In China, soup instead of tea is the traditional way of administering health-giving herbs. This soup is packed with nutrients that help to boost immunity and generally ease the symptoms of colds and flu. Eat this soup as soon as you feel a cold coming on.
2 tbsp dried Echinacea root
3⁄4 cup (200 ml) freshly boiled water
5 tbsp goji berries, fresh or dried
2qt (2L) chicken stock (homemade or canned)
3 chicken thighs or drumsticks (preferably organic)
2 large onions, sliced
12 shiitake mushrooms, thinly sliced
2 tsp (10cm) gingerroot, peeled and shredded
2 medium chilies, finely sliced
8 garlic cloves, chopped
Extra sliced ginger and chilies, for garnish
1. Combine the dried Echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the Echinacea and goji berries aside and let stand.
2. Place the stick and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chilies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Remove from the heat.
3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the Echinacea infusion and add this to the soup, reheating if necessary.
4. Serve by ladling into bowls and garnishing with sliced ginger and chilies for an extra kick.
Recipe courtesy of Grow Your Own Drugs, by James Wong (Readers Digest Books, 2009 Silver River Productions Limited. All rights reserved.)
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