Sishen Soup with Nourishing Herbs

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 10 cups (2.4 liters) water 10 cups (2.4 liters) water
• 10 dried red dates 10 dried red dates
• 10 dried goji berries 10 dried goji berries
• 10 dried shiitake mushrooms 10 dried shiitake mushrooms
• 2 slices of ginger 2 slices of ginger
• 2 tablespoons dried longan 2 tablespoons dried longan
• 2 tablespoons dried wolfberries (goji berries) 2 tablespoons dried wolfberries (goji berries)
• 1 tablespoon dried lotus seeds 1 tablespoon dried lotus seeds
• 1 tablespoon dried white fungus 1 tablespoon dried white fungus
• 1 tablespoon dried Solomon's seal rhizome 1 tablespoon dried Solomon's seal rhizome
• 1 tablespoon dried Chinese yam 1 tablespoon dried Chinese yam
• 1 tablespoon dried Codonopsis pilosula root 1 tablespoon dried Codonopsis pilosula root
• 1 tablespoon dried Astragalus root 1 tablespoon dried Astragalus root
• 1 tablespoon dried Angelica sinensis root 1 tablespoon dried Angelica sinensis root
• 1 tablespoon dried Rehmannia glutinosa root 1 tablespoon dried Rehmannia glutinosa root
• 1 tablespoon dried Polygonatum odoratum root 1 tablespoon dried Polygonatum odoratum root
• 1 tablespoon dried Ligusticum wallichii root 1 tablespoon dried Ligusticum wallichii root
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Add the chicken pieces and ginger slices to the pot. Reduce the heat to low and simmer for 1 hour, skimming off any impurities that rise to the surface.
3. 3.
   Add the dried red dates, goji berries, shiitake mushrooms, dried longan, dried wolfberries, dried lotus seeds, dried white fungus, dried Solomon's seal rhizome, dried Chinese yam, dried Codonopsis pilosula root, dried Astragalus root, dried Angelica sinensis root, dried Rehmannia glutinosa root, dried Polygonatum odoratum root, and dried Ligusticum wallichii root to the pot.
4. 4.
   Continue to simmer for another 2 hours, or until the chicken is tender and the flavors have melded together.
5. 5.
   Season with salt to taste.
6. 6.
   Serve hot and enjoy the nourishing benefits of Sishen Soup.

Treat your ingredients with care...

• Dried lotus seeds — Soak the dried lotus seeds in water for at least 2 hours before adding them to the soup. This will help soften them and ensure they cook evenly.
• Dried white fungus — Prior to using, soak the dried white fungus in water until it becomes soft and pliable. Trim off any hard parts before adding it to the soup.
• Dried Chinese yam — To enhance the flavor and texture of dried Chinese yam, you can briefly blanch it in boiling water for a few seconds before adding it to the soup.
• Dried Codonopsis pilosula root — Gently rinse the dried Codonopsis pilosula root under cold water to remove any impurities before using it in the soup.
• Dried Angelica sinensis root — Before adding dried Angelica sinensis root to the soup, you can lightly crush it to release its aromatic properties.

Tips & Tricks

• For a vegetarian version, you can substitute the chicken with tofu or mushrooms for a flavorful plant-based alternative.
• Customize the soup by adding other nourishing herbs such as dried ginseng or dried lily bulbs.
• To enhance the sweetness of the soup, you can add a small piece of rock sugar during the simmering process.
• Leftover Sishen Soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Serve the soup with a side of steamed rice or crusty bread for a complete meal.

Serving advice

Serve the Sishen Soup hot in individual bowls. Garnish with fresh cilantro or green onions for added freshness and color. Enjoy it as a nourishing and comforting meal.

Presentation advice

To elevate the presentation of Sishen Soup, serve it in traditional Chinese ceramic bowls or soup tureens. Arrange the ingredients beautifully, showcasing the vibrant colors and textures. Serve with a side of steamed rice or Chinese tea for a complete dining experience.