DRIED FIGS, YOKE CHOK CHICKEN SOUP

This is an easy and simple herbal soup which is soothing for the body.  A rather quick cook soup than that with various herbs which requires long simmering time to bring out the flavours.  This one requires the soup to be boiled for 5 minutes, then simmer over low heat for another 30 minutes.

It is a clear soup that is sweet and fulfilling and not oily with the skin removed.  Lovely soup to go with rice.

What is Yoke Chok? - This is a yellowish root that usually comes in silvers.  It is said that Buddhist priests use it for its anaphrodisiac properties.  Also reputedly good for treatment of pancreas, lungs and throat ailments.

Recipe adapted from my selected cookbook for this month's Cookbook Countdown Event#6 - Home Cooking June 2001 issue [with modifications]

Ingredients

1/2 a chicken or 2 piece chicken whole legs - skinned and cut bite size pieces

5 pieces dried figs

10 strips of yoke chok

3-4 red dates

1 litre water

1/2 tsp salt to taste

1. Blanch chicken in boiling water for several seconds.  Drained and rinsed.
2. Bring water, dates and herbs to boil in a soup pot or claypot for 5-10 minutes before adding the chicken.
3. Bring to boil, then lower heat and simmer for 25-30 minutes or until chicken is cooked and tender.  Serve hot.
4. You may simmer the soup for longer time to get a more concentrated soup as a result of evaporation. 

I am sharing this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

CHRYSANTHEMUM AND YONG SUM SOE TEA

This is one of the simplest and fastest herbal drink that we can prepare.   It is a soothing brew that can be drunk hot or chilled and is believed to be cooling for the body.  When preparing herbal soups or drinks, it usually takes a longer time but the best way to brew chrysanthemum is to steep it.  Rapid boiling will dissipate its flavour and result in a slightly bitter drink.

Note - Yong Sum Soe [aka hairs of Ginseng roots] - This is a grade of Ginseng that us used as in tonics or sweet soups and tea.  It is said to be 'cooling' for the body when taken in moderation.  Ginseng is also believed to give energy and strength and to permit healing qualities to work after a bout of illness.

Recipe adapted from my selected cookbook for this month Cookbook Countdown Event#6 - Home Cooking June 2001 issue

Ingredients

30 gm dried chrysanthemum petals

10 gm yong sam soe [available from Chinese medical shops]

80 gm rock sugar

1.5 litres water

1. Boil rock sugar with water in a large pot until sugar dissolves.
2. Steep chrysanthemum and yong sam soe in boiled sugar water, covered for 10-15 minutes or until flavour is infused.
3. Allow to cool before drinking.

I am sharing this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray