So my hubby says I never take care of his health because I don’t bother to brew Chinese herbal concoctions for him so I decided to make this soup. This is another soup recipe I recall my mother making when I was a child. I didn’t have the exact recipe for it, so I went on the fly. The recipe you see below is how I did it. Alternatively, you can check out a more authentic recipe from Visual Recipes which includes some herb called Dang shen (also known as poor man’s ginseng). If I recall correctly, dang shen is quite bitter so I’d think twice before adding it.
Here’s my soup recipe…
- Half a chicken carcass
- 10 Red dates
- 2 Dried scallops
- 1 handful of dried Goji berries
- Water (I used 2 IKEA bowls)
- salt to taste
- Before making any soup, the norm is to boil the meat in water for a few minutes to remove the “meat scum” (or albumin). After that, you wash the meat and put it back into fresh water. If you can’t be bothered, the easier way is to boil the meat in water, skim off the meat scum, then add your remaining soup ingredients. Chicken is generally more forgiving than pork because it doesn’t usually have as much “meat scum”.
- Put all the ingredients into the slow cooker and let it cook for a couple of hours.