My curiosity for this herb started years back when I posted this spice pack on my Instagram, and my old boss responded that its called SIBOT. A mix of Chinese spices, that I swear, smells like heaven!
I didn’t know how to cook with it yet so I’ve been stocking up on these spices waiting for a eureka moment to hit me on how I can use this magical pack of herbs. Fast forward to the present, I’ve been cooking with this from time to time especially if I need that hearty soup to give me a pick-me-up-mood at the end of the day. Plus, in Chinese tradition, it's known as a medicinal soup. So that’s just a great bonus to have if you are making this dish.
This chicken Sibot soup is actually my local take on the traditional Chinese Chicken Black Soup. Since hunting a black chicken is close to impossible in the Philippines, we are going to stick with our usual dressed chicken. And for this recipe, I used chicken thighs. But you can use any other chicken parts as well.
INGREDIENTS:
4 pieces of chicken thighs with bone-in.
1-liter water
2 packs sibot pack
1 large carrot - cut into cubes
1 medium-size sweet potato (camote) - cut into cubes
2 medium-size radish - cut into cubes
Salt to taste
PROCEDURE:
- On a pot, bring the water to boil and add in the chicken meat. Cook it for 15 minutes. While it boils, remove the white froth that forms on top of the broth.
- Then add in the sibot herbs. Continue to let it cook for about 15 mins.
- Add in the sliced sweet potato, carrots. Then salt to taste. Continue to cook for 5 minutes.
- I wanted the radish to retain that crunchy texture, so I made sure to add it to the last part along with the goji berries, and just let it cook for 3 to 5 more minutes.
- Serve in a bowl and enjoy!
