My Longkang

This soup is a staple in most Sibu Foochow families. At almost all occasions we can find this soup. A matriarch once pointed out her whole brood of strong young sons and beautiful daughters and said it all came from this soup. Now, we cannot expect the FDA ( Federal Drug Authority of the US ) to verify this claim but suffice to say, there are many who vouch for its goodness.

You can use chicken or duck. The more you use, the more nutricious the soup will be, of course. I forgot to take pic of the chicken so this pic is a recycled one from a previous post

It is all a matter of choice. The preferred choices are of course black chicken or kampung chicken. Duck is used for more formal occasions.

I bought this packet for RM2.50 but it is sold in almost all drug stores in Malaysia although the price may vary due to weight of herbs and location of shop.

The preferred choice of cooking is to use the traditional double boiling method. The advantage is that it is gently and slowly cooked. However due to constraints of time, I always use the slow cooker and I do not discern much difference in the taste or nutritional value.

You can feel it almost immediately, the body heating up and feeling the blood coursing through the veins. Eating too much can cause men to have a slight headache. Women especially like to take it after giving birth or the time of the month. I recommend giving this to growing-up children on a regular basis to top up their nutritional needs.

To ask me to name each herb is to involve translations and scientific terms of which I am incapable. So I will just let you see for yourself the herbs used.

Other herbs used

The finished product. Most people eat it with rice but on special occasions, example full moon celebrations ( to celebrate 1 month after birth of child, weddings, birthdays etc it is eaten with long life noodles ) This may differ from family to family of course.