Learn how to make this nutritious Chinese Four Herbs Soup or often known as sibut. Both stove-top and pressure cooker (Instant pot) recipe are included.
Wash all the Chinese herbs before cooking. Make a few shallow slits on red and black dates. You can remove the pits too if you want. This helps to release the sweetness to the soup. Put the herbs, except for goji berries and the dates, inside a soup bag if you have one. This is optional. You can put the herbs directly into the water without the soup bag too
Bring a large pot of water to a boil, parboil the chicken for about 5 minutes. Discard the water and rinse the chicken to get rid of the scum
Stove-top method:
Pour in 6 cups of water. Add the meat and Chinese herbs, except for goji berries. Bring to boil and then lower the heat and let it gently simmer for about 1 hour
You may need to skim off the foam as they form. Add the goji berries and let it cook for another 1 minute. Have a taste and season with salt to your taste
Instant pot method:
Pour in 6 cups of water. Add the meat and Chinese herbs, except for goji berries. Cover the lid and turn the steam release valve to seal. Press "pressure cooker" and set the timer for 30 minutes
When the timer is up, wait 5 minutes and then release pressure. Once the pressure valve has collapsed, open the lid and add the goji berries. Close the lid back and let the residual heat soften the goji berries for about 2 minutes. Open the lid, have a taste and season with salt to your taste
Serving:
Garnish with cilantro leaves and green onion. Can be served with rice or noodles