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Yellow Cucumber and Poultry SoupSoups and Congees
| Yellow Cucumber and Poultry Soup |
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Ingredients:
1 quail, quartered and blanched for one minute
2 chicken thighs, blanched for one minute
½ duck, quartered and blanched for two minutes
1 yellow cucumber, seeded and cut in eight pieces
1 piece tangerine peel, soaked for five minutes, and cut in four pieces
5 slices peeled fresh ginger
1 teaspoon coarse salt
½ cup millet
½ cup barley
20 goji berries
Preparation:
1. Put all pieces of quail, chicken, duck, cucumber
pieces, tangerine peel, ginger, salt, millet, and barley
in a large stock pot and cover the ingredients with
boiling water. Reduce the heat and simmer for ninety
minutes, then remove and cool until able to handle the
poultry pieces.
2. Remove the meat from bones for the quail, chicken,
and duck, and do discard skin, bones, and any visible
fat.
3. Skim the liquid and return it to a rinsed pot with all
the poultry and other ingredients and simmer another
half hour, then add the goji berries and simmer five to
ten minutes. Serve in preheated bowls or a pre-heated
tureen.
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