Gà hầm thuốc bắc is chicken stewed with Chinese herbs (thuốc bắc). Many herbal chicken soups taste bitter, which is why children often won’t touch them. This version is sweet instead, because of what goes into it: American dried figs, red dates, honey dates, goji berries and dried longan, along with two Chinese herbs, pei ji and yuk chuk. It is also the kind of soup people cook for someone who is sick. Time: 3 hours of double-boiling. Ingredients Chicken legs American dried figs Red dates Honey dates Goji berries (kei chee) Dried longan Pei ji Yuk chuk 700 ml boiling water Salt, to taste The herbs don’t follow a set formula from a Chinese medicine shop, so there are no fixed amounts. Some of them come mostly from China and are quite hard to find, so ask chef masters for help. How to make gà hầm thuốc bắc 1. Prepare the chicken Clean the chicken legs and pour boiling water over them. This removes some of the unpleasant smell from the raw chicken. If you want the soup to be healthier, take the skin off the chicken before cooking. 2. Double-boil for 3 hours Bring the water in the bottom of a double boiler to the boil. Put the herbs in the bottom of the inner pot and lay the chicken on top of them. Pour in the 700 ml of boiling water, cover with the lid and double-boil for 3 hours. Season with salt just before serving. Share:
