Chicken and pepper soup
This recipe is credited to Uncle Keith. This is a fiery chicken soup that is good for a cold day. It has pepper which is supposed to be good for colds!
New York, United States
6 people made this
2 kg water
1 small chicken, whole
1 in knob ginger, sliced thinly
1 tsp Black pepper, whole
4 slices sea whelk
1 tbsp wolfberries
4 pieces dried white fungus, soaked until fully expanded
a pinch of salt
- Pour the water into a large pot and boil under high heat.
- Once the water starts to boil, add in chicken, ginger, black pepper, sea whelk and wolfberries. Reduce the heat to low and allow it to cook for 4 hours.
- Add in white fungus and allow it to cook for another 5 minutes. Flavour with salt to taste. Serve.
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