Ingredients
- 500g chicken, skin removed & chopped to smaller pieces (can use 3 large chicken drumstick, half chicken or chicken thighs)
- 1 litre of water
- 5 slices of ginger
- 1 daikon (white radish), about 300g peeled & cut to large chunks
- 8 shiitake mushrooms, stems removed
- 1 tbsp wolfberries, soaked in water until puffy; drained
- 3 dried scallops
- Salt to taste
Directions
1. Blanched chicken pieces.
2. Bring 1 litre of water to boil.
3. Add in chicken, daikon, mushroom, dried scallops & ginger & return to boil.
4. Turn the heat down & simmer for at least another 1-2 hours.
5. 15 to 30 mins before serving the soup, add the soaked wolfberries. Add salt to taste.
Showing posts with label Double-boiled soup. Show all posts
Showing posts with label Double-boiled soup. Show all posts
Lotus Root Soup (Slow cooker)
Ingredients (Serves 4)
- 1 large carrot
- 300g spare ribs
- 400g lotus root
- 1 dried cuttlefish
- 10 red dates
- 5 dried scallops
- 1/2 cup raw peanuts (Soak 10 mins to remove skin if prefer clearer soup)
- 1.2 litres water
- Salt to taste
Directions
1. Peel & cut carrot into chunks & ad to the slow cooker pot.
2. Blanch pork ribs with boiling water, then add to the pot.
3. Peel & slice lotus root & add to pot.
4. Rinse cuttlefish, red dates & scallops & add to pot.
5. Add peanuts to pot.
6. Add water & cook on low for 8 hours or high for 6 hours.
Bak Kut Teh
Ingredients
- 1.6 water
- 160g pork bones
- 80g garlic, separated into small cloves but with skin intact
- 0.6 tbs ground white pepper
- 0.6 tbs rock sugar
- 1 tbs salt
- 800g pork ribs, washed & cut into single ribs
- 0.4 tbs dark soya sauce
Method
1. Bring water to a boil & add pork bones, garlic, pepper, rock sugar & salt. Bring to a boil again on high heat.
2. Add pork ribs & bring to a boil on high heat. Once it reaches a boil, lower the heat to medium. Allow pork ribs to cook for between 45 & 60 minutes.
3. To test if the pork ribs are done, poke the meat with the end of a chopsticks. The meat should be soft.
4. Add dark soya sauce, stir well & if necessary, adjust the seasoning to taste.
5. Serve with a dipping sauce of cut fresh red chilli mixed with dark soya sauce.
- 1.6 water
- 160g pork bones
- 80g garlic, separated into small cloves but with skin intact
- 0.6 tbs ground white pepper
- 0.6 tbs rock sugar
- 1 tbs salt
- 800g pork ribs, washed & cut into single ribs
- 0.4 tbs dark soya sauce
Method
1. Bring water to a boil & add pork bones, garlic, pepper, rock sugar & salt. Bring to a boil again on high heat.
2. Add pork ribs & bring to a boil on high heat. Once it reaches a boil, lower the heat to medium. Allow pork ribs to cook for between 45 & 60 minutes.
3. To test if the pork ribs are done, poke the meat with the end of a chopsticks. The meat should be soft.
4. Add dark soya sauce, stir well & if necessary, adjust the seasoning to taste.
5. Serve with a dipping sauce of cut fresh red chilli mixed with dark soya sauce.
Bittergourd and Pork Rib Soup
Ingredients
- 1 Medium Bitter Gourd, 苦瓜
- 300g Pork Ribs, 排骨
- 6 Red Dates, 红枣
- 1 Tablespoon Gou Qizi, 枸杞子
- 2 Slices Ginger, 老姜
- 1 Medium Carrot, 红萝卜
Directions
1. Wash and blanch pork ribs in boiling water, rinse and set aside.
2. Wash and cut the bitter gourd into half length wise, then remove the seeds and rub the flesh with some salt to reduce it's bitter taste.
3. Wash away the salt then cut into 1cm thick rings and set aside.
4. Wash the dried herbs, peel the carrot and cut into 1" thick rings.
5. Bring a pot of 1.5 litres of water to boil, add in all the ingredients and bring to boil for 10 minutes over medium heat.
6. Then continue to simmer over low heat for 30 - 45 minutes, season with some salt and serve.
7. Or you can transfer everything to a slow cooker and simmer on LOW HEAT for 1.5 hours.
Notes
From my mum's suggestion, she said try to choose those bitter gourd that had wide pattern lines in between and the colour is sort of light pale green then i won't be too bitter for soup. So from her tips... my bitter gourd soup always turn out to be just nice.
毛瓜汤
Ingredients
- 1 big 毛瓜
- 300g pork ribs or bony pork
- 8 red dates
- a handful of wolfberries / goji berries
- Salt to taste
- 1 1/2 litres water
Directions
1. Wash and skin hair gourd. Cut into chunks.
2. Boil a pot of water. Add pork and bring to boil. Remove scum which appears on surface.
3. Remove pork and set aside.
4. Bring to boil the above 1 1/2 litres water. Once boiling, add all remaining ingredients except wolfberries. Boil over high heat for 5 minutes.
5. Reduce heat and simmer soup for 2 hours. 15 minutes before serving, add wolfberries.
6. Add salt to taste before serving.
*For added taste to this soup, add a piece or two of dried cuttlefish or a handful of dried scallops.
- 1 big 毛瓜
- 300g pork ribs or bony pork
- 8 red dates
- a handful of wolfberries / goji berries
- Salt to taste
- 1 1/2 litres water
Directions
1. Wash and skin hair gourd. Cut into chunks.
2. Boil a pot of water. Add pork and bring to boil. Remove scum which appears on surface.
3. Remove pork and set aside.
4. Bring to boil the above 1 1/2 litres water. Once boiling, add all remaining ingredients except wolfberries. Boil over high heat for 5 minutes.
5. Reduce heat and simmer soup for 2 hours. 15 minutes before serving, add wolfberries.
6. Add salt to taste before serving.
*For added taste to this soup, add a piece or two of dried cuttlefish or a handful of dried scallops.
Corn Soup
Ingredients
- 2 fresh corn (washed and cut into smaller pieces)
- 200g of pork ribs or pork suitable for cooking soup
- 1 large carrot (cut to smaller pieces)
- a handful of red dates
- 2 1/2 soup bowls of water (approximately 800 ml)
-Salt to taste
Directions
1. Bring water to boil in pot. Add pork ribs and bring back to boil. Remove scum that appears on surface of water as it reboils.
2. After 3 minutes of reboiling, add the rest of the ingredients, bring back to boil and allow to boil for 2 minutes before reducing heat to medium low and simmer for at least 1 hour.
3. Add salt to taste prior to serving.
- 2 fresh corn (washed and cut into smaller pieces)
- 200g of pork ribs or pork suitable for cooking soup
- 1 large carrot (cut to smaller pieces)
- a handful of red dates
- 2 1/2 soup bowls of water (approximately 800 ml)
-Salt to taste
Directions
1. Bring water to boil in pot. Add pork ribs and bring back to boil. Remove scum that appears on surface of water as it reboils.
2. After 3 minutes of reboiling, add the rest of the ingredients, bring back to boil and allow to boil for 2 minutes before reducing heat to medium low and simmer for at least 1 hour.
3. Add salt to taste prior to serving.
Radish, Carrot & Pork Ribs Soup
Ingredients (Serves 2)
- 1 medium carrot, cut into pieces
- 1 medium radish, cut into pieces
- 5-8 red dates
- 10g of wolfberries
- 1.5 litres of water
- 300g of pork ribs
Directions
1. Wash & cut all the carrot into pieces, set aside.
2. Blanched the pork ribs in hot water, drained, washwith cold water & set aside.
3. Bring a pot of water to boil, add in all the ingredients & boil again on medium heat for about 5 mins.
4. Simmer on low heat for about 2 hours with lid closed.
5. Season with salt to taste.
- 1 medium carrot, cut into pieces
- 1 medium radish, cut into pieces
- 5-8 red dates
- 10g of wolfberries
- 1.5 litres of water
- 300g of pork ribs
Directions
1. Wash & cut all the carrot into pieces, set aside.
2. Blanched the pork ribs in hot water, drained, washwith cold water & set aside.
3. Bring a pot of water to boil, add in all the ingredients & boil again on medium heat for about 5 mins.
4. Simmer on low heat for about 2 hours with lid closed.
5. Season with salt to taste.
Herbal Chicken Soup
Ingredients
Běi Qí (北芪) 6g*
Dǎng shēn (当参) 15g*
Huái Shān (淮山) 11g*
Wolfberries (枸杞子) 23g
Yù Zhú (玉竹) 23g
1.5 litres water
1/2 chicken, skin removed
salt (optional)
*approximately 3 pieces
Directions
1. Blanch chicken in boiling water for a few minutes. Drain & set aside.
2. Boil blanched chicken and the rest of the ingredients in water. After coming to a boil, simmer on low heat for at least an hour. You can also double boil or slow cook.
3. Season with salt if necessary. Serve with hot, fluffy rice.
Běi Qí (北芪) 6g*
Dǎng shēn (当参) 15g*
Huái Shān (淮山) 11g*
Wolfberries (枸杞子) 23g
Yù Zhú (玉竹) 23g
1.5 litres water
1/2 chicken, skin removed
salt (optional)
*approximately 3 pieces
Directions
1. Blanch chicken in boiling water for a few minutes. Drain & set aside.
2. Boil blanched chicken and the rest of the ingredients in water. After coming to a boil, simmer on low heat for at least an hour. You can also double boil or slow cook.
3. Season with salt if necessary. Serve with hot, fluffy rice.
Old Cucumber Soup 老黄瓜汤
Ingredients (Serves 3)
- One small to medium size chinese old cucumber
- 1.3 litres of water
- 10 red dates
- 6 dried scallops
- 200g pork ribs
- 1 piece dried cuttlefish (optional)
- 1 sweet corn, cut to small pieces (optional)
- 1 medium carrot, peeled and cut (optional)
- salt to taste
Methods
- One small to medium size chinese old cucumber
- 1.3 litres of water
- 10 red dates
- 6 dried scallops
- 200g pork ribs
- 1 piece dried cuttlefish (optional)
- 1 sweet corn, cut to small pieces (optional)
- 1 medium carrot, peeled and cut (optional)
- salt to taste
Methods
1. Scrub the skin of the old cucumber clean and cut it in half, length-wise. Scoop out the seeds using a spoon. Cut into small pieces.
2. In a small pot, blanch the pork ribs in boiling water for about 5 minutes. Drain and set aside.
3. In a pot, add all the ingredients and bring to a boil for about 5-10 minutes. After which, simmer the soup over low heat for about 30 minutes. Season with salt if desired.
Notes
a) The reason for leaving the skin on is to prevent the flesh from turning mushy after cooking.
b) Some people like to consume the seeds so if you do, then you don’t have to scoop them out.
c) If you like your soup to be thick and rich, you can continue boiling for up to 2 hours.
2. In a small pot, blanch the pork ribs in boiling water for about 5 minutes. Drain and set aside.
3. In a pot, add all the ingredients and bring to a boil for about 5-10 minutes. After which, simmer the soup over low heat for about 30 minutes. Season with salt if desired.
Notes
a) The reason for leaving the skin on is to prevent the flesh from turning mushy after cooking.
b) Some people like to consume the seeds so if you do, then you don’t have to scoop them out.
c) If you like your soup to be thick and rich, you can continue boiling for up to 2 hours.
Salted Vegetable & Duck Soup
Ingredients
- 1 duck
- 5 slices of ginger (o.5cm thick), peeled & smashed
- 1 tspn of grounded white pepper
- 400g of salted vegetables
- 3 preserved plums
- 3 tomatoes, quartered
- 1-2 chicken stock granular
Methods
1. Clean the duck by rubbing some salt in the cavity & on the skin.
2. Rinse, remove skin, fats & cut the duck into 4 large pieces.
3. Cut salted vegetables into quarters, wash & drain.
4. Fill the pot with 2 litres of water, put the duck, salted vegetable, ginger & grounded pepper into the pot, cook on high heat for 30 mins.
5. Turn fire to medium heat & cook for another 20 mins. Add water if water level decrease to less than 2 litres.
6. Add in the sour plums, tomatoes & chicken stock granular, & cook for another 20 mins.
7. Season to taste with salt, if necessary.
8. Leave the soup to stand for several hours to allow the flavours to develop.
9. Skim the surface with paper towel to remove any remaining fats.
10. Reheat & serve hot.
- 1 duck
- 5 slices of ginger (o.5cm thick), peeled & smashed
- 1 tspn of grounded white pepper
- 400g of salted vegetables
- 3 preserved plums
- 3 tomatoes, quartered
- 1-2 chicken stock granular
Methods
1. Clean the duck by rubbing some salt in the cavity & on the skin.
2. Rinse, remove skin, fats & cut the duck into 4 large pieces.
3. Cut salted vegetables into quarters, wash & drain.
4. Fill the pot with 2 litres of water, put the duck, salted vegetable, ginger & grounded pepper into the pot, cook on high heat for 30 mins.
5. Turn fire to medium heat & cook for another 20 mins. Add water if water level decrease to less than 2 litres.
6. Add in the sour plums, tomatoes & chicken stock granular, & cook for another 20 mins.
7. Season to taste with salt, if necessary.
8. Leave the soup to stand for several hours to allow the flavours to develop.
9. Skim the surface with paper towel to remove any remaining fats.
10. Reheat & serve hot.
Lotus Roots, Black Bean & Peanut Soup
Ingredients
- $3-$4 of pork ribs
- 2 sections of fresh lotus roots, about 600g
- 100g of peanut
- 50g of black beans
- 4-5 red dates
- 1/2 tbspn of wolfberries
- 1 small cuttlefish
- 1.5-2 litres of water
Methods
1. Wash & soak the cuttlefish till soft & cut into thick strips.
2. Wash & blanched pork ribs & rinse under tap water.
3. Wash & cut lotus roots into thin slices & set aside.
4. Wash peanuts & black beans & soak in warm water for a while. Drain & set aside.
5. Put all the ingredients in a pot, add suitable amount of water & bring to boil.
6. Turn to medium-low heat & boil for 3 hours, sprinkle some salt to taste & serve.
*Or can cook on slow cooker for 1 hour on high heat & 2-3 hours on low heat.
- $3-$4 of pork ribs
- 2 sections of fresh lotus roots, about 600g
- 100g of peanut
- 50g of black beans
- 4-5 red dates
- 1/2 tbspn of wolfberries
- 1 small cuttlefish
- 1.5-2 litres of water
Methods
1. Wash & soak the cuttlefish till soft & cut into thick strips.
2. Wash & blanched pork ribs & rinse under tap water.
3. Wash & cut lotus roots into thin slices & set aside.
4. Wash peanuts & black beans & soak in warm water for a while. Drain & set aside.
5. Put all the ingredients in a pot, add suitable amount of water & bring to boil.
6. Turn to medium-low heat & boil for 3 hours, sprinkle some salt to taste & serve.
*Or can cook on slow cooker for 1 hour on high heat & 2-3 hours on low heat.
Watercress & Pork Ribs Soup
Ingredients (Serves 2)
- 250g of pork ribs
- 15 pitted red dates
- 1 tbsp wolfberries, soaked in a small bowl of water till puffy
- 2 regular-sized carrots, chopped into bite-sized chunks
- 1 bunch of watercress, ends trimmed, then roughly cut
- 1 litre water
- Salt to taste
- Small strips of squid (optional)
Directions
1. Blanch pork ribs in boiling water for about 5 mins, to remove the scum for a clearer soup.
2. In a large soup pot, add water, red dates, blanched pork ribs & watercress. Bring to a boil, then lower heat & simmer (with lid partially closed) for about 40 mins.
3. 5 mins before you turn off the flmae, add the soaked wolfberries.
4. Season with salt & serve with steamed rice.
- 250g of pork ribs
- 15 pitted red dates
- 1 tbsp wolfberries, soaked in a small bowl of water till puffy
- 2 regular-sized carrots, chopped into bite-sized chunks
- 1 bunch of watercress, ends trimmed, then roughly cut
- 1 litre water
- Salt to taste
- Small strips of squid (optional)
Directions
1. Blanch pork ribs in boiling water for about 5 mins, to remove the scum for a clearer soup.
2. In a large soup pot, add water, red dates, blanched pork ribs & watercress. Bring to a boil, then lower heat & simmer (with lid partially closed) for about 40 mins.
3. 5 mins before you turn off the flmae, add the soaked wolfberries.
4. Season with salt & serve with steamed rice.
Tonic Soup
Ingredients (Serves 2)
- tonic from medicated hall
- wolfberries
- 12 red dates
- chicken thigh and wing
Methods
1. Wash and clean chicken meat.
2. Wash wolfberries and red dates.
3. Put all ingredients into boiler.
4. Add 2 bowls of water and boil for 2 hours.
- tonic from medicated hall
- wolfberries
- 12 red dates
- chicken thigh and wing
Methods
1. Wash and clean chicken meat.
2. Wash wolfberries and red dates.
3. Put all ingredients into boiler.
4. Add 2 bowls of water and boil for 2 hours.
Subscribe to:
Posts (Atom)
