Chicken Soup with Huai Shan



1.5kg chicken whole legs (rinsed and drained)

310g huai shan (Chinese yam) (peeled and sliced)

10 red dates (pitted)

1 whole garlic (peeled)

2 slices dang gui

1 tbsp qi zi

2000ml water


1 tsp salt

1 tsp extra virgin sesame oil

1 tbsp Chinese cooking wine


1 stalk spring onion (shredded)

Preparation Instructions:

  1. Add 2000ml of water into a pot and bring to a boil.
  2. Add in chicken whole legs, red dates, garlic and dang gui. Bring to a boil again and turn heat to low and continue to simmer for 1 hour.
  3. Add in huai shan, continue to simmer for 10 minutes.
  4. Add in qi zi, continue to simmer for 5 minutes.
  5. Remove the excess fat and season with salt, extra virgin sesame oil and Chinese cooking wine.
  6. Dish out to a serving bowl, garnish with shredded spring onion. Serve.




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