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Here we are in the kitchen. We have our prescription and now for the preparation of their treatment.
Spices of Life
We are going to clear steam a chicken soup. This is a Yunnan pot and it has a little hole on the center so that the steam can come up and it can actually spray a pine nested so you get a very, very clear, concentrated soup.
So, we have our herbs. We also have some scallions and ginger and a black bone chicken. I went to Chinatown and I got a particular species of chicken and it has black bones and what we’re going to do is just cut it up into pieces and put it all in the Yunnan pot. Now, we’re going to add our slices of scallion, ginger and we’ll have the recipe on the website. And then we’re going to take our herbs, all of those angelica, tangerine peel and the wolfberries and we’re going to just sprinkle them right on top.
The wolfberries will actually counteract the bitterness and we have two cups of water going in and then we’re going to add a cup of rice wine or a cup and a half and add a little bit of pepper so we have a little a bit of—I’m going to use some pepper corns. This is going to cook, clear steam for two hours.
Now, if you didn’t have Yunnan pot, come over here and I’ll show you, this is a traditional steamer and this is how I actually did make the soup but you can actually improvise. I’m using a Dutch oven. You have crisscrossing chopsticks. You’ve fill a large pan with water. You want to get it boiling and then you put the pot, perch it on the chopsticks and put it over to boiling water.
What we’re going to do is take our Yunnan pot and carefully transport it over here. Put it in the center and that is going to steam. So, through the magic of video we have a finished pot of soup. So, oh smell it. Oh, that smells lovely. Here’s to your health.
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