simmer.
  • Occasionally check in to remove solids from surface of soup or add water if needed.
  • Cook for 1-4 hrs — 50% reduction is ideal.
  • Remove chicken and chop to serving size. Season soup with salt and serve in a bowl.

Compare with korean ginseng chicken soup