( 十全大补汤 Shí quán dà bǔ tāng )
Week 3, Day 3
Herbal flavour strength: strong
CHINESE ANGELICA ROOT (Dang gui) - nourishes blood
CODONOPSIS (Dang shen) - strengthen the spleen & stomach, replenishes Qi energy
REHMANNIA (Shu di huang) - nourishes Yin & blood
WHITE ATRACTYLODES RHIZOME (Bai zhu) - strengthens spleen, replenishes Qi energy, expels dampness, aids in bloating and indigestion
SZECHUAN LOVAGE ROOT (Chuan xiong) - regulates healthy blood circulation
LIQUORICE ROOT (Gan cao) - strengthens the stomach & boosts digestion, replenishes Qi energy
PORIA (Fu ling) - strengthens the spleen, expels dampness & water retention
WHITE PEONY ROOT (Bai shao) - nourishes blood, regulates mensturation
GOJI BERRIES (Gou qi zi) - strengthens the kidney & nourishes the liver, boosts eye health
ASTRAGALUS ROOT (Huang qi) - strengthens Qi energy & spleen, powerful immunity booster
CINNAMON (Yu gui) - warms the body
- Roughly 300g of protein (recommended chicken)
- 1.2L water + extra to blanch protein & rinse herbs
- 3 slices of ginger
- Salt to taste
- Optional add-ins - your favourite aromatics
- Option to add sesame oil / rice wine to taste
Food prepared on our premises may contain wheat and nuts
Preparation and Cooking Instructions
Two pots will be used. One to blanch-wash protein and one to cook the soup.
- Blanch-wash protein: Prepare a pot of boiling water. Add protein to the pot and ensure water covers the protein. Bring back to boil.
- In the meantime, rinse the herbs in cold water to 'awaken' herbs.
- Once the liquid has boiled, boil for an extra 1 minute before discarding the liquid. Some brown foam and impurities may surface.
- Rinse the protein again to clean any impurities and fat.
- Prepare 1.2L of boiling water in the soup pot. Strain rinsed herbs and add cleaned protein, ginger & any aromatics to the pot.
- Bring to boil and continue boiling for 3 minutes.
- Turn down heat to the lowest setting and simmer for 1.5 - 2 hours.
- Stir in rice wine / sesame oil (if using) and season salt to taste. Rest for 5 minutes before serving.
Cooking notes & tips
- Add-in ingredients (optional): These can serve to enhance flavour and introduce extra nutrients. You don't need to go overboard with the additions. If you ask us what our 'must haves' are, these would include carrots, a small handful of shiitake or black wood ear mushrooms and a handful of beans (black bean and black-eyed beans are favourites). Dried seafood such as dried scallops and dried squid can also add great flavour.
- The tonic will gradually reduce and thicken into a beautiful, darker and richer flavour as the soup is cooked longer. If the liquid has evaporated significantly, add extra water. Blends with fish maw may need longer depending on the stove - ensure you cook until fish maw has fully softened. Alternatively, reduce the soup to a concentrated broth according to your consumption preference.
- If adding protein over the recommended amount, ensure all ingredients are submerged in water. A combination of protein with bone-in and lean protein can be added for enhanced meaty taste. Opt for bone with more meat if possible. Lean protein will be tough after cooking but the flavours will be beautifully extracted into the soup.
- For extra flavour, marinate the protein with salt after blanch washing protein.
- For a clean and clear soup, remove skin and fat from protein. Skim the layer of oil from the surface and discard before serving.
- Store leftover herbal soup in the fridge. Bring to boil to serve.
- The herbs are edible so don't be afraid to taste although some can be fibrous. These can be served with your tonic or strain and discard.
Formulated based on TCM principles and lovingly hand blended in Melbourne, Australia from imported ingredients by the herborium.
Due to the nature of natural herbs, there may be slight variations in colour & taste with each batch, but never in the quality.
These statements have not been evaluated by the TGA. This information is not intended to diagnose, treat, cure or prevent any disease.