i used chicken to boil this soup. this is the second time i'm cooking it. i think both times i used chicken instead of pork.
we cook more chicken than pork, because i cant quite tell their parts and i dont know which part suits which cooking.
and i hate it, no, we both hate it when the pork smells!
well, people reckoned that huai shan has some beneficial properties so all the more i will purchase whenever i see it available in the market.
i love to go to the wet market. yes, im aunty just like that! :p although i do not look like an aunty at all! *hah*
this is how the huai shan looks like~
vacuum packed , from china
i only use this much for a pot, catering for a the 3 of us. dad,mom,toddler
u need to handle it like a lightning. it is slimy hence it is advisable to slice swiftly and wash and cut.
these are what i put into the soup.
huai shan + carrot + dried wolfberries + dried yu zhu (Solomon seal rhizome)
did not add red dates because the father shudders when he sees red dates in soups. ? whatever
chicken carcass. 2 whole-chicken-backbone. this is my usual USUAL chicken broth.
never really tried chicken feet or wings or anything else.
unless my mom buys me kampung chicken (i will make sure it is throughly cleaned before accepting it), we will then deskin the chicken and cook herbal soup in the slow cooker.
these are my sources :
1. annelicious food
2. food4tots
3.noobcook
4. mywoklife
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