CHICKEN GINGER SOUP FLU BRU
An old Chinese recuperative remedy
One whole chicken
Two cloves garlic
One large piece of root ginger
One bunch of spring onions
One half bunch of silverbeet (including the white stems)
Any other vegetables as desired (potatoes, carrots etc.)
Skin the chicken, remove all visible fat.
Quarter and boil until flesh turns white.
Remove chicken, bone and replace meat and large bones
back into the broth.
Cut ginger into long thin slices about the thickness of a gold coin
and add along with all the other vegetables ( this is so you can remove
the slices from each serving if you don't want to eat them, you can put
back into the soup ).
Simmer for one hour and serve ( tastes better the next day )
Add chicken stock if desired.
Take twice daily eg. for lunch and as an entree for dinner.
Take for five to seven days (can add fresh vegetables to the soup