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Base Stock

Condiments

  • Kampong Chicken, halved, blanched 800 g
  • Hairy Gourd, peeled, deseeded 400 g
  • Red Dates, pitted 20 g
  • Cordyceps flowers 20 g
  • Dried scallop, soaked, stem off 20 g
  • Dried cuttlefish 10 g
  • Sweet and Bitter apricot kernel 5 g
  1. Base Stock

    • Heat up water in stock pot.
    • Add in Basic Stock Reduction, Concentrated Chicken Bouillon and Chicken Seasoning Powder, simmer for 5mins.
    • Set aside for later use.
  2. Condiments

    • Blanch and rinse kampong chicken. Set aside.
    • Prep all other ingredients – hairy gourd, red dates, cordyceps flowers, dried scallops, dried cuttlefish, apricot kernels – accordingly.
  3. Before Serving

    • Add all ingredients and stock base into a large ceramic/porcelain soup pot.
    • Double boil in steamer for 3hrs.
    • Ready to serve.
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