Chicken Soup With Chinese Herbs Recipe
Ready In: 2 hrs 30 mins
Serves: 4-6
Ingredients
- 1 organic chicken, small-to medium-sized
- japanese sushi rice, enough to fill the chicken cavity
- 5 -7 garlic cloves, chopped
- 1⁄2 inch piece ginger, chopped finely
- 1 bay leaf
- sea salt, to taste
- dark toasted sesame oil, to taste (garnish)
- green onion, sliced into fine threads (garnish)
- 1 small Thai chile, chopped very finely (garnish)
- 2 medium astragalus root (omit if you can't find it)
Directions
- Rinse the chicken thoroughly and trim any excess skin and fat.
- 2. Fill the entire chicken cavity with rice. Place the chicken inside a covered stockpot and fill the pot with water so that the waterline is approximately 2 inches above the top of the chicken.
- 3. Place the bay leaf and sea salt in the stockpot. Bring to a boil, then turn down to medium - low so that the water is boiling gently.
- 4. Add the astragalus, ginger, and garlic and continue cooking for 2 hours or until the chicken and rice are well-cooked.
- To serve, cut a piece of chicken and place it in a bowl with some of the rice and soup.
- Garnish with green onion threads, Thai chilis (extremely spicy!), and a few drops of dark sesame oil. Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off