Red Date & Jujube Chicken Soup (Suitable for those who work hard and stay up late)

Red Soup RecipeRed Date & Jujube Chicken Soup, Suitable for those who work hard and stay up late.

Chicken soup nourishes the body, this soup is suitable for drinking in autumn and winter, moisturizing and nourishing blood, benefiting the liver and kidneys, especially suitable for those who are excessively fatigued, work hard, and stay up late.

Red Date & Jujube Chicken Soup (2 servings)

Ingredients:

Chicken 1 whole

Pork Tendon $50-$60

Large Shells 2 (Big)

Notopterygium 4-5 pieces

Red Dates 5 pieces

Candied Red Dates 2 pieces

Round Meat 6 pieces

Jujubes 10-15g

Ginger 1 piece (for boiling soup) 3 slices (for blanching shells)

Scallion 1 small bunch (for blanching shells)

Wine Vinegar 1 tablespoon (for blanching shells)

Water 5 bowls (based on electric stove; if using open fire, the amount of water or needs to be 2-3 times more)

Method:

1. Remove the head and tail of the chicken, without removing the skin, then boil with the pork tendon for later use.

2. Wash the shells with an old toothbrush. Boil water in a small pot, add ginger (peeled), scallion (washed and cut into small pieces, can be made into a small bundle), wine vinegar, shells, and cook over medium heat for about 5 minutes, then use cold water to quickly cool the shells, the shells will change from two to one, ready to use.

3. Wash Notopterygium, Red Dates (without kernels), Candied Red Dates, Round Meat, and Jujubes clean and soak for 5-10 minutes.

4. Peel and slice ginger for later use.

5. Add all ingredients to boiling water, then cook over low heat for about 2.5 hours.

Tips:

Frozen shells are sweeter than dry shells, but they will shrink after boiling. Bonnie chose large shells for soup.

You can eat the soup with all the ingredients and the soup residue.

Chicken nourishes blood, strengthens the spleen and regulates bowel movements.

Pork tendon nourishes the spleen and replenishes Qi.

When using ‘frozen shells’, blanch them; when using ‘dry shells’, soak them in advance for one night before blanching.