Thursday, 26 June 2014

PauPau Chinese Yam Chicken Soup

Chinese Yam (Shan Yao 山药 in Chinese; Huai Shan in Cantonese) has a hairy rough skin but the flesh is in nice pure white. It has mild sweet in flavour and starchy texture.  Chinese Yam is very good in replenish Qi (vital energy) and also enrich Yin in kidney.

Well, it is quite interesting for the first time in handling this hairy stick. When you start to peel the skin, this white flesh will become hard to hold still as it has the mucus gel like texture that make it slippery.

Whole Chicken; Cut into smaller pieces (I am using "Kampung Chicken")
Fresh Chinese Yam; Peeled and cut into thin slices
6 ~ 8 Red Dates; Remove seeds
10gm Yuk Chuk 
15gm Dang Shen
2 ~ 4 Dried Scallop
20gm wolf-berries (Kei Ji)
Salt (to taste) 

Fill in a pot with water and bring to boil. Add in the chicken and boil for about 1 minute. Discard the water.
Fill in water in a stewing pot and bring to boil. Add in the chicken and all the ingredients (except wolfberries and salt). Boil in medium heat for about 10 minutes.
Simmer the soup over low heat for about 1 ~ 2 hours.
Add wolfberries and pinch of salt to the soup.
Served hot.

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