Black-skinned chicken soup
2 1/2 -pound black-skinned chickens, head and feet discarded, cleaned and rinsed
18 dried white yam pieces, presoaked for 1 hour and drained
1/2 cup wolfberries, presoaked for 1 hour and drained
1 inch-square piece of dried orange peel, presoaked for 30 minutes and drained
2 1/2-inch thick slices fresh ginger, peeled and smashed
2 pieces Smithfield ham, each 2-inches by 1-inch, and 1/2- inch thick
1. Fill a medium pot with water and bring to a boil. Boil chickens for 2 minutes, then remove and set aside. Clean pot, add chickens with enough cold water to barely cover the birds.
2. Place pot over high heat and add yam, wolfberries, orange peel, ginger, and ham. Bring to a boil and skim off scum. Cover, reduce heat to low, and simmer for 1 1/2 hours, occasionally skimming fat from the surface.
3. Remove and discard yam, wolfberries, orange peel, ginger and ham. Set aside chicken for other use or slice to serve in soup. Line a colander with cheesecloth or a paper towel, and place over a serving bowl. Pour broth through colander. Add salt to taste, and serve.
Yield: 4 servings (about 2 quarts).