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Silkie Chicken Herbal Soup

Silkie Chicken Herbal Soup

Wife with the Knife
This is an ancient silkie chicken herbal soup recipe, slow-simmered the traditional way for deep, quiet comfort. It fills the kitchen with a rich, herbal aroma that draws everyone in before you even say what’s cooking?.  Silkie chicken brings nourishing depth, ginger keeps the broth bright, and traditional herbs with dried fruits build layers of gentle sweetness and earthy warmth. Nothing rushed here, just time, patience, and a pot doing exactly what it’s meant to do.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course, Soup
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 whole silkie chicken cut into pieces
  • 8 to 10 cups water
  • 1 large knob ginger smashed
  • 4 to 6 dried shiitake mushrooms
  • 1 small piece Chinese yam peeled and chunked
  • 3 to 4 jujube
  • 1 to 2 tsp sliced Panax ginseng optional
  • 1 to 2 tbsp Shaoxing wine
  • 1 to 2 cloves garlic lightly crushed, optional
  • 1 to 2 tbsp goji berries
  • Salt to taste
  • splash of light soy sauce optional

Instructions
 

Blanch the chicken

  • Place chicken in a pot and cover with cold water.
  • Add a few slices of ginger and a splash of Shaoxing wine.
  • Bring to a boil and simmer for 2 to 3 minutes.
  • Drain and rinse gently.
  • This step is key for a clean, clear broth.

Build the soup

  • Add blanched chicken to a clean pot.
  • Add fresh water, ginger, shiitake, Chinese yam, jujube, ginseng if using, garlic if using, and Shaoxing wine.
  • Bring to a gentle boil, then immediately reduce to low simmer.
  • Cover and simmer for 1.5 to 2 hours.
  • Keep it gentle the entire time.
  • Add goji berries in the last 20 to 30 minutes.
  • Season with salt to taste.
  • Optional splash of light soy sauce for extra depth.
  • Taste and adjust seasoning.
  • Ladle the soup into bowls, garnish with green onion (optioanl)
  • Serve & Enjoy.

Notes

Storage and Reheating
  • Fridge: Store in an airtight container for upto 3 to 4 days
  • Freezer: Freeze without goji berries for best texture, in a freezer safe container for upto 2-3 months.
  • Reheat: Low and slow on the stove, avoid hard boiling
Other Notes
  • The magic of this soup is in the technique, not just the ingredients
  • Blanching is essential if you want a clean, clear broth
  • Avoid hard boiling, it will cloud the soup
  • Let it simmer slowly for depth of flavour, not speed
  • This is meant to be a light, restorative broth, not a heavy soup
 
 
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