Chinese Herbal Silkie Chicken Soup Recipe

Serves: 6 Save

Ingredients (18)

  • 1 whole silkie chicken (about 2 1/2 pounds; 1.1kg), gutted (see note)
  • 1/4 cup (60ml) Shaoxing wine
  • 1 tablespoon (12g) kosher salt, plus more as needed
  • 1 1/2 ounces (40g; about twelve 1-inch) dried red jujubes (da zao)
  • 1 ounce (25g) dried shiitake mushrooms, preferably sliced (about 2/3 cup or 9 shiitakes if whole)
  • 1 ounce (25g; about 1/4 cup) dried goji berries
  • 3/4 ounce (20g; about four 3 1/2-inch pieces) dried Chinese yam (huai shan; optional)
  • 1/3 ounce (9g; about 6 slices) dried sliced angelica root (dong quai)
  • 1/3 ounce (10g; about 1/8 cup) dried lily bulb (bai he; see note)
  • 4 scallions (about 2 ounces; 60g), trimmed and chopped
  • 1 1/2 ounces (45g; about one 5-inch knob) peeled fresh ginger, thinly sliced
  • 1/3 ounce (10g) dried scallops (about eight fingernail-size scallops), roughly chopped
  • 1/4 teaspoon ground white pepper
  • White soy sauce, to taste (optional; see note)
  • For Garnish:
  • 3/4 ounce (20g; about six 1-inch) dried red jujubes (da zao), pitted and sliced
  • 1/2 ounce (15g; about 3 tablespoons) dried goji berries
  • Sliced scallions, as desired

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