Chinese Chicken Soup For a Cold Recipe

Origin: China Period: Traditional

This is the classic Oriental chicken soup full of protein, the antiseptic properties of garlic, ginger and spring onions, the decongestant (mucus thinning) effects of chillies and black pepper and the vitamin C of goji berries. It's a brilliant pick-meup if you have a cold, but is such a wonderful soup in its own right that it's a shame not to make it more often!

Ingredients:

3 or 4 chicken thighs (with bone and skin)
4 spring onions, shredded
3cm length of ginger, julienned (cut into fine strips)
4 garlic cloves, finely chopped
1 Scotch bonnet chilli (or 2 medium red chillies), finely chopped (the aim here is to make the soup as hot as you can stand it
1 medium red chilli cut into rings, to garnish
12 fresh (or dried and soaked) shiitake mushrooms, sliced
100g dried goji berries (wolfberries)
1 tsp freshly-ground black pepper (yes it's a lot, but you're after black pepper's healing effects)
1 tbsp soy sauce
1/2 green bell pepper, chopped
1 spring onion, finely shredded, to garnish

Chinese Chicken Soup For a Cold Preparation:

Method:

To start, place the goji berries in a bowl, cover with warm water and set aside to soak for 30 minutes.

After this time, combine the spring onions, ginger (reserve some for garnish), garlic, chillies, mushrooms, bell pepper, soy sauce and black pepper in a pan. Place the chicken on top then cover with water and bring to a boil. Reduce to a simmer, cover the pan and cook for about 20 minutes. Now add the goji berries (and their soaking liquid) and bring the mixture to a boil. Cook for 10 minutes then reduce to a simmer, cover and continue cooking for another 10 minutes.

At this point, remove the chicken. Shred the chicken meat and return to the pan. Stir all the pan contents together, season with salt then ladle into four warmed soup bowls. Garnish with the reserved ginger, shredded spring onion and 3 thin slices of chilli and serve hot.

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