Prep and Cook within 90 minutes.
Updated 3/13/13: Chinese herbal silkie chicken soup with wide wonton noodle will be my kids’ dinner tonight. It’s a freezable too! This recipe gave me one small 3-quart pot and five quarts of soup to freeze.
8+ quarts water
2 silkie chicken $17.99
Chunky piece of ginger
6-12 dried sweet Chinese jujubes
2 packets of “Gà Ác Hầm Thuốc Bắc” herbal mix
2 Tbsp kosher salt
3 Tbsp Lee Kum Kee chicken powder (no MSG)
4 Tbsp pure cane sugar
1/2 tsp black pepper
- Place silkie chicken with herbal ingredients into a 6-quart pot and fill the pot up with water.
- Cook on high until water boils. Then turn to medium low heat. Cook for an hour and add more water that evaporate.
- Cook for another hour on medium heat or light simmer. Adjust seasoning to your preference.
- Bring 4 quarts water to a boil. Then add the wide wonton noodle in. Cook on high for 8 to 10 minutes until noodle is done. You can test it with chopsticks and pinch the noodle to see if it breaks easily with two fingers. Yes. It will be very hot but that’s how my mom taught me to cook and test the noodles all my life.
Behind the scene:
My SD card malfunctioned so I took all pictures with my phone. Not bad eh?! I will have to go back to take a nice head shot of this soup next time I make it again.