I got a packet of notoginseng (田七) from my eldest sister more than a year ago. I do not know much about Chinese herbs other than those prepacked herb soup packs. Thus, it was in the pantry for so long. It had never crossed my mind until T complained about sore muscles and fatigue. I barely know its health benefits, googled and got some information about it. Yet, not very clear still. For sure, it is a nourishing soup from what I have read so far.
This soup has bitter taste, so I added some red dates to add sweetness to it. I like to leave the chicken skin on as it is gelatin rich and our body needs it. Worry about fats? Just skim it off, or simple wipe it off with a tissue paper when the soup congealed (chilled in the fridge). Another method to remove fats in the soup is to drop a few leaves of cabbage or lettuce into the pot, cook for few minutes then discard them.
5 g Notoginseng Slices
10 g Wolfberries
4-5 Dried Red Dates, pitted
300 g Kampung (Free Range) Chicken
1 litre Water
Salt to taste
- Fill a soup pot (I used claypot) with water, add in notoginseng, chicken and dates. Bring to boil then let it simmer for about an hour.
- Add in wolfberries and simmer for further 5-10 minutes.
- Add salt to taste and serve warm.