The Soup Queen

Each Sunday I try to find a new herbal recipe to test. I love my Sundays when I lounge at home, listening to the jazz channel and sipping homemade herbal tea while reading. Today I dug out some wolfberries or "kei chi" or goji berries from the fridge. I am usually running out of space in my fridge because all my herbs go into the fridge. In this tropical weather, herbs will either dry out or go mouldy if you keep them too long in the cabinets. One distinct way to know if your wolfberries are deteriorating is to see their bright red colour becoming a dull, dirty red. That's why you know your wolfberries can go into the compost bin! (Or maybe you can stick them into some soil and grow your own goji berry plants. I might try this though finding available space in my already thriving garden can be tough!) This packet of wolfberries is considered Super Grade because each wolfberry is larger than regular itty bitty ones you see in most pre-packed herbal soup packets. My r...

I was clearing off some old files of mine when I found this recipe! I have not tried it yet but I think it should be a delicious soup, as chicken and kei chi/medlar seeds/wolfberries lend a sweetness to the soup. Plus garlic too - I am a big user of garlic and I think this magic bulb does wonders to anything, be it soup or stew. If you do try it, let me know how it tastes like. This is a quick soup which can be ready in 30 minutes. Chicken Garlic Kei Chi Soup Ingredient 2 chicken thighs (400g) 100g garlic (peeled) 25g kei chi (wolfberries) 1 tsp salt 1 tsp soya sauce 1/2 tsp white pepper 1 Tbsp oil 1.2 litres boiling water 1 Tbsp chopped Chinese parsley Method 1. Remove excess fat from the chicken thighs, wash and pat dry with kitchen paper. Cut each thigh into four pieces. 2. Heat the wok with the oil, add garlic, stir-fry for a minute and add chicken and white pepper. Continue to stir-fry for 3 minutes. 3. Lastly add boiling water, kei chi, salt and soya sauce, cover and boil on medi...