Chicken and Ribs Chinese Herbal Soup

A Bowl of Chicken Herbal soup for Mishu

Dry red dates,dry longon,pak kei and tong sam

Dry Lycium Barbarumi(kei chi) and Polygonatum(yoke chok)

Tonight I didn't cook any meal,still have plenty of left over.So I just brew a Chinese herbs soup.I remember the last time I had this soup was two and half years ago.My mom brought some Chinese herbs for my confinements and I still have some left over .Well,I believe some of my Malaysian friend told me that every once a month we need to drink or consume Chinese herbs soup to cleansing our body from toxin.Accordingly to Chinese,drinking Chinese herbs soup can balance up our heaty body or vice verse.But for me I have no idea which is heaty or cooling herbs.I just know the soup taste good not bitter or hard to sallow.I still have some end pork ribs bone and chicken whole leg.It's quite easy to brew Chinese soup.All in one pot.

Here is my own recipe

4 pcs of end pork ribs

2 pc of chicken whole leg(remove the fat and skin)

Boil a pot of hot water for the meats to be wash and remove the fats or oily consistent.Just let the meat in the boiling water for 5 to 10 mins.Take out the meats from boiling pot.Run the meats under cool water to removed the excess fats

4 Qtr of water boiled to 2 qtr of soup

50 gm of Ziziphus(Red dates or hong chor)

200 gm of dry logan

50 gm of Radix Astragali(pak kay)

100 gm of Frutus Lychii(kei chi)

50 gm of Biskut Kelapa(tong kui)

100 gm Polygonatum(yoke chok)

Salt to taste

I love to put alots of Frutus Lychii in the soup. .It's just take an hour and half to the soup to get ready to serve.Mishu love it and keep asking for more after a small bowl.The herbal soup is really sweet because of 'kei chi' and dry Logan.I have no idea ,what this soup mean..Yin or Yang..as long as it's herbal and she love to drink, that's matter.