SEA CUCUMBER CHICKEN SOUP
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SEA CUCUMBER CHICKEN SOUP
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse dried tangerine peel; Soak it in water for 3 hours; Remove it; Gently scrape off any white pith.
  2. Rinse dried snow fungus under running water; Soak it in water for 3 hours; Remove and drain it; Cut into small pieces with a pair of kitchen scissors.
  3. Rinse dried Chinese yam under running water; Soak it in water for 3 hours; Remove and drain it.
  4. Rinse and drain dried goji berries.
  5. Rinse soaked sea cucumber; Discard any innards of the sea cucumber.
  6. Rinse, drain and slice ginger.
  7. Rinse silkie chickens under running water; Discard any innards and any lumps of fat from the chickens’ cavities; Remove any feather with a pair of tweezers; Rinse them under running water again; Drain them; Cut them into pieces.
  8. Fill a deep pan with water; Add the ginger; Bring to the boil over a high heat; Scald the chickens all over in a colander with the boiling ginger water for 3 minutes; Immediately remove them; Rinse them under running water till cool; Drain them; Turn off the heat.
  9. Fill a stockpot with 2.8L water; Bring to the boil over a high heat; Add all the remaining ingredients and bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 2 hours; Scoop scum off with a perforated skimmer; Stir seasonings into the soup; Turn off the heat; Arrange the soup in a serving round terracotta pot; Ready to serve.
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