Chinese Angelica Chicken Broth Tea

Name: Chinese Angelica Chicken Broth Tea
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ½ oz (15 g) dried angelica root (dong quai), whole pieces, rinsed; 12 oz (340 g) bone-in chicken pieces (thighs, drumsticks, or wings), patted dry; 2 tbsp (18 g) dried goji berries, rinsed; 3 oz (85 g) fresh ginger root, peeled, sliced into 4–5 thin pieces; ¼ oz (7 g) dried reishi mushroom (optional but traditional), whole piece, rinsed (optional); 4 whole (40 g) dried jujubes (red dates), pitted, rinsed (optional); 8 cups (1900 ml) filtered water, cold; to taste kosher salt

From the MyKitchenBank Kitchen

A soothing, deeply flavored medicinal broth made with dried angelica root (dong quai), tender chicken, goji berries, and fresh ginger. This traditional Chinese remedy is prized for its warming properties and is often served as a healing tea or light broth. The slow simmering coaxes out the delicate herbal notes while keeping the broth clear and flavorful. Perfect for cooler months or when you need comfort and nourishment.

Prep: 15 min
Cook: 1 hr 30 min
Wait: 15 min
Total: 2 hr
Makes: 4 servings (about 6 cups broth)

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Steps

Before you start

Rinse the dried angelica root, goji berries, and dried mushrooms under cold water to remove dust
Pat the chicken pieces dry with paper towels for cleaner broth
If using a clay or herbal broth pot, soak it in water for 10 minutes before use

1
Blanch the chicken
- Bring a large pot of water to a rolling boil.
- Add the dried chicken pieces and bring back to a boil for 2–3 minutes.
- This removes impurities and foam, ensuring a clear broth.
- Drain the chicken and rinse under cold running water until the water runs clear.
- Set aside.
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Ready when: Water returns to a rolling boil
Tip: This blanching step is crucial for a crystal-clear broth; don't skip it.
2
Build the broth base
- Pour the 8 cups of cold filtered water into your large pot or clay herbal broth pot.
- Add the blanched chicken pieces, sliced ginger, whole angelica root pieces, optional reishi mushroom, and optional pitted jujubes.
- Bring the mixture to a gentle simmer over medium-high heat, then immediately reduce to medium-low.
- Skim off any foam or impurities that rise to the surface with a ladle or spoon—this takes about 3–5 minutes.
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Ready when: Broth reaches a gentle simmer and surface is mostly clear
Tip: Removing the foam ensures a clean, refined taste and clear appearance.
3
Simmer the broth
- Once the broth is clean, reduce the heat to low and maintain a very gentle simmer—just barely perceptible bubbles should rise to the surface.
- Partially cover the pot with a lid, leaving a small gap for steam to escape.
- Simmer for 60 minutes.
- The broth should never boil vigorously, as this clouds it and can toughen the chicken.
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Ready when: Broth is aromatic and gentle bubbles break the surface
Tip: Low and slow is the key—rushing the simmer will result in cloudy, less flavorful broth.
4
Add goji berries
- After 60 minutes of simmering, stir in the rinsed goji berries.
- Continue to simmer gently for another 15–20 minutes to allow the goji berries to soften slightly and release their subtle sweetness and nutrients into the broth.
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Ready when: Goji berries have softened and are evenly distributed
Tip: Add goji berries toward the end so they retain their vibrant color and don't become mushy.
5
Taste and adjust seasoning
- Carefully ladle a small amount of broth into a cup and taste it once it has cooled slightly.
- Add kosher salt to taste—start with ¼ teaspoon and adjust in small increments.
- The broth should taste savory, warm, and balanced, with herbaceous notes from the angelica and subtle sweetness from the goji and optional jujubes.
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Ready when: Broth is balanced in salt and flavor
Tip: Taste as you go; it's easier to add salt than to remove it.
6
Strain and serve
- Pour the broth through a fine-mesh strainer lined with cheesecloth into a clean pot or heat-safe bowl, discarding the solids (chicken, herbs, and ginger).
- You should have about 6 cups of clear, golden-amber broth.
- Ladle into warmed serving cups or bowls and serve hot.
- Each serving can include a few goji berries if desired.
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Ready when: Broth is strained and clear
Tip: Warm your serving cups by filling them with hot water and emptying just before serving; this keeps the tea warmer longer.

Good to know

Tips

For the clearest, most refined broth, use bone-in chicken pieces (thighs and drumsticks are ideal) rather than breast meat, which can turn tough and stringy.
If you don't have a fine-mesh strainer, line a regular colander with several layers of cheesecloth to filter out fine particles.
This broth is traditionally served as a warm, medicinal tea in small cups or bowls—it's meant to be sipped slowly and appreciated, not gulped.
The angelica root's earthy, slightly medicinal flavor is the soul of this broth; if you find it too strong, reduce it to ⅜ oz (10 g) next time, though aficionados love its character.

Make ahead

The broth can be made up to 2 days ahead and stored in the refrigerator. Reheat gently over medium-low heat until steaming; do not boil. You can also prepare all dry ingredients (angelica, goji, mushroom, jujubes) together in a small container up to 1 week ahead.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat until steaming. Freeze in ice cube trays or freezer-safe containers for up to 3 months; thaw in the refrigerator overnight and reheat gently before serving.

Substitutions

dried angelica root (dong quai) → Chinese astragalus root (huang qi). Astragalus provides similar warming benefits and is slightly sweeter. Use the same amount; simmer for the full 60 minutes before adding goji berries.
bone-in chicken pieces (thighs, drumsticks, or wings) → lean pork or dried scallops. Use 12 oz of pork shoulder cut into chunks, or 1 oz dried scallops (soaked 30 minutes) for a lighter, more elegant broth. Scallops will shorten cooking time to 45 minutes.
dried goji berries → dried honeysuckle flowers or chrysanthemum flowers. These offer cooling properties if you prefer a less warming brew, or a lighter floral note. Use 1 tbsp and add in the final 10 minutes.
dried jujubes (red dates) → dried longan fruit. Longan adds subtle sweetness and is often used interchangeably with jujubes in medicinal broths. Use the same amount (40 g or 4 whole fruits).