Ingredients
1 whole fat chicken (about 1000 g / 2.2 lbs), 1500 g (about 3.3 lbs) lean pork, 1000 g (about 2.2 lbs) mixed bones.
Seasonings
Dangshen (Codonopsis root), Poria mushroom, and dry-fried Atractylodes, 10 g each; honey-fried licorice, Rehmannia, white peony root, and Chinese angelica, 15 g each; Szechuan lovage, 7 g; scallions and ginger, 100 g each; salt, 3 g.
Instructions
1. Place the medicinal ingredients in a gauze bag and tie it tightly; slaughter the chicken, remove feathers and innards, and rinse clean; crush the miscellaneous bones; wash the ginger and smash it flat; wash the scallions and tie them into small bundles; put the pork, chicken, medicine bag, and crushed bones into a pot, bring to a boil over high heat, skim off any foam, add the ginger and scallions, then simmer over low heat until the chicken is fully cooked.
2. When serving, remove and discard the medicinal bag, ginger, and scallions. Cut the chicken into pieces and shred the pork, then place both in a bowl. Ladle the medicinal broth over the meat, add salt to taste, and serve. This soup features tender, fall-apart meat that is smooth and delicate, with a clear, fresh broth.