Pumpkin Chicken Soup (using crock pot)

                                 

Ingredients:

Pumpkin (skin removed, chopped into about 10 chunk sizes)
1 chicken breast with bone (chopped into 4 parts and blanched)
2 Dang Shen (cut into halves and washed)
1 handful Yuzhu (washed)
1 handful wolfberries (washed)
10 seedless red dates (washed)
1.8 litres hot water
Salt


Methods:

1. Put the chicken into the pot. Next, place the pumpkin on top of the chicken. Add the rest of the ingredients. Pour the hot water into the pot.

2. Turn the temperature to high and cook for 4 hours. Turn to low temperature until ready to serve. Add salt as desired.

Si Shen Soup (四神汤)

Ingredients: 

1 packet Si Shen herbs (bought from any Chinese medical halls or supermarkets)
1 chicken breast with bone (chopped into 4 parts and blanched)
10  seedless red dates (washed)
1 handful of wolfberries (washed)
2 litres water
Salt

Methods:

1. Boil the water in the big pot. 

2. Once the water starts to boil rapidly, add the chicken. Cook for 10 minutes.

3. Wash and rinse the herbs. Put the remaining ingredients into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Add salt as desired.

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