This soup is good for cold weather and winter time.
There are 12 different dried chinese herbs and ingredients shown above for this soup.
Top row (Left to Right): Yu Zhu, Huai Shan (Chinese Yams), Kezi (Wolfberries) and Dried Scallops
Second row: Hwa Qi Seng (Wild Ginseng), Dang Gui, Dang Shen and Red Dates
Third row: Ren Shen (Ginseng) and Chuan Gong
Fourth row: Gan Cao (Liquorice Root), Pao Shen (American Wild Ginseng) and Fresh Ginger Slices
(Not shown on pictures) I also added 10 dried shitake mushrooms pre-soaked with boiling water for at least ten minutes and cut off stems. I cooked them whole in the soup without the stems.
2 Black Chickens available at Asian Stores.
Give the birds a quick rinse and stuffed each bird’s cavity with a slice of ginger skin on.
A piece of lean pork about 1/2 a pound
Place everything in a 7-quart crock pot. Pour boiling water into the pot to completely cover the chicken, up to about two inches away from the top of the crock pot. Always use boiling water to make clear soup with meat. Turn on crock pot to the low setting, cover and let it cook for at least 12 hours or until soup turns darker than before. Then turn setting to keep warm until ready to serve.
For less greasy soup, chill soup in a separate pot in the fridge overnight after soup is done. Skim off and discard the layer of fats on the surface before reheating the soup.
Copyright 2012 From the Kitchen of Eloise