炖鸡汤

While Old Man Winter was busy partying away to welcome the new year, we were happy to be enjoying our two weeks of "January Thaw". Temperatures were at highs of 2 degree Celsius, and low was only at 3 to 4 below zero degree Celsius. It was pleasant enough to bring the kids out for sledding and playing outdoors.

This week however, Old Man Winter remembered he had a job to do, and he did it with such great enthusiasm! Temperatures took a dive and plunged to 14 below zero degree Celsius this weekend! The wind blowing against the face was biting, and I had to cover my face with a scarf before heading out! With the sudden change in temperature, most of us ended our day with runny or stuffy noses. It was really comforting to have a bowl of warm soup for dinner, to end the bitterly cold day!

I ran out of pork ribs, and had only two chicken leg quarters ... it's the part where the drumstick is joined to the thigh. Decided to cook Chinese Chicken Soup (using chinese herbs), and the recipe from NoobCook seemed easy enough for me to handle.

淮山 11g

北芪 6g

党参 15g

枸纪子 23g

玉竹 23g

Water 1.5 litres

2 Chicken Quarters, skin removed

Salt to taste (Optional)

• Blanched the chicken quarters in boiling hot water.
• Remove and rinse in cold water.
• Set aside.
• Put all the ingredients into a stock pot.
• Bring the water to a boil.
• Lower heat and simmer for 1-2 hours.
• Add salt to taste when the soup is ready.

I like the taste of this mild herbal soup. The next time I cook it, I will probably add a couple of red dates, along with the rest of the ingredients. Hmm .... lovely soup on a cold winter night....