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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 60g dried conch in clean water for at least 5 hours until softened, keeping the soaking liquid; meanwhile, rinse 80g dried Henan yam and soak in water until softened.
Watch out
Dried conch is very hard
it must be fully softened before slicing, otherwise the knife may slip
Rinse 25g American ginseng and cut roughly into smaller pieces; wash 35g red dates, use a cleaver to pat open and remove their pits.
Watch out
Hold ingredients firmly when patting dates or cutting ginseng, otherwise the knife may slip.
Wash hands thoroughly with soap after handling raw poultry to prevent bacterial contamination and food poisoning; sanitize cutting boards and knives as well.
First cut off the neck and feet of the 1450g whole chicken, then remove the rump, peel off the skin and remove wings, cut the thighs, thoroughly remove internal organs and excess fat, and chop into smaller pieces.
Watch out
Aim the cleaver accurately at the joints when cutting bones to prevent bone splinters from flying.
Use oven mitts or thick towels when moving heavy pots filled with boiling water, and place them securely on the stove to avoid slipping and severe burns.
Bring half a pot of water to a boil, put in the chopped chicken, return to a boil and cook on high heat for another 1 minute to remove impurities, then remove and rinse thoroughly with clean water.
local_fire_departmentHigh heatWatch out
Gently slide the chicken pieces into the boiling water along the edge of the pot, otherwise boiling water may splash and cause burns.
Claypots retain heat exceptionally well and become extremely hot; when opening the lid, lift it facing away from you to prevent rising steam from scalding your face and hands.
Bring 5L water to a boil in a large claypot, add the blanched and rinsed 1450g chicken pieces, soaked 80g dried Henan yam, 60g dried conch with its soaking water, 25g American ginseng, and 35g red dates. Cover, boil on high heat for 15 minutes, then reduce to medium-low heat and simmer for 2 hours 10 minutes. Finally, add 25g goji berries and cook for another 5 minutes, adding 1 tsp salt to taste if desired.
local_fire_departmentHigh heat for 15 mins, then medium-low heat for 2 hours 10 mins, last 5 minsWatch out
Goji berries must be added only in the last 5 minutes, otherwise adding them too early will make the soup sour, ruining the taste and flavor.
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