Jiao Zi 'Yang Shen' Soup

Remember more than 10 years back, I have once taken dim sum somewhere in Melaka. One of their specialty is jiaozi in 'pao shen' soup. I still remember very clearly the flavour of the soup is absolutely stunning. Too bad that the restaurant already closed down a few years ago. 'Pao shen' is one of many kind of herbal root other than 'yang shen' and 'ginseng'. 'Ginseng' is the most expensive one and is marked as the first class herbal root. While 'pao shen' is the middle class herbal root and 'yang shen' is the cheapest, yet still contained loads of beneficial.

'Yang shen' root is much bitter the taste and it's also best for healing the heaty body, sore throat and more. So, here is the lovely brunch for the day.

Ingredient for 'yang shen' Soup :
handful of 'yang shen', washed & drained
500gm chicken bones, boiled & rinsed
3L water
200gm preserved, vegetables, 'da tou chai'
1 large onion
a few slices ginger
pepper to taste

Method :
(1) combine all ingredients into a big pot and let to boiled for an hour over medium heat.
(2) withdraw all the ingredients once the soup is ready.

Ingredients for 'jiao zi' filling :
300gm chicken fillet, minced
salt & pepper to taste
1 tspn sugar
1 tspn ginger juice
2 tspn sesame oil
2 tbsp chopped spring onion
1 large onion, chopped
2 tspn wheat starch
(combine all ingredients and mix well)
* one packet of jiaozi skin or homemade jiaozi skin

Eventhough 'yang shen' is a little bitter but after cooking in soup, it turns into a completely different flavour. I'm not sure about you guys but I am loving it. Enjoy!
(dumpling, herbal soup. dim sum, chinese meal, Asian)
*I'm sending this to 3 Hungry Tummies @ Muhibbah Malaysian Monday blog event.
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