Silken Chicken Soup with Conch and Red Dates ｜ 烏雞螺頭紅棗湯

Although I moved to Canada for more than ten years, I still have the habit of making soup at least every two week. Vegetable based soup in summer time, and meat based soup in winter time. Soup sometimes can even be a full meal for us, we eat the soup and everything inside it.

If you are hesitate to eat silken chicken because of the dark looking skin, please don't be. Compare to pork and chicken, black silken chicken contains the highest protein, which helps boost up immune system. It is for sure a valuable source for nutrient in winter.

Silken Chicken Soup with Conch and Red Dates

烏雞螺頭紅棗湯

INGREDIENTS:

1 Silken Chicken, medium size

5 Chinese Red Dates, pit removed

4 pcs Conches

8 pcs Chinese Yam, dried

8-10 pcs Longan, dried

4-5 pcs Ginger Slices

Salt to taste

DIRECTION:

1. Bring about 7 cups of water to a boil over high heat.

2. Add all ingredients except the salt. Bring it back to boil again. Then reduce the heat to medium. Continue to boil for another 1.5 hours, adding water if necessary.

3. Finally, add salt to taste.