• Home
  • Chicken
  • Polygonum Multiflorum Black Chicken Soup Recipe
Polygonum Multiflorum Black Chicken Soup Recipe

Share it on your social network:

Or you can just copy and share this url

Nutritional information

626cal
Calories
103g
Protein
14g
Fat
16g
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Polygonum Multiflorum Black Chicken Soup Recipe

Features:
  • Boiling
  • Simmering
Cuisine:

This black chicken soup combines polygonum multiflorum to offer a strong health benefit for kidneys. It is also good for hairs and nail. Moreover, it is a good source of protein.

  • 140 minutes
  • Serves 2
  • Easy

Ingredients

Directions

Share

Tips

1. For the best results, e.g. health benefits and taste, use a clay pot to stew chicken soup.

2. The soup has a strong herbal taste, add less herbal ingredients if you try this soup for the first time. Because Poria mushroom and white atractylodes rhizome are a little bit bitter taste.

Steps

1
Done
10 minutes

Wash and cut the chicken in half. Blanch into boiling water until medium-well.

2
Done
10 minutes

Wash and clean Polygonum multiflorum, Poria mushroom, and white atractylodes rhizome. 

3
Done
120 minutes

Add water and all ingredients into a skillet. Bring to a boil then cook over a small fire for 2 hours. Add salt for seasoning. Serve. 

Clara

Senior editor and research expert. I tested most of the kitchen equipment and recipes at least once, but by no means claim to be a culinary genius.

Rate Recipe

Carrot and Pork Tenderloin Fish Glue Soup Recipe
previous
Carrot and Pork Tenderloin Fish Glue Soup Recipe
Hasma and Black Chicken Soup Recipe
next
Hasma and Black Chicken Soup Recipe
Carrot and Pork Tenderloin Fish Glue Soup Recipe
previous
Carrot and Pork Tenderloin Fish Glue Soup Recipe
Hasma and Black Chicken Soup Recipe
next
Hasma and Black Chicken Soup Recipe

Add Your Comment