Ginger chicken soup with goji berries
My cousin Ai Hoon's recipe
Serves 4
Preparation & cooking Time: 30 minutes
Ingredients:
- 1 whole chicken
- 5-8 slices of ginger
- 2-3 stalks of spring onions
- 1.5-2 litre of water
- A handful of Goji berries (optional)
- Salt and pepper (optional)
Directions:
1. Boil sufficient water in a pot to just cover the whole chicken.
2. Meanwhile, slice ginger and wash spring onions, and add them into the pot.
3. When water is boiling, add in chicken and let it cook for 1 minute.
4. Reduce heat (no. 4 on my stove) and let it simmer under low fire for 20 minutes until cooked.
5. Cut chicken into pieces, scope up soup and chicken into a bowl and serve :-)
Pressure Cooking Method:
Add all ingredients (max. 1/2 capacity), cover lid and once pressure cooker reaches pressure according to your cooker, let it cook for 20-25 minutes (for me: no. 2 setting on pressure cooker and no. 2 on stove).
Note: If you are using chicken pieces instead of whole chicken, the let it cook for only 5-6 minutes after reaching pressure.
Tips:
1. You can serve the chicken and soup separately by serving the chicken on a serving plate with the sauce from here: http://elainengfriis.blogspot.com/search/label/Asian%20Sauces%20and%20Dips Serve it with brown rice.
2. If you don't like clear soup, you can use the soup as chicken stock for your cooking. In fact, it is the same way, chicken stock is made.
3. You can add goji berries, but don't add this if you are serving to a sick child, as goji berries are considered a heaty food.
Nutritional Value:
Chicken is rich in protein, heme iron, calcium, potassium, niacin and phosphorus (which help release the energy from protein, fats and carbohydrates during the process of metabolism), vitamin B6 and selenium, a powerful anti-oxidant.
Ginger is both a spice as well as a herb that boasts of a number of medicinal properties. It contains lipids, proteins, carbohydrates, Calcium, Fietary Fiber, Iron, Magnesium, Manganese, Potassium, Protein, riboflavin, Selenium, phosphorous, Vitamin C, E and B6, and trace nutrients. It is also an antioxidant. The nutrients present inside ginger, especially its volatile oils - gingerols and shogaols, accord a number of health benefits to its users. The Chinese believe that ginger stimulates gastric juices, provides warming and soothing effects for colds and coughs, relieves nausea, expels wind in the stomach, protects the body against bad bacteria and prevents and fights against cancer.
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Additional Information:
This is really a quick, easy, tasty, nutritious and very healthy recipe, and fits perfectly for a working mom. This is actually a simplified version of making the Singaporean Chinese Hainanese Chicken rice. Although I prefer to steam chicken, making chicken this way takes shorter time than steaming, and if I don't have the time to steam chicken, I will make this chicken dish. Because of the way it is cooked, by simmering the chicken, the chicken is very succulent. A bite of chicken slide down your throat like fish, without the fishy smell, of course :-) Daddy really likes it a lot.
It is at the same time very healthy, because this way of cooking is non-greasy. It is also super nutritious, containing chicken, which is considered tonic food to the Chinese, as well as ginger, which is believed by the Chinese to promote health and keep the body warm during winter. The ginger and spring onions also give the soup a lot of flavour. Try it, if you are in a hurry to make a healthy Chinese fast food :-)
Preparation & cooking Time: 30 minutes
Ingredients:
- 1 whole chicken
- 5-8 slices of ginger
- 2-3 stalks of spring onions
- 1.5-2 litre of water
- A handful of Goji berries (optional)
- Salt and pepper (optional)
Directions:
1. Boil sufficient water in a pot to just cover the whole chicken.
2. Meanwhile, slice ginger and wash spring onions, and add them into the pot.
3. When water is boiling, add in chicken and let it cook for 1 minute.
4. Reduce heat (no. 4 on my stove) and let it simmer under low fire for 20 minutes until cooked.
5. Cut chicken into pieces, scope up soup and chicken into a bowl and serve :-)
Pressure Cooking Method:
Add all ingredients (max. 1/2 capacity), cover lid and once pressure cooker reaches pressure according to your cooker, let it cook for 20-25 minutes (for me: no. 2 setting on pressure cooker and no. 2 on stove).
Note: If you are using chicken pieces instead of whole chicken, the let it cook for only 5-6 minutes after reaching pressure.
Tips:
1. You can serve the chicken and soup separately by serving the chicken on a serving plate with the sauce from here: http://elainengfriis.blogspot.com/search/label/Asian%20Sauces%20and%20Dips Serve it with brown rice.
2. If you don't like clear soup, you can use the soup as chicken stock for your cooking. In fact, it is the same way, chicken stock is made.
3. You can add goji berries, but don't add this if you are serving to a sick child, as goji berries are considered a heaty food.
Nutritional Value:
Chicken is rich in protein, heme iron, calcium, potassium, niacin and phosphorus (which help release the energy from protein, fats and carbohydrates during the process of metabolism), vitamin B6 and selenium, a powerful anti-oxidant.
Ginger is both a spice as well as a herb that boasts of a number of medicinal properties. It contains lipids, proteins, carbohydrates, Calcium, Fietary Fiber, Iron, Magnesium, Manganese, Potassium, Protein, riboflavin, Selenium, phosphorous, Vitamin C, E and B6, and trace nutrients. It is also an antioxidant. The nutrients present inside ginger, especially its volatile oils - gingerols and shogaols, accord a number of health benefits to its users. The Chinese believe that ginger stimulates gastric juices, provides warming and soothing effects for colds and coughs, relieves nausea, expels wind in the stomach, protects the body against bad bacteria and prevents and fights against cancer.
----------------------------------------------------------------------------------------------------------------------------
Additional Information:
This is really a quick, easy, tasty, nutritious and very healthy recipe, and fits perfectly for a working mom. This is actually a simplified version of making the Singaporean Chinese Hainanese Chicken rice. Although I prefer to steam chicken, making chicken this way takes shorter time than steaming, and if I don't have the time to steam chicken, I will make this chicken dish. Because of the way it is cooked, by simmering the chicken, the chicken is very succulent. A bite of chicken slide down your throat like fish, without the fishy smell, of course :-) Daddy really likes it a lot.
It is at the same time very healthy, because this way of cooking is non-greasy. It is also super nutritious, containing chicken, which is considered tonic food to the Chinese, as well as ginger, which is believed by the Chinese to promote health and keep the body warm during winter. The ginger and spring onions also give the soup a lot of flavour. Try it, if you are in a hurry to make a healthy Chinese fast food :-)
Hello!
ReplyDeleteI was looking for a ginger chicken soup recipe and google came up with your blog. I have 2.5 month old baby so reading up on your blog is great!
Take care!