Double-Boiled Chicken Soup
Double-Boiled Chicken Soup is a rich and nourishing soup that captures the essence of chicken and herbs through a slow, gentle cooking process.
Nutrition
Calories: 250cal
Carbohydrate: 6g
Protein: 28g
Fat: 12g
Cholesterol: 80mg
Sodium: 450mg
Difficulty Level: easy
20 min Prep
4 hr Cook
4 hr 20 min Total
4 Servings
Ingredients
- 1 whole chicken (about 3 pounds), cleaned and cut into pieces
- 6 cups water
- 6 dried shiitake mushrooms, soaked until soft and sliced
- 1 cup wolfberries (goji berries)
- 1/2 cup dried longan
- 2 slices ginger
- Salt to taste
- White pepper to taste
- 2 scallions, finely chopped, for garnish
Instructions
- Prepare the Ingredients: Thoroughly rinse the chicken under cold water and remove any remaining feathers or innards. Soak the shiitake mushrooms in warm water until soft, then slice them. Gather other ingredients.
- Blanch the Chicken: Bring a pot of water to 212°F (100°C) and boil. Add chicken pieces and blanch for 5 minutes to remove impurities. Drain and rinse them under cold water. This helps to achieve a clear broth.
- Start the Double-Boiling: In a large pot, add the blanched chicken, 6 cups of water, sliced shiitake mushrooms, wolfberries, dried longan, and ginger slices. Cover with a lid.
- Double-Boil the Soup: Use a double-boiler or place a smaller pot inside a larger pot filled with water. Ensure the base of the smaller pot does not touch the water in the larger pot. Heat the large pot on medium-high until the water in it starts to simmer at around 190°F (88°C). Let the soup simmer gently for 4 hours. Check occasionally to ensure the water in the large pot doesn’t evaporate completely.
- Finish and Season: After 4 hours, carefully remove the smaller pot with the soup. Season with salt and white pepper to taste. Be careful and slow when adding salt as the ingredients will have concentrated flavors.
- Serve: Ladle the soup into bowls, ensuring each serving gets some chicken and mushrooms. Garnish with chopped scallions and serve hot. Enjoy!
