Medicinal Soup
1 whole organic chicken
6 qts of cold water
200 grams shiitake mushrooms
40 grams cordyceps
10 grams reishi powder
200 grams sliced onion
200 grams thinly sliced ginger
200 grams celery.
100 grams garlic
25 grams wolf berry (goji)
25 grams Chinese red dates
10 grams dried Angelica root
25 gram ginseng root
1 large piece of dried kombu
5 grams ceylon cinnamon
METHOD: Rinse the chicken and remove entrails and reserve for another use. Combine the chicken, cold water, and all ingredients in a large pot. Cover with lid and place on medium low heat, just until the stock begins to bubble. Skim off any impurities from the surface of the liquid, and reduce heat to very low, and cook at barely a simmer for 4- 5 hours. Remove from heat and allow to rest for 30 minutes before removing the chicken carcasse. Once removed, carefully pull all meat from the bone, lightly shredding as you do so. Discard the bones and the skin.
To finish, season to taste with:
Soy sauce
Apple cider vinegar
toasted Black pepper
toasted Sichuan peppercorn
Himalayan pink salt
greens (kale, spinach, boy chow)
herbs (parsley, kale, shiso)
MCT oil
Avocado dice
METHOD: Season the broth to taste with salt, apple cider vinegar, soy sauce, and toasted crushed peppercorns.
TO SERVE: Fill a bowl with a bit of shredded chicken, a couple pieces of diced avocado, the fresh greens and herbs, and a spoonful of MCT oil. Finally bring the seasoned soup to a boil again, and pour over the garnishes. Serve immediately.
