Time for soup, to warm the body, on a cold winter day!
I bought some Dang Gui slices during my visit back home. These packaged Dang Gui were afforable, and they were already sliced. Without the proper machine, I would probably have a tough time slicing them, and my finger! So I happily bought two packets to bring back to the woods.
DangGui, also known as Chinese Angelican Root.
Here's the explanation of the herb by The Chinese Soup Lady.
The soup recipe was adapted from Blessed Homemaker, and I made some changes to the quantity of ingredients used. I love the smell of DangGui, but I do not know if my kids will like the taste and smell of it.
The kitchen was filled with the smell of DangGui while the soup was simmering on the stove. The kids didn't complain about the smell. However, they did not like the taste of the soup, even though it was mildly sweet. Hubby dear, however, liked the soup.
2 pcs Chicken Thighs
15 pcs Yuzhu (玉竹）
15 pcs Red Dates （红枣）
8 pcs Dried Longan （龙眼甘）
3 pcs Dang Gui （当归）
1.2 litres Water
- Wash the herbs and set aside.
- Blanch the chicken thighs in boiling water.
- Rinse the blanched chicken thighs in cold water.
- Fill a stock pot with water.
- Add the herbs and chicken thighs.
- Bring the pot of water to a boil.
- Reduce heat and let it simmer for another 2 hours.
- Add salt to taste if need.
I do not know how suitable this soup is for kids, since DangGui is being used. But I will definitely be cooking it for myself, on those days when I feel very, very cold.