Snowflake Chicken Soup

Name: Snowflake Chicken Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Ingredients: 500 g Chicken (slaughtered, plucked, eviscerated and cleaned); 15 g Snow Lotus (cut into ~4cm sections, tied in a gauze bag); 75 g Codonopsis (cut into ~4cm sections, tied in a gauze bag); 7 g Szechuan Angelica (sliced, tied in a gauze bag); 500 g Job's tears (rinsed with clean water, tied in a gauze bag); 50 g Ginger (washed and cut into sections); 50 g Scallion (washed and cut into sections); 3 g Salt

A nourishing Sichuan soup with tender chicken, soft Job's tears, and a rich, savory broth.

2h 50m

Easy

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Ingredients

Chicken (slaughtered, plucked, eviscerated and cleaned) 500 g

Snow Lotus (cut into ~4cm sections, tied in a gauze bag) 15 g

Codonopsis (cut into ~4cm sections, tied in a gauze bag) 75 g

Szechuan Angelica (sliced, tied in a gauze bag) 7 g

Job's tears (rinsed with clean water, tied in a gauze bag) 500 g

Ginger (washed and cut into sections) 50 g

Scallion (washed and cut into sections) 50 g

Salt 3 g

Instructions

Prepare Ingredients

Cut Codonopsis and Snow Lotus into ~4cm sections, slice Szechuan Angelica, place all in gauze bags and tie tightly. Rinse Job's tears with clean water, then place in a separate gauze bag and tie. Slaughter the chicken, remove feathers, eviscerate and clean. Wash ginger and scallion, cut into sections.

Simmer

Add the tied herb bags to the pot along with ginger and scallion. Bring the soup to a boil over high heat, then reduce to low heat and simmer for 2 to 3 hours.