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Five-finger fig root, also known as Wuzhi Mao Tao, is a prized herb in Traditional Chinese Medicine (TCM) known for its many health benefits. Combined with chicken and other medicinal ingredients, it creates a delicious and nutritious soup. This recipe highlights the importance of this herb in enhancing the flavor and health properties of your dish. Let’s explore how to make this nourishing soup that’s perfect for any season.
For a delicious and health-boosting soup, try Five-finger Fig Root Chicken Soup. The combination of tender chicken, medicinal herbs like five-finger fig root, and aromatic mushrooms makes this dish rich in flavor and beneficial for your health, especially for boosting immunity and digestion.
Step 1: Choose the appropriate chicken for making Five-finger Fig Root Chicken Soup.
- Select fresh Sanhuang chicken with firm, pinkish flesh and glossy skin. Avoid dry, water-laden, or loose-fat chicken.
Step 2: Cut the chicken into bite-sized pieces suitable for Five-finger Fig Root Chicken Soup.
- wings, breast, and head into evenly sized chunks.
Step 3: Blanching the Chicken
- Add water to a pot, bring to a boil, and add the chicken pieces.
- Add a splash of cooking wine, 2 slices of ginger, and 2 slices of scallion.
- Blanch for no more than 3 minutes (Sanhuang chicken cooks quickly).
- Rinse the chicken pieces thoroughly under clean water.
Step 4: Slow Cooking in a Clay Pot
- A clay pot is perfect for simmering soups because it retains heat evenly and helps lock in the flavor. The slow cooking process ensures that all the herbs and ingredients release their beneficial properties into the broth.
Step 5:Cook the Soup
- Add the blanched chicken pieces to the clay pot along with your chosen medicinal herbs—five-finger fig root, poria, matsutake powder, and dried mushrooms. Pour in water and bring it to a boil before reducing the heat to a simmer. Let it cook on low heat for 45 minutes to an hour for the best flavor and nutrient extraction.
Step 6: Season the Five-Finger Fig Root Chicken Soup to perfection
Add a pinch of salt to taste.Stir well and let it sit for a few minutes before serving.
Five-finger Fig Root Chicken Soup RecipeIngredients:
- 750g chicken (preferably Sanhuang chicken)
- 30g Five-finger fig root
- 10g Poria (Fu Ling)
- 1 star anise
- 3g Angelica dahurica (Bai Zhi)
- 2g Sichuan peppercorns
- 3 dried Fujian red mushrooms (or other dried mushrooms)
- 3 slices Codonopsis root (Dang Shen)
- 3g Matsutake powder
- 3g goji berries
- 3 slices ginger
1. Can I use other types of chicken for this soup?
Yes, you can substitute Sanhuang chicken with other types of free-range or organic chicken, but keep in mind that the cooking time may vary depending on the chicken’s age and size.
What are the health benefits of Five-finger Fig Root?
Five-finger fig root is known for its ability to strengthen the spleen and lungs, boost immunity, and promote digestion. It is commonly used in TCM to treat issues like bloating, fatigue, and respiratory problems.
Can I add other vegetables to the soup?
Absolutely! You can add vegetables like carrots, corn, or lotus root to enhance the soup’s flavor and texture. Just make sure to add them at the right time so they cook properly.
Conclusion
Five-finger Fig Root Chicken Soup is not only a flavorful dish but also a nourishing one, packed with health benefits. By following this easy step-by-step recipe, you’ll create a hearty, delicious soup that supports digestion, boosts immunity, and warms the body. Try it for your next family meal, and feel free to experiment with additional ingredients to make it your own!
For more delicious and healthy recipes, check out our other soup recipes and cooking tips.
Alright, I’ve got the complete recipe steps. Here’s a summary, combining all the steps for making Sanhuang chicken soup:
Steps for Making Sanhuang Chicken Soup:
- Select the Right Chicken: Choose a fresh Sanhuang chicken with firm, pinkish flesh and glossy skin. Avoid chicken that looks dry, water-laden, or has loose fat.
- Prepare the Chicken: Have the butcher cut the chicken into evenly sized chunks, or do it yourself by halving the chicken and then cutting the wings, breast, and head into evenly sized pieces.
- Blanch the Chicken:
- Add water to a pot and bring to a boil.
- Add the chicken pieces, a splash of cooking wine, 2 slices of ginger, and 2 slices of scallion.
- Blanch for no more than 3 minutes (Sanhuang chicken cooks quickly).
- Rinse the chicken pieces thoroughly under clean water.
- Slow Cooking in a Clay Pot: Use a clay pot for simmering to retain heat evenly and lock in the flavor.
- Cook the Soup:
- Add the blanched chicken pieces to the clay pot along with your chosen medicinal herbs: five-finger fig root, poria, matsutake powder, and dried mushrooms.
- Pour in water and bring to a boil, then reduce the heat to a simmer.
- Let it cook on low heat for 45 minutes to an hour for the best flavor and nutrient extraction.
- Add the Final Touches:
- Add a pinch of salt to taste.
- Stir well and let it sit for a few minutes before serving.
Is there anything you’d like to explore further about any of these steps, or would you like me to elaborate on anything? For example, we could discuss the benefits of using a clay pot, the specific medicinal properties of the herbs, or anything else you’re curious about!
