Homemade chicken essence with ginseng 池底参 using slower cooker, no water added. Bought a matured chicken 老母鸡for $7, remove skin n fat, chop into 4 parts, cook for 4hrs, yield 250ml of chicken essence.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Sunday, April 12, 2015
Homemade chicken essence with ginseng by Low Lai Kuen
Homemade chicken essence with ginseng 池底参 using slower cooker, no water added. Bought a matured chicken 老母鸡for $7, remove skin n fat, chop into 4 parts, cook for 4hrs, yield 250ml of chicken essence.
Fishmaw Crabmeat Broth by Michelle Heng
Adapted recipe from Simply Her magazine, Jan 2015 edition
Ingredients
1l water
120g crabmeat
60g fishmaw (softened in hot water, rinsed and cut into small pieces)
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tbsp soy sauce
1 tsp salt
2 eggs (beaten)
Cornflour slurry
Vinegar
Steps
1. Bring the water to a boil then add fishmaw, oyster sauce, soy sauce, salt and shaoxing wine. Cook for 15 mins.
2. Add crabmeat and cook for another 5 mins before stirring in the egg.
3. Thicken the broth with the cornflour slurry to your desired consistency.
4. Serve hot with a drizzle of vinegar.
5. Bon appetit!
Note
1. The recipe in the magazine used the rice cooker to cook this broth (but time used was a tad too short), same steps just different cooking method.
2. Can add shredded chicken meat into the broth too.
Tuesday, March 3, 2015
Shark Fin soup by Averna Ang
Use chicken bone or pork ribs to cook the soup. Add chicken stock, bit of salt & sugar.
Ingredients
- Chicken meat
- Crab meat
Above make into shredder
Shark fin
Ingredients
- Chicken meat
- Crab meat
Above make into shredder
Shark fin
Soak overnight & clean well. Boil it with ginger & rice wine "米酒" to get rid of the smell for abt 20 mins & set aside.
My mum use the soup base to cook the shark fin using pressure cooker for 30mins & set aside.
Boil the soup base in a big pot once again. Add in shark fin, crab meat & chicken shredder and simmer for another 15mins. Thicken the soup with cornstarch solution & continue to stir till it reaches the thicken soup base that u wish.
Ready to serve with pepper, martell & vinegar.
My mum use the soup base to cook the shark fin using pressure cooker for 30mins & set aside.
Boil the soup base in a big pot once again. Add in shark fin, crab meat & chicken shredder and simmer for another 15mins. Thicken the soup with cornstarch solution & continue to stir till it reaches the thicken soup base that u wish.
Ready to serve with pepper, martell & vinegar.
Monday, March 2, 2015
Sunday, February 15, 2015
Buddha Jumps Over The Wall 佛跳牆 by JJ Lily Ooh
2 pcs of chicken drumstick (May use 1 whole chicken)
2 pig tails (cut to small pcs)
80g Chinese Jinhua ham
10 pcs of mushroom, 12 pcs dried scallop
1 pc Sea cucumber
20g Fish Maw and pork tendon
Method
I do add in some Chinese herb like Solomon Seal Rgizome (Yu Zhu), Codonopsis root (Dang shen), Chinese yam (Huai shan) and red dates.
1st layer place drumstick and pig tail, follow by ham, dried scallops, mushroom, i used bone stock to cover all the ingredients.
Double boiled for 2 hours, place the sea cucumber, fish maw and pork tendon to boil for 1 hour.
Lastly the abalone (optional), boil for 15 mins.
I use double-boiled to cook for 3 hours++ (Prevent the soup get dried off), after that i removed pot from the big wok and boil for another 30 mins. Soup will turn out to be milky and golden colour...
Note
Raw meat need to blanch in hot water, dried scallops, fish maw, dried mushroom and pork tendon need to soak 1 day before cooking. Sea cucumber, i purchased from wet market which ready soak.
Tuesday, February 10, 2015
Thursday, February 5, 2015
Wednesday, February 4, 2015
Thursday, January 29, 2015
1st attempt Home Made Double boil Chicken Essence by Connie Ng
No water is needed. the small bowl I'm place few pieces of Pao Sheng (泡参) inside then cover w small bowl n arrange the chicken in. For pic 5 is done pic after 3 hr of boil which u can't see the essence soup as it hide inside the small bowl. U have to remove the bowl then the soup will come out.
(Please note the chicken skin have to remove to prevent the soup too oily)
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