Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands and scissors thoroughly with soap after handling raw chicken to avoid cross-contamination.
Use kitchen scissors to trim off the chicken claws, tail fat, and internal organ remnants, then rinse thoroughly inside and out.
Watch out
Tail fat and internal remnants must be completely cut off, otherwise the chicken soup will become overly greasy and fishy.
Be careful of steam and hot splashes when retrieving the blanched chicken and pouring hot water.
Place the chicken into a deep pot, cover with 2000ml cold water, boil over high heat until foam surfaces, then lift chicken and rinse clean under cold water.
local_fire_departmentBoil over high heat for about 10 minsWatch out
Chicken must start in cold water
putting it into hot water seals the exterior instantly, trapping internal blood and impurities
Tear the blanched chicken into large pieces back into the pot, add 3000ml water, bring to a boil over high heat, then cover and simmer over low heat for 90 minutes.
local_fire_departmentBoil over high heat, then simmer over low heat for 90 minsWatch out
Tearing chicken into pieces speeds up flavor release from bones
avoid opening the lid frequently to prevent water loss
Ginseng skin can be slippery; hold it firmly while slicing to prevent the knife from slipping and cutting your fingers.
Soak 2 tbsp lotus seeds for 20 mins. Brush clean 2 fresh ginsengs, slice off top crowns, thin slice bodies while keeping rootlets whole. Deseed and wash 20 date plums. Rinse 2 tbsp wolfberries.
Watch out
The crown of the ginseng root is cold and bitter and must be cut off
however, keep the delicate rootlets as they hold valuable nutrients
Pouring hot broth into a high-heat pan creates intense steam and splashing; stand slightly back and pour slowly to avoid burns.
Scoop out cooked chicken into a pan, dry-fry over high heat without oil for 5-8 mins until lightly browned. Keep high heat, pour hot broth back to create milky soup, add 2 rock sugars, cover and simmer over low heat for 10 mins.
local_fire_departmentDry fry over high heat for 5-8 mins, then simmer low heat for 10 minsWatch out
Chicken must be dry-fried until surface is browned before adding hot soup
otherwise the broth will not turn rich and milky
The pan is heavy and hot soup can overflow; wear heat-resistant oven mitts to grip handles securely.
Strain the concentrated chicken broth through a fine mesh strainer back into the soup pot, removing crushed bones and residue while keeping a few large chicken pieces.
Watch out
Do not press down on the bone residue forcibly while straining, or tiny sharp bone fragments will pass into the soup.
Add 2 tbsp soaked lotus seeds, 2 sliced fresh ginsengs with rootlets, 20 deseeded date plums, and reserved chicken to the clear broth. Bring to a boil over high heat, cover, and simmer low heat for 60 mins.
local_fire_departmentBoil over high heat, then simmer over low heat for 60 minsWatch out
Fresh ginseng should not be boiled for over 1.5 hours
60 minutes simmer extracts maximum energy benefit without ruining freshness
Open lid and add 2 tbsp rinsed wolfberries, bring to a quick boil over high heat then turn off heat immediately. Cover and steep off heat for 5 mins, season with 0.5 tsp salt, stir well and ladle into bowls.
local_fire_departmentBoil over high heat then turn off heat immediately, steep covered for 5 minsWatch out
Wolfberries break down easily and turn sour if boiled long
add them last and immediately turn off heat to steep
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