Herbal chicken soup

I like to cook herbal soups once or twice a month because they help to strengthen the immune system, boost energy, balance hormones and chi, help detox the body and to look pretty (lol). 

Since ancient times the Chinese people have been using herbs for cooking. Chinese herbs not only enhance the flavour of the dish but they also possess properties to improve overall health and may at times aid in healing of the body.  You can get these herbs from the Chinese medicine shop where the herbalist will be at hand to recommend what combination herbs to use to improve health or treat problems. You can also buy popular combinations in prepared packages from Chinese supermarkets.

Nowadays it is easy to cook herbal soups as there are a variety of pre-packed herbs which are in sachets so no mess. However, the older folks believe it is not as effective as using the herbs itself.

Ingredients

2 skinless chicken whole legs

White fungus

1 packet herbal soup mixture

There are 2 sachets of herbal soup mixture in the packet

Put boiling water into the slow cooker

Add the 2 sachets of soup mixture and cook on high for 1 hour

This is to get the flavours into the soup

Add the blanched chicken, kei chi, yuk chuk and red dates

Cook on auto for 4 hours

Add the white fungus and cook for another hour on low

Remove the sachets before serving

Handy tip

I always add these 4 ingredients whenever I cook soup especially those that require long cooking time. I keep them in one container so that it is all in one place when I need to use them.