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
Stock Base
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Water 3000 l
Condiments
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Sakura Chicken, large chunks 1200 g
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American Ginseng, soaked 45 g
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Red Dates, pitted, soaked 10 g
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Chinese Wolfberry, soaked 5 g
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Angelica Root, soaked 10 g
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Chinese Cabbage, sliced 300 g
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King Oyster Mushroom, sliced 100 g
Before Serving
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Hua Tiao Chinese wine 50 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.
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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.
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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.
