Red Bean and Silkie Chicken Soup
★★★★½ Editors’ rating 4.7
Rate this recipe
Published October 29, 2026
8 ingredients
by WokBite Kitchen
15min Prep
45min Cook
60min Total
4Servings
EasyDifficulty
Silkie chicken gives this soup its dark, rich colour and its reputation as a deeply nourishing broth. Paired with red beans and a little ginger, it simmers into something mellow and comforting — the beans soften into the liquid and the chicken turns fall-apart tender.
Blanching the chicken first keeps the broth clean and clear, and a pressure cooker gets you there in a fraction of the time. Finish with a handful of goji berries just before serving so they stay bright and plump.
Ingredients
Tap an item to tick it off- ½ silkie chicken (about 600 g)
- Salt, to taste
- 60 g red beans, soaked until softened
- 10 g goji berries
- 3 slices fresh ginger
- 1.5 litres water
- ½ spring onion
- 1 tbsp (15 ml) Shaoxing wine, for blanching
Method
1
Place the half silkie chicken in a pot of cold water with the spring onion, ginger and Shaoxing wine, bring to a boil and blanch to remove any gamey smell; drain, rinse well, then transfer the chicken to a pressure cooker along with the soaked red beans and ginger slices.
2
Add the water, cover and cook until the chicken and red beans are completely tender; season with salt to taste, scatter in the goji berries, cover and let stand for 1 minute, then ladle out and serve.
3
Taste and adjust the seasoning one last time, then serve the soup hot in bowls.
4
Ladle into warm bowls and serve.
Why this worksBlanching the chicken from cold water draws out impurities so the finished broth stays clear rather than cloudy. Don't add the goji berries early — they turn soft and dull; a one-minute steep off the heat keeps them whole and sweet.
Related Recipes
Reviews
No reviews yet — be the first to cook it and say how it went.