Recipe: Jujube chicken soup from Golden Dragon

Daniel Wren

Daniel Wren

Vada Magazine staff writer. Interested in travel, news, politics and dating.
Daniel Wren

Bring the succulent tastes of Golden Dragon to your own dinner table with this easy to make Dang Gui and Jujube Chicken Soup Recipe. Used as a medicine and spice for centuries in China, Dang Gui comes with an array of nutritional benefits ideal to shake away the winter blues.

Golden Dragon prides itself on offering the finest authentic Cantonese cuisine and an extensive wine list, plus a fine wine section. The restaurant features classic Hong Kong style décor and specialises in dim sum by day and Cantonese and Chinese á la carte in the evening.

30 minutes cooking time

Ingredients

  • 1 free range chicken
  • 2 tablespoons of olive oil
  • Soy sauce
  • 4-5 slices of freshly grated root ginger
  • Chicken broth
  • 6 slices of Dang Gui
  • 6 Jujubes
  • 30 millilitres of rice wine
  • 50 grams of crystal sugar
  • 10 millilitres of oyster sauce
  • 1 tablespoon of salt

Method

  1. Rub soy sauce on the chicken skin (half chicken only)
  2. Add 2 tablespoons of oil into a pot then add the chicken. Start cooking the chicken until the chicken skin turns to a golden colour. Then take the chicken out from the pot
  3. Add 2 tablespoons of oil in the same pot, adding 4-5 slices of ginger. Cook until you can smell the ginger, then place the chicken back into the pot
  4. Add chicken broth until it covers the chicken
  5. Add 6 slices Dang Gui and 6 x Jujubes (Note the Jujubes have to soak in water 30 minutes before)
  6. Add 30ml of rice wine
  7. Add 50g of crystal sugar
  8. Add 10ml oyster sauce
  9. Cook for 30 minutes
  10. Add 1 tablespoons of salt

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