Bian Que Tonic Soup

Name: Bian Que Tonic Soup
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 1 (about 1000 g) Fat chicken (slaughtered, washed, cut into pieces); 1500 g Lean pork (cut into strips); 1000 g Assorted bones (crushed); 10 g Dangshen (Codonopsis root); 10 g Fu Ling (Poria, OCR error); 10 g Roasted white atractylodes; g Honey-fried licorice root (value missing in original); 15 g Cooked rehmannia root; 15 g White peony root (OCR error); 15 g Danggui (Angelica sinensis); 7 g Chuanxiong (Sichuan lovage); 100 g Green onion (tied into small bundles); 100 g Ginger (smashed); 3 g Salt

Bian Que Tonic Soup (Sichuan cuisine): fat chicken, pork, and mixed bones are slow-stewed with eight traditional Chinese herbs, producing tender meat and a clear, refreshing broth valued for replenishing both blood and qi.

2h 25m

Easy

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Ingredients

Fat chicken (slaughtered, washed, cut into pieces) 1 (about 1000 g)

Lean pork (cut into strips) 1500 g

Assorted bones (crushed) 1000 g

Dangshen (Codonopsis root) 10 g

Fu Ling (Poria, OCR error) 10 g

Roasted white atractylodes 10 g

Honey-fried licorice root (value missing in original) g

Cooked rehmannia root 15 g

White peony root (OCR error) 15 g

Danggui (Angelica sinensis) 15 g

Chuanxiong (Sichuan lovage) 7 g

Green onion (tied into small bundles) 100 g

Ginger (smashed) 100 g

Salt 3 g

Instructions

Prepare the herbs

Place the medicinal herbs into a gauze bag and tie the opening tightly.

Prepare the ingredients

After slaughtering the chicken, remove the feathers and entrails, then wash it clean. Crush the assorted bones, wash and smash the ginger, wash the green onions and tie them into small bundles.

Stew

Place the pork, chicken, herb bag, and assorted bones into a pot. Bring to a boil over high heat, skim off the foam, then add the ginger and green onions. Simmer over low heat until the chicken is thoroughly cooked.

Plate and serve

When serving, remove and discard the herb bag, ginger, and green onions. Cut the chicken into pieces and the pork into strips. Place them in a bowl, pour the herbal broth over, and add a pinch of salt to finish.