DOUBLE-BOILED CHICKEN SOUP
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
DOUBLE-BOILED CHICKEN SOUP
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1people
Servings
1people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse a chicken under running water; Discard any innards and any lumps of fat from the chicken’s cavity; Cut off its head, tail and wings; Remove its skin; Rinse it under running water again; Drain it; Cut it into halves; Snap each half with the back of a cleaver till the bones are broken.
  2. Fill a deep wok with water; Arrange a metal steaming trivet in the base of the wok; Bring to the boil over a high heat; Turn to a low heat.
  3. Arrange a wooden steaming trivet in the base of a butter melter; Arrange the chicken pieces on the wooden trivet; Arrange the melter on the metal trivet; Cover the wok with its lid; Steam it over a high heat for 3 hours (Carefully drizzle 1 cup of boiling water along the edge of the wok’s lid every 25 minutes); Turn off the heat; Carefully transfer the chicken soup from the melter into a fat separator; Pour the chicken soup from the separator into a serving bowl; Ready to serve.
Share this Recipe / 分享此食谱