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Stock Base

Condiments

  • Sakura Chicken, large chunks 1200 g
  • American Ginseng, soaked 45 g
  • Red Dates, pitted, soaked 10 g
  • Chinese Wolfberry, soaked 5 g
  • Angelica Root, soaked 10 g
  • Chinese Cabbage, sliced 300 g
  • King Oyster Mushroom, sliced 100 g

Before Serving

  • Hua Tiao Chinese wine 50 ml
  1. Stock Base

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

    • Blanch and rinse Sakura chicken. Set aside.
    • Prep all other ingredients – American ginseng, red dates, Chinese wolfberries, angelica root, Chinese cabbage, king oyster mushrooms – accordingly.
  3. Before Serving

    • Add all ingredients and stock base into a large ceramic/porcelain soup pot.
    • Double boil in steamer for 3hrs.
    • Add in hua tiao wine before serving.
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