Monday, 21 May 2012

Slow Cooked Black Chicken Ginger Soup


© Fresha-licious : Slow Cooked Black Chicken Ginger Soup


I’ve been having abdominal pain for more than a week now. Actually  I suffer from this every month but it is always tolerable.  This time the discomfort seemed to linger all through out the day and it keeps me awake during the night time.  All we thought, Frederick and I, is that my gallstones might have become bigger (we thought that I have small gallstones - 4mm being the largest).  But when my husband reviewed my ultrasound reports last Saturday, we found out the I don’t have gallstones BUT gallbladder polyps.  AT 4mm it’s not suppose to be serious unless the size is more than 1.5 cm or unless it is growing or unless it is causing pain.  Gallbladder polyps are cancerous  according to what we read.  And that is scaring my husband.  It scares me too.  We still have no kids and I want to have kids and watch them grow old.

Anyway, nothing serious and nothing to be worried about. As my husband always reminds me - Mind over body! I’m eating healthy and trying to be physically fit.  Ei I’ve been doing that for the last 3yrs already.  Oh, 2 yrs, sorry.

Here’s a healthy black chicken soup cooked by my husband.  Frederick used a lot of ginger as it is good for the digestive system.  And some dried moringga leaves (malunggay) which we brought back from the Philippines.


     SLOW COOKED BLACK CHICKEN GINGER SOUP    


Ingredients:


Black chicken, cut into serving sizes - 1 whole
Ginger, slice into strips - 3 inches
Garlic, crushed
Red Onions, diced - 1 medium
Moringga leaves, dried & ground
Cabbage, diced
Water
Salt & Pepper to taste


Cooking Procedure:

  1. In a stockpot, place all the ingredients (except for the cabbage and moringga leaves) together and assemble them in this order :  bottom layer – Garlic, onions, and gingers; then the black chicken then pour the water over the black chicken.  The amount of water should be at least 2 cm above the chicken meat
  2. Slow cook for at least an hour over medium fire.  Make sure to add more water if needed.
  3. Season with salt and pepper and simmer to incorporate the seasonings.
  4. Add the cabbage and moringga leaves and simmer until the cabbage wilted.


It can be serve as an appetizer or main entrée to be eaten with steamed wholegrain red rice.  Make sure to munch on the ginger too for a happier tummy and gut.


Health Notes:  Ginger in Traditional Chinese Medicine and Ayurvedic Medicine, is used to treat nausea and to improve the health of the whole digestive system.

For the health benefits of  Black Chicken , check our entries on A Bowl of Black Chicken Soup and  Black Chicken Tinola.


© Fresha-licious (05May2012)

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