Ginseng Black Chicken Soup
Ginseng Black Chicken Soup
My wife and I love ginseng flavored black chicken soup, especially the one bought by my dad from this stall at Jalan Bersih Hawker Centre. They also sell the best turtle soup I believe in Singapore.
Black chicken soup is also very nutritious and good for new mothers during confinement month. It is generally regarded as a delicacy. Very easy to cook and best if you double-boil it. Of course double boiling just means that it will take a while longer.
I usually buy the black chicken fresh from the chicken butcher at the wet market. He will help chop the chicken into pieces really fast and neatly. I usually get him to chop into four pieces but you get him to chop into six parts.
The herbal mix of ginseng and other berries and roots I usually get the pre-packed ones from NTUC supermarkets. The items there are sufficient for what I need to do and it is fairly fuss free. Alternatively you can also buy the herbs from shops like Hock Hua as they would carry the entire range or grades of herbs.
Preparation time for this soup took just 30 minutes to prepare but if you have more time it would be good to simmer the chicken till the meat falls off the bones. Try it.
Recipe – serving for two
Ingredients
Black chicken
Pre-packed ginseng herbal chicken mix
Sea salt
Method
1. Place the chopped chicken in a large pot. Add the herbs into the pot. Add a litre of water. Add quarter teaspoon of salt. Boil high heat until the flavor of the chicken and the herbs comes through.
2. Then turn down the heat and slow cook till the meat is just tender.
3. Serve with steamed rice.
Bon Appetit!