Double Boiled Sakura Chicken with Chinese Herbs
Need some warm comfort on a cold, rainy day? Brew the perfect remedy with this double-boiled chicken soup with Chinese herbs. Talk about chicken soup for the soul!
Ingredients
Double Boiled Sakura Chicken with Chinese Herbs
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$0.0
Stock Base
Water
/l
3000.0 l
0%
Knorr Concentrated Scallop Bouillon 480g
/g
60.0 g
0%
Points
Knorr Basic Stock Reduction 820g
/g
80.0 g
0%
Points
Condiments
Sakura Chicken, large chunks
/g
1200.0 g
0%
American Ginseng, soaked
/g
45.0 g
0%
Red Dates, pitted, soaked
/g
10.0 g
0%
Chinese Wolfberry, soaked
/g
5.0 g
0%
Angelica Root, soaked
/g
10.0 g
0%
Chinese Cabbage, sliced
/g
300.0 g
0%
King Oyster Mushroom, sliced
/g
100.0 g
0%
Before Serving
Hua Tiao Chinese wine
/ml
50.0 ml
0%
/
Stock Base
-
Water 3000.0 l
Condiments
-
Sakura Chicken, large chunks 1200.0 g
-
American Ginseng, soaked 45.0 g
-
Red Dates, pitted, soaked 10.0 g
-
Chinese Wolfberry, soaked 5.0 g
-
Angelica Root, soaked 10.0 g
-
Chinese Cabbage, sliced 300.0 g
-
King Oyster Mushroom, sliced 100.0 g
Before Serving
-
Hua Tiao Chinese wine 50.0 ml
Preparation
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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.
-
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.
-
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.
