Hi, my mom used to make this soup for me and my 4 other sisters when we were growing up. We enjoyed it. Mom used to say “it’s good for your body, drink it” 😀. Thanks for explaining the benefit of each herbs/roots.
Nice video. How long does it take to extract all flavor from Chenpi when simmering Chinese soups? Is it faster for old aged drier ones or newer fresher ones? Thanks
Apologies for the late reply! For Chen pi, I tend to boil at least an hour. I think it's faster for older dried aged ones. They are already more pungent and stronger, you can taste it quite quickly with the older ones. You will need more and boil longer with fresher ones for the same benefits. This is why aged older ones hold so much value! :) Hope this helps and let me know if you have any more questions!
Yes, you can freeze it after boiling, although you gave me an idea to try the frozen version (pre-cooked). I'll do this in my next live maybe, to do the soup packs for this. But ultimately, yes, you can freeze as well! Hope this helps!
I got diabetic type 1 from pregnancy sugar 😢 and I am not fat or non healthy person I had a emotional problem that time .. can this be cured by Chinese medicine or asian !? Any tips can help🙏🏻💫
I'm making this soup this week, and I just have a question: you mention boiling the soup for 30 minutes, then simmering for another 2 hours. But on your website it says to simmer for another 3 hours. Which is best?
@@atumasova Ah! Thank you for pointing that out, I’ll have to check. I boil on high for 30 and then 2 hours. Either way works actually. There’s no hard fast rule for long boil soups (that’s what this is). Minimum 2:30 though. The longer the better! Hope this helps and sorry for the confusion! ❤️ let me know how it goes!
The skin and flesh are completely black! They tend to have less fat, are smaller in size, and produce a thicker, richer chicken broth vs their white counterpart. Delicious to eat, great for more herbal based soups and often used in double boils. Not sure where you are and whether you have access to it. This is the breed: en.wikipedia.org/wiki/Silkie
@@TheChineseSoupLadyCom Thanks! Bookmarked it. I’m in the states.I found an online gourmet market who sells the meat. Eventually,I’ll order some and try this soup and also to make stock or broth.Very interesting recipe!
Yes, it is a super warming soup! It's OK for the summer if under a few conditions, if you're always in air conditioned spaces (like an office or home), if you've got yang deficiency or empty yang (caused by overwork, dieting, standing too long, external cold, over exercising). You can check your tongue to get a sense as well, which will show up as pale, swollen, moist with a white (and wet) coating.
@@rathaung-yo3pb salt optional for taste, but the ingredients should be flavorful enough. I tend not to add any other seasonings. I will add salt to the blanching water though, but that’s it. No sugar needed! The dried dates and dried longans will give you that flavor. Hope this helps!
Fish doesn’t pair with this herbal soup like this. Chicken would be the first choice, pork second. Those are probably the only two that I would suggest to keep the benefits in place. This is because the herb design with the ingredients matter. Fish is a cooking (more yin based) where this soup is yang based. Hope this helps! Let me know if have any more questions!
I will also eat the chicken! Dip the chicken in soy sauce and it's sooooo yummy! The black silkie chicken seems to be more flavorful than white chicken with more tender meat, especially the thighs and drumstick! You can also eat the red dates, dried longans, and the dried Chinese Yam (my mom eats these). The only thing would be the long roots. Enjoy!
Yes! Use dried shiitake mushrooms (as they are more flavourful than fresh). After you rehydrate them, pan fry them on med heat until both sides are slightly brown before you throw them into the soup. This will boost the flavour of the soup, similarly to meat. Hope this helps! I have a video around using vegetarian substitutes and shows you how to prepare the mushrooms here: ruclips.net/video/egkbytPOttM/видео.html
Hi, my mom used to make this soup for me and my 4 other sisters when we were growing up. We enjoyed it. Mom used to say “it’s good for your body, drink it” 😀. Thanks for explaining the benefit of each herbs/roots.
Thanks! Yes, my mom made something similar (and still does)!!! I actually now love the smell of dong quai! It's pretty medicinal, but it's delicious!!
Thank you for explaining the ingredients so thoroughly. You're manner is easy and pleasant.
Subscribed!
Thank you for the support!
thanks for this video- on my way to healing!! 😋
This is awesome! Thank you, I'm going to try it 😋
Let me know how it goes!
Sounds good 👍🏾 would love to try some 😋
Let me know how it goes or if you have any questions!
Oh god that’s so informative video i will buy the mentioned stuff and start my healing journey 🎉
Enjoy! Not all ingredients are the easiest to find depending where you live so some things can be substituted! Let me know if you need any help!
Nice video. How long does it take to extract all flavor from Chenpi when simmering Chinese soups? Is it faster for old aged drier ones or newer fresher ones? Thanks
Apologies for the late reply! For Chen pi, I tend to boil at least an hour. I think it's faster for older dried aged ones. They are already more pungent and stronger, you can taste it quite quickly with the older ones. You will need more and boil longer with fresher ones for the same benefits. This is why aged older ones hold so much value! :) Hope this helps and let me know if you have any more questions!
@@TheChineseSoupLadyCom Thanks. This helps a lot.
Can you freeze this soup?
Yes, you can freeze it after boiling, although you gave me an idea to try the frozen version (pre-cooked). I'll do this in my next live maybe, to do the soup packs for this. But ultimately, yes, you can freeze as well! Hope this helps!
I got diabetic type 1 from pregnancy sugar 😢 and I am not fat or non healthy person I had a emotional problem that time .. can this be cured by Chinese medicine or asian !? Any tips can help🙏🏻💫
Is there a way to order the packet of ingredients?
Sorry, I don't sell the packets. But you can check out www.souperwell.com/en-us who does!
I'm making this soup this week, and I just have a question: you mention boiling the soup for 30 minutes, then simmering for another 2 hours. But on your website it says to simmer for another 3 hours. Which is best?
@@atumasova Ah! Thank you for pointing that out, I’ll have to check. I boil on high for 30 and then 2 hours. Either way works actually. There’s no hard fast rule for long boil soups (that’s what this is). Minimum 2:30 though. The longer the better! Hope this helps and sorry for the confusion! ❤️ let me know how it goes!
I hadn’t heard of Black Silkie Chicken.Sure enough,the skin/meat is black.
I’ll eventually try this.Curious to taste that breed of chicken.
The skin and flesh are completely black! They tend to have less fat, are smaller in size, and produce a thicker, richer chicken broth vs their white counterpart. Delicious to eat, great for more herbal based soups and often used in double boils. Not sure where you are and whether you have access to it.
This is the breed: en.wikipedia.org/wiki/Silkie
@@TheChineseSoupLadyCom Thanks! Bookmarked it. I’m in the states.I found an online gourmet market who sells the meat.
Eventually,I’ll order some and try this soup and also to make stock or broth.Very interesting recipe!
sounds like a lot or "warming" herbs, would this still be suitable for summertime?
Yes, it is a super warming soup! It's OK for the summer if under a few conditions, if you're always in air conditioned spaces (like an office or home), if you've got yang deficiency or empty yang (caused by overwork, dieting, standing too long, external cold, over exercising). You can check your tongue to get a sense as well, which will show up as pale, swollen, moist with a white (and wet) coating.
No seasoning needed? Like salt, sugar and etc?
@@rathaung-yo3pb salt optional for taste, but the ingredients should be flavorful enough. I tend not to add any other seasonings. I will add salt to the blanching water though, but that’s it. No sugar needed! The dried dates and dried longans will give you that flavor. Hope this helps!
Can I also use fish as my meat?
Fish doesn’t pair with this herbal soup like this. Chicken would be the first choice, pork second. Those are probably the only two that I would suggest to keep the benefits in place. This is because the herb design with the ingredients matter. Fish is a cooking (more yin based) where this soup is yang based. Hope this helps! Let me know if have any more questions!
What parts of the soup, except for the chicken, can you eat??? Is it just the clear broth you’re supposed to eat?
I will also eat the chicken! Dip the chicken in soy sauce and it's sooooo yummy! The black silkie chicken seems to be more flavorful than white chicken with more tender meat, especially the thighs and drumstick! You can also eat the red dates, dried longans, and the dried Chinese Yam (my mom eats these). The only thing would be the long roots. Enjoy!
Can I use mushrooms as my meat as a vegan I don’t eat meat
Yes! Use dried shiitake mushrooms (as they are more flavourful than fresh). After you rehydrate them, pan fry them on med heat until both sides are slightly brown before you throw them into the soup. This will boost the flavour of the soup, similarly to meat. Hope this helps! I have a video around using vegetarian substitutes and shows you how to prepare the mushrooms here: ruclips.net/video/egkbytPOttM/видео.html
This is the replacement for meats: ruclips.net/video/IrfsdBiRQek/видео.html
@@TheChineseSoupLadyCom Wow thank you so much for sharing this amazing video ❤️❤️❤️
That chicken looks like it’s decomposing it’s so black, I guess it’s a different kind of chicken 🐔
LOL, it's called a silkie chicken. They do exist as a species!!