Chinese Herbal Chicken Soup

Ingredients

• 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
• 8 cups water
• 2 tablespoons dried goji berries
• 4 pieces (about 0.5 oz) dried shiitake mushrooms
• 6 pieces (about 0.5 oz) dried astragalus root (huang qi)
• 3 pieces (about 0.3 oz) dried ginseng slices (red ginseng preferred)
• 6 pieces dried jujubes (Chinese red dates)
• 2 inches (about 1 oz) fresh ginger
• 1 tablespoon goji berries (fresh garnish)
• ¾ teaspoon sea salt
• 1 tablespoon rice wine or mirin (optional)

Instructions

1. 1

   Remove the chicken thighs from the refrigerator 15 minutes before cooking. While they come to room temperature, prepare the herbs: rinse the dried shiitake mushrooms, astragalus root, ginseng slices, and jujubes under cool water. Gently squeeze each piece to remove dust — do not soak yet. Measure out 2 tablespoons of goji berries in a small bowl and set aside for garnish.

2. 2

   Cut an unpeeled 2-inch piece of fresh ginger in half lengthwise using a sharp chef's knife. Lightly crush each half by pressing down with the side of the knife blade — this releases the aromatic oils and flavors without needing to peel.

3. 3

   Pat each chicken thigh completely dry with paper towels on both sides — removing surface moisture helps prevent excess foam during simmering. Trim away any excess fat from the skin edges if desired, but leave the skin intact for flavor and richness.

4. 4

   Fill an 8-quart stockpot with 8 cups of water and bring to a rolling boil over high heat, about 8-10 minutes. Once boiling, carefully add the 6 chicken thighs one at a time. You will see gray-white foam rise to the surface — this is impurities and denatured protein.

5. 5

   Let the chicken simmer for 3-4 minutes, then use a fine-mesh strainer or slotted spoon to skim the foam off the surface. Keep skimming until no more foam appears — this is the blanching step that ensures a clear, clean-tasting broth. Drain and rinse the chicken thighs under cool water, discarding the cloudy water.

6. 6

   Rinse out the stockpot. Return the blanched chicken thighs to the clean pot and add the fresh 8 cups of water (or fresh water from the tap). Add the 2 crushed ginger pieces, 6 jujubes (halved if preferred to expose more flavor), 4 dried shiitake mushrooms, 6 pieces of astragalus root, and 3 pieces of ginseng. If using rice wine, pour in 1 tablespoon now. Bring to a gentle simmer over medium heat.

7. 7

   Once the soup reaches a gentle, steady simmer with small bubbles breaking the surface, reduce the heat to medium-low. Partially cover the pot with the lid (leave a slight gap to allow steam to escape). Simmer gently for 45-50 minutes. You should see occasional small bubbles rising — if it's boiling vigorously, lower the heat further. The chicken should be completely tender and easily pull away from the bone.

8. 8

   At the 45-minute mark, taste the broth. Add 0.75 teaspoon of sea salt and stir well. Taste again — the flavor should be warm, slightly sweet from the jujubes and ginseng, and deeply savory from the herbs and chicken. Add more salt if needed, 1/4 teaspoon at a time.

9. 9

   Using a slotted spoon, carefully transfer the chicken thighs to a serving bowl, keeping them whole or shredding them if preferred. Pour the hot broth over the chicken. Skim any fat from the surface of the broth if you prefer a lighter result, or leave it for richness and warmth.

10. 10

    Garnish each bowl with the reserved fresh goji berries (about 1 teaspoon per bowl). Serve immediately in warmed bowls — the aromatic steam rising from the bowl is part of the experience. Traditionally, this soup is eaten slowly to allow the body to absorb its warming and tonifying properties.

Tools you’ll need

• 8-quart stockpot with lid
• fine-mesh strainer
• slotted spoon
• sharp chef's knife
• paper towels
• measuring spoons
• measuring cups
• small bowl
• serving bowls (warmed)

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