FromTheKitchen
Soups
ANGELICA ROOT SOUP WITH CONCH AND CHICKEN
October 27, 2016Angelica root is often used in cooking as it is tasty and nutritious, in addition to its healing and strengthening properties. |
Slices of Angelica root. |
However, do take note that while Angelica root is considered safe for most people, it is said that this herb isn't suitable for:
- Women with breast cancer
- During pregnancy or while nursing
- Women with endometriosis, uterine fibroids, or cancers of the breast, ovaries or uterus.
Ingredients:
- 1 tael (Approx 37.5g) Angelica root slices/dang gui
- 1 tael (Approx 37.5g) dried conch
- 8 maces (Approx 30.2g) astragalus root/huang qi
- 10 red dates, pits removed
- 2 slices ginger
- 1/2 a black-bone chicken, skin removed and chopped into big pieces
- 3000ml water
- Scald black-bone chicken and dried conch separately in boiling water for 5 minutes. Rinse and set aside.
- Rinse remaining ingredients, drain and set aside.
- Place all ingredients in a pot together with the 3000ml water. Bring to a boil over high heat. Turn to low heat and simmer for 3 hours. Serve.
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