This nourishing soup is rich in flavor and highly nutritious, perfect for autumn/winter or whenever you need a boost in energy.
Ingredients
- Rehydrated sea cucumbers: 23 pieces (recommended: spiky or thick varieties)
- Chicken: half a chicken (~500g; preferably free-range or stewing hen for richer flavor)
- Ginger: 45 slices
- Spring onion: 1 stalk, tied into a knot
- Goji berries: 1015 pieces
- Red dates: 56 pieces (optional, adds sweetness)
- Cooking wine: 1 tbsp
- Salt: to taste
- Water: enough to cover
Instructions
1. Preparation
- Clean and cut rehydrated sea cucumbers into sections or keep whole.
- Chop chicken and blanch in cold water with 2 slices of ginger + cooking wine for 23 minutes. Rinse clean.
- Rinse red dates and goji berries.
2. Slow Simmer
- Add chicken, remaining ginger, and spring onion knot into a pot (preferably a clay pot).
- Fill with enough water (add all at once).
- Bring to a boil, skim impurities, then simmer on low heat for 11.5 hours until chicken is tender.
3. Add Sea Cucumber
- Add sea cucumbers and red dates. Simmer on low for 2030 minutes.
Avoid overcooking sea cucumbers they shrink and lose texture.
4. Season & Serve
- Add goji berries 5 minutes before serving.
- Season with salt, remove scallion, and serve hot.
Key Tips
- Add sea cucumber later; long cooking ruins the texture.
- Blanching removes odors and yields a clearer broth.
- Keep seasoning simple the soup is best enjoyed naturally.
