Medicinal Goji and Chicken Broth
Sustenance
22 - 11 - 24
When suffering from the common cold many of us turn to the healing properties of a simple chicken soup. This Goji and Chicken Broth adds a medicinal infusion for an extra boost, combining echinacea root to strengthen the immune system, goji berries for a super-dose of antioxidants and Vitamin C and Ginseng tea to aid digestion.
Once combined, these ingredients not only provide amazing health benefits but also create the perfect balance of flavours.
Cook Time:
45 MINS
Serves:
3 PEOPLE
Ingredients
CHICKEN STOCK
- 1 organic chicken carcass • 1 organic chicken breast • 3 star anise
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 2 large onions, peeled and sliced
- 12 shiitake mushrooms
- 10cm ginger root, peeled and shredded • 2 fresh medium-sized chilis, finely sliced • 6 cloves
- 2 litres water
- 1/4 cup of Apple Cider Vinegar
MEDICINAL INFUSION
- 2 tablespoons dried echinacea root • 200ml water, freshly boiled
- 5 tablespoons goji berries
- Ginseng tea (4 bags or sachets)
EXTRAS
- Fish sauce
- 8 garlic cloves, chopped • 50ml tamarind
- Rice noodles
GARNISH
- Mung bean sprouts
- Fresh ginger, julienned • Fresh garlic, chopped • Chilli bean paste
- Lime wedges
- Fresh basil
Combine the Medicinal Infusion ingredients (except for the goji berries) with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the berries to cover, and leave to rehydrate.
Place the stock ingredients in a large pan or slow cooker and simmer gently on a low heat, for 2 to 3 hours. Take off the heat.
Meanwhile boil rice noodles.
Five minutes before serving, add the fish sauce, tamarind and chopped garlic. Finally, strain the Medicinal Infusion and add this to the soup, reheating if necessary.
Place rice noodles into bowls. Ladle the broth over and pile garnish ingredients on top of the soup. Add more sliced ginger and chili for an extra kick.
Serve with lime wedges, fresh basil and Vietnamese sauce to add extra flavour.
