I gave up my high flying corporate career and took a pay cut for a job which allowed me to spend quality time with my family. It also gave me the freedom of working at home with minimal time in the office. I was and am still passionate about my job, therefore I didn't mind bring back work home and simultaneously manage my home affairs. But with the turn and twist of mergers that took place in my organisation and in the name of multitasking, my job has increased three fold.
On top of that, working during weekends is part of what I have to do. So there goes quality time with the family and there goes elaborate meals. I've always loved soups but now its a convenient dish. As said in my previous recipe of Old Cucumber Soup,
I also fancy Chinese soups. The Chinese herbs mix and chicken should do good for the taste. However you can also consider a handful of kei chi, dried longan, crushed garlic, ginger and spring onions for garnishing. The well balanced flavors of the soup with herbs and tender chicken pieces worked in harmony to deliver a nourishing and delicious soup.
A packet of Chinese herbs mix
A handful of kei chi/dried wolfberries - soaked for 15 mins
A handful of dried longan - soaked for 15 mins
5-6 garlic - smashed/crushed
1/2 inch ginger - smashed/crushed
1/4 chicken - cut into bite sizes
Spring onions for garnishing ( shredded/sliced thinly)
Pepper and salt for taste
Wash herbs a few times under running water.
Put in a pot: add water (depends on how much you prefer), garlic, ginger and chicken.
Simmer over low heat till chicken is "almost tender)
Add kei chi and longan.
Season with salt and pepper.
Continue to simmer for another 10 mins.
Once chicken is cooked, remove from heat.
Garnish with spring onion before serving.
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