Chicken And Mushroom Salad Cups using YIFON Bottled Mushrooms plus Recipe Booklets

From a glance at this photo does it reminds you on something similar to the "Nonya Kueh Pie Tee" which is usually filled with shredded turnips, carrot, hard boiled egg, chopped peanuts and etc. Here instead of  using the traditional Kueh Pie Tee shells, I replaced it with "Sui Gow Wrappers" that are baked in mini muffin tray to form a small shell cases.

With a twist from the traditional way of making Kueh Pie Tee, I used boiled shredded chicken breast meat with some YIFON bottled mushroom, tossed the mixtures together using some refreshing lime juice, cut chili and chopped peanuts.

Ginseng Chawanmushi

Chawanmushi(茶碗蒸し) or Steamed Egg Custard is an egg custard dish found in Japan that is usually eaten as an appetizer. It usually consists of an egg mixture flavored with soy sauce, dashi and etc together with ingredients such as shiitake mushrooms, boiled shrimp, gingko nut and placed into a tea-cup-like container.

But for this version of mine, I combined both the Chinese and Japanese way of making this egg custard by adding minced pork at the base and use Chinese herb such as Fresh Ginseng for that extra boost of health value. The fresh Ginseng that I bought was import from China which you could find at local supermarket but the quality was not as good as the one from Korea which has a stronger Ginseng fragrant and taste.

Ginseng has been rated as the top of the "3 Treasures" in northeast china. And it was mentioned in many Chinese medical books as the superlative medicine which is effective to all kinds of illness. Fresh ginseng is also the best medicine for facial treatment as it can soften and refresh skin.

Example: cut 10g of fresh ginseng slices. boil it with 500ml of water for about 30 minutes, immerse towel in the water ginseng water then cover it on the face for 15 minutes. Fresh ginseng can also use for stir-fry dishes, boil soup or make ginseng tea/milk.

Here is how I prepared the Ginseng Chawanmushi with ingredients and steps shown below.

Ingredients: (serves 2)

2 Small Fresh Ginseng, cut into 2 - 3 sections
100g of Minced Meat
2 Medium Egg
210ml of Drinking Water
1/2 Teaspoon Chicken Powder Stock
Dash of Sesame Oil

Garnish:
1/4 Bunch of Shimeiji Mushroom
4 Gingko Nuts
Some Wolfberries
Extra Ginseng Slices

Methods:-

1. Marinate minced pork with 1/2 teaspoon each of of light soy sauce, sesame oil, cornflour together with pinch of pepper for a few minutes while preparing the ginseng and egg custard.

2. Rinse the fresh ginseng, cut 1/4 off from the body with root attached. As for the remaining 3/4 part of the ginseng, cut it into thin slices and set aside.

3. Lightly whisk the eggs in a bowl using a pair of chopsticks (carefully not to over beat it).

4. Add in 210ml of water, chicken powder and sesame oil and give it a quick stir till combine before straining it over a fine sieve to get ride of the egg clusters.

5. Mix in some ginseng slices(reserved a few slices for garnishing) into the minced pork and give it a quick stir before dividing the minced meat into two steaming cups/bowls (preferably with cover).

6. Next gently pour in the prepared egg mixture, covered and place the cups on steaming rack and steam it over medium low heat for about 10 minutes.

7. Lower the heat and carefully lift up the cup cover, arrange some shimeiji mushrooms, gingko nuts and ginseng slices on top. Covered and continue to steam for another 5 - 7 minutes till the egg custard is cooked through when test with a toothpick.

8. When done, garnish with some wolfberries and coriander leaves, serve warm.


If you could not find fresh ginseng in your area, replace it with dried ginseng slices that is soaked in warm water till soften. And you could the ginseng water to make the egg custard for better taste and fragrant too.

Steamed Firm Beancurd with Egg And Preserved Turnip

A few weeks back I have done a similar beancurd dish using Firm Tofu with Leek (read more HERE) and now here is another version that I have adapted and modify from one of the "3 Plus 1 Sr 3( 三 菜一汤)" cooking show. For my recipe I used preserve turnip (菜脯) instead of the dried shrimps because I prefer the fragrant and taste of preserve turnip with the bland tofu.



Estimate Cost On Ingredients: S$2.00

Ingredients: (serves 2)
1 Piece of Firm Tofu(豆干)
1 Medium Size Egg
1/4 Cup (50ml) of Water/Stock
1/4 Teaspoon Sesame Oil
Dash of Salt and Pepper

For Garnish:
3 Cloves of Garlic, minced
1 Tablespoon of Preserved Turnips(菜脯)
1 Small Red Chili, thinly sliced
Spring Onion and Coriander

Method:-

1. Lightly fry the firm beancurd with 1/2 Tablespoon of oil then golden-brown on both side. Remove and drain well, cut into 9 equal parts and place it in a steaming bowl/dish.

2. Saute garlic and preserved turnip till fragrant and lightly brown with the remaining oil from frying the beancurd. Dish up and set aside.

3. Lightly whisk the egg in a bowl(do not over beat it), add in water, sesame oil, salt and pepper and mix till combined.

4. Strain the mixture through a fine sieve to get rid of lumpy egg cluster before pouring it the strained mixture into the prepared tofu dish.

5. When the water boils, steam the tofu and egg over medium low heat for about 10 minutes.

6. Top with the prepared garlic mixture and continue to steam for another 3 – 5 minutes till egg custard is firm and toothpick inside and comes out clean.

7. Garnish with spring onion, coriander and chili then serve with steamed rice.

Note:-

~ Omit seasonings such as sesame oil, salt and pepper if using stock instead of water for the egg custard.

~ Rinse Preserved Turnips in water, squeeze dry before use.

If you cannot get hold of any traditional Asian "Firm Tofu(豆干)" in your area, you can replace it with with either one of those pan-fry / deep-fried tofu. I am sure this dish will lift up your appetite with more than 1 serving bowl of rice due to it's combination some fragrant spicy and salty toppings.

Steamed Chicken WIth Garlic and Pandan Leaves

Remember last week I have shared a post with you our Yuan Xiao Jie(元宵节) dinner and here is the second dish that we had apart from that “Stir-Fry Leek with Firm Beancurd”. I got the idea of this “Steamed Chicken With Garlic and Pandan Leaves” from my 3rd Aunt who cooked this during one of Chinese New Year gathering over at her place (her version HERE).

After chit chatting with her in the kitchen while she was preparing the food, I managed to note down some of the key ingredients and steps on making this dish. So here is how I managed to get my favourite dish done from her descriptions.

Depending on the number of people you have, you can choose different sizes of chicken range from small (800g) to big(1.8kg) but the cooking time will have to be adjusted accordingly too.

Ingredients: (serves 2 - 4)

1 Kampong Chicken, about 1kg
6 Slices of Ginger
4 Small Garlic Bulbs, lightly pound
1 Stalk of Spring Onion, cut into half
2 Bundles of Pandan Leaves

Seasonings:
Salt and Sesame Oil

Notes:

~ To further enhance the chicken with garlic fragrant, lightly pound the garlic bulbs before stuffing into the cavity.

~ You can also use the chicken broth collected from the plate use for steamed chicken to cook chicken rice or throw in some shredded cabbage leaves to make soup.

~ Remember, do not over cooked the chicken or else the meat will be tough.

According to the chicken stall owner,s either Kampong or Sakura Chicken will be great to use in any steaming recipes as their taste much sweeter and fragrant compare to the rest.

Method:

1. Clean, trim and rinse the chicken thoroughly, pat dry with kitchen paper towels.
2. Place chicken(breast side facing up) on deep steaming plate and rub ½ teaspoon of salt all over the chicken.
3. Stuff cavity with garlic bulbs, 3-4 ginger slices, 1 bundle of pandan leaves and half portion of spring onion and scatter the rest of the ingredients on the sides and bottom of the chicken..
4. Steam in a covered pot/wok over medium high heat for 10 minutes, flip the chicken over on another side and continue to steam for another 15 – 20 minutes. (Remember to take note of the water in the pot and add in more hot water if necessary to avoid it from evaporating)
5. To test if the chicken is cooked, insert a chopstick into the thigh area if the liquid run out clear, it is cooked.
6. Remove the chicken from pot to another plate(refer to Notes on chicken broth), quickly rub 1 teaspoon of sesame oil all over it and let it rest for 5 – 10 minutes before cutting the chicken into bite size pieces and serve.

After resting the steamed chicken for about 5 minutes, I managed to cut it nicely into bite size portions and serve with some tomato wedges. This steamed chicken dish is infused with the aroma and fragrant from the Pandan Leaves and garlics that makes you crave for more. As for dipping sauce we prefer to have dark soya sauce with cut chilies instead of the usual Hainanese Chinese Rice Chilies.

Seah's Emperor Herbs Chicken

Steam Herbal Chicken either with steam rice or blanched noodles where we could drizzle those delicious sauce over it. Whenever we unwrapped the chicken parcel, the dining room will be filled with wonder aroma of the herbs. And with the usual tight working schedule, preparing a simple and yet delicious meal is always something challenging for me. So often I would need to settle some of our meals with those quick and easy ingredients or products which can be easily purchase off shelf from the supermarket.

Since most of us are craving for herbal chicken, I decided to fix one over the weekend using one of my favourite Seah’s Emperor Herbs Chicken Spices. This is definitely a quick and easy meal and the main ingredients that you required would be either some chicken parts or the whole chicken plus a packet of ready spices. This recipe I only used half of the chicken for steaming while the other half for making “Chicken, Longan and Burdock Soup” (recipe HERE).

Ingredients:
1/2 packet of Seah's Emperor Herbs Chicken Spices
1/2 Whole Chicken, around 500g
Aluminum Foil and Wrapper(included in packet)
3 Red Dates, cut into thick strips
1/2 Tablespoon Wolfberries
1 1/2 Tablespoon of Drinking Water

Method:
1. Trim, rinse and use some kitchen paper towel to pat dry the chicken.
2. Rub the spices on the external skin and internal of the chicken.
3. Top with red dates and wolfberries then drizzle the water over the top.
4. Wrap the chicken with the wrapper(tie a knot) then follow by aluminum foil.
5. Steam for about 1.5 - 2 hours depending on your preference of the meat texture.

Tips:

~ The purpose of adding water is to have more gravy for the end product.

~ Red dates and wolfberries will further enhance the taste and fragrant.

~ For stronger taste, you can also drizzle a spoonful of D.O.M Benedictine Liquor over the pipping hot chicken before serving.

 

You can get this Seah's Emperor Herbs Chicken Spices at any leading supermarket or provision stalls near your area. And if you would like to try something different, perhaps you can try this less than 30 minutes oven baked "Salt-Roasted chicken Spices" too.

Steam Cod Fish ~ 破布子蒸鳕鱼

Steaming is a method of cooking using steam which is also considered as a healthy cooking technique that is capable of cooking almost all kinds of food. Steaming works by boiling water continuously, causing it to vaporise into steam which carries heat to the food and cooks the food. This method also preserves the freshness of the food and cause non-greasy texture compared to fry or deep-fried stuffs.

To master a good steaming technique, you must learn how to control the heat and timing so that you can easily cook up some delicious dishes without over cooking them. Steaming method is often consider as one of the most pouplar choices among working mother that needs to prepare some quick and delicious dinner within short time after a long day at work.

Today's I am going to share with you a new ingredient that is not commonly found or used in Singapore. Cordia (破布子/荫树子) fruit which can be eaten raw. But the common method of eating this fruit is to wash and add brine to boil, stirring constantly for about more than an hour to let the peel rupture. After the boiling, cordia fruits will be either use together with other other seasonings, frozen or pickled. And the end products can be used in stir-fry, make soup, steam with other ingredients or as a seasoning in sauce. Cordia is normally found in most Taiwan or China cuisine where they are often use to steam seafood such as fish and clam.

Note:

~ I bought this Cordia Fruits(破布子/荫树子)from one of those floating stall in the wet market that is specialist in selling Taiwan food products.

~ Alternatively you might want to check with those food stores at Chinatown area that sell Taiwan or China food stuffs.

Ingredients: (Serves 2)
1 Piece of Cod Fillet, 200g
2 Clove of Garlic, cut into slices
1 Stalk of Spring Onion, cut into sections
1/2 Stalk of Chili, cut into slices

Seasonings:
1.5 Tablespoons of Cordia Fruits(破布子/荫树子)
2 Tablespoons Glutinous Rice Wine
1/2 Teaspoon Sugar
1/2 Teaspoon Sesame Oil
Dash of Pepper

Method:
1. Rinse and pat dry the cod fillet with kitchen paper towel, set aside on the plate.
2. Mixed all the seasoning in a small bowl and drizzle it on top of the cod fillet.
3. Place the garlic slices, chilli and spring onion on top of the fish, cover with clearwrap leaving a little whole or grap.
4. When the water in the steamer comes to boil, lower the heat, place the plate of fish on the steaming rack and steam over medium heat for about 8 - 10 minutes depending on the thickness of the fish. (when the time is up, you can test the fish by using a chopstick to check whether the meat is cooked)
5. Remove and serve hot with steam rice.


As you can see, this dish is so easy to prepare and you can even pre-mixed the seasoning or assembly the fish on plate a day before or early in the morning before you goes to work. So when you reached home after work, everything is ready for you to get the wok for steaming. This dish taste refreshing with that hint of chilli and the sweet and sour mixture from the Cordia fruits.

Steam Chicken Fillet With Huai Shan

Are you interested to try something simple, light and healthy but at the same time with those kind restaurant serving presentation to impress your family this weekend. If your answer is "Yes" then why not, try out this quick and simple one dish meal with Fresh Huai Shan, Chicken Fillet and Mushroom to conquer their taste buds.

For most of the frequent readers here, you will know that I love to use "Fresh Huai Shan" in my cooking especially - soup. Huai Shan benefits the spleen and stomach as well as strengthens the body.

There are a few types of Huai Shan various from Fresh to Dried type. In most supermarkets or wet market, you will find two type of fresh huai shan from either China or Japan. Japan Huai Shan will be much more expensive ranging from S$8.00 - S$10.00 per kilogram. Some people might find it difficult to handle fresh huai shan as it's kind of slippy and the gluey starch might make your hand itchy. Perhaps you can wear a disposal gloves or plastic bag before handling it.

This is a very nutritious and healthy watching dish that use fresh huai shan from Japan, lean chicken fillet and dried mushroom. The fresh huai shan slices and dried mushroom are pre-steam using chicken stock in order for them to absorb the flavour from the stock.

Ingredients: (Serves 2)
200g Chicken Fillet
100g Fresh Huai Shan(鲜淮山)
5 Small Dried Mushrooms
5g Wolfberries
80 - 100ml Chicken Stock

Marinade:
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Ginger Juice
1/2 Teaspoon Cornflour
Dash of Sesame Oil

Method:
1. Remove the stalks from the dried mushrooms then soak them in hot water till soften.
2. Peel of the outer skin of the fresh huai shan, rinse then cut it into 0.5cm thick circle slices.
3. Place the fresh huai shan, soaked mushrooms and chicken stock in a deep plate, steam them for about 10 minutes.
4. Meanwhile, rinse and slice chicken fillet into strips then mix it with marinade.
5. When the huai shan mixture is done, lower the heat, slowly arrange the marinated chicken fillet on top of the huai shan with the wolfberries on top.
6. Steam the mixture for about 8 minutes or till done on medium high heat.
7. Serve hot on the plate itself or re-arrange it on individual serving plates.

After steaming, the fresh huai shan taste wonderfully soft and full of flavour due to the chicken stock, mushroom and fillet. This dish goes very well with either steam rice or porridge especially it's gravy which is so tasty and sweet.

Steam Osmanthus Cod Fish

In about a month's time, there will be two great occasions that falls on the same day of 14th February 2010. And I am sure most of us is aware of this Special day which marks the 1st day of the Chinese New Year as well as the Western Valentine's Day. So on this day, most or maybe all the restaurants will be fully packed with people celebrating this double occasions. In this case, why not try to whip up something special for your family or love one at the comfort of your home.

Since it is near towards the Chinese New Year season, I am sure whatever you have or going to prepare, you would want to give it some auspicious name. Today, we are going to prepare this "Osmanthus Cod Fish" with a translated name of "桂花蒸鳕鱼" which sounds like prosperous fish/become more prosperous every day(蒸蒸日上). For readers who has being following my post, you will have read about this Osmanthus flower which I have used it quite a number of time in making dessert or herbal drinks.

Ingredients: (serves 2)
1 Large Cod Cutlet
1/2 Tablespoon of Osmanthus Flower
1 Teaspoon of Wolfberries
3 Red Dates, halves
Some Broccoli Florets, blanched
1/2 Tablespoon Mirin/Glutinous Rice Rice, optional

Method:
1. Clean and pat dry the fish, lightly marinate it with some light soy sauce and corn flour.
2. Next arrange the fish cutlet on a plate together with the red date, wolfberries and 1/2 of the Osmanthus Flower.
3. Prepare a steaming pot with metal rack, when the water boils, put the plate of fish on the rack and steam on medium high heat for about 5 minutes.
4. Remove the pot cover, drizzle mirin/glutinous rice wine on it, scatter the remaining Osmanthus Flower and continue to steam for another 2 to 3 minutes till the fish is cooked through.
5. Remove and serve with warm rice.


Note:
~ You can choose any type of fish fillet/cutlet that is suitable for steaming or to your liking.
~ The timing for steaming the fish will depend on the thickness, you can test it after 5 minutes of steaming time, using a chopstick/fork to test the center of the meat.


Osmanthus is a highly perfumed flower, and it is well known that you can smell it nine miles away! It is a deliciously fragrant flowers which carry the scent of ripe peaches or apricots. Other than its refreshing fragrant, in the Chinese Medical terms, it is also used to reduce phlegm if you have a bad cough.

Steam Salted Chicken

This is one of the backdate posts which I have no time to publish it out. We have this dish a few weeks ago on one of the weekend meal together with the Tomato Scramble Egg. The method of this Steam Salted Chicken is sort of similar to the Steam Herbal Chicken. But the main Ingredients here is salt pair with a lot of grated ginger and spring onion to infuse the chicken.

You can use either Chicken Maryland (refers to the thigh and leg)like what I have here or you can substitute it with chicken wings, or cut chicken pieces.

Ingredients:
1 Chicken Maryland, trim
2 Stalks of Spring Onion, cut into sections
1/2 Tablespoon of Grated Ginger
1/2 Teaspoon of Salt
1 Teaspoon of Wolfberries
2 Red Date, halves
1 Tablespoon Rice Wine, optional

Method:
1. Clean and trim the chicken fats, pat dry with paper kitchen towel then rub salt and ginger all over it and set aside.
2. Get a ceramic bowl or deep plate, arrange some spring onion at the base (this is to act as a supporting based to let the chicken cook through easily) then place the marinate chicken on top of it.
3. Next put half of the remaining spring onion on top of the chicken together with the red date and set aside in the fridge to marinate for about 30 minute or longer.
4. Remove from the fridge 5 minutes before steaming and steam it over medium heat for about 20 - 25 minutes or till chicken is cook through when you poke it with fork and the juice runs out clear.
5. Remember to add in the wolfberries and rice wine after 15 minutes of steaming time.

Note:
a) You can also cover the bowl or plate with a foil to keep steam chicken moist and as well trap the fragrant of the dish but then you might need a longer steaming time for this. Usually I will cover only when I add herbs to it so as to keep the fragrant of the herbs.

This is a very fragrant dish that you can serve it with hot rice and use the gravy from the steam chicken to serve with your rice. If you want it to be more herbal, you can add 2 to 3 slices of Dang Gui (当归) on top of the chicken and steam it accordingly.

Steam Corn Kernels Dumplings

I believed most of us will fancy on Sweet Corn which is sweet and full of favour. You can either steam it and eat with a touch of butter or you can use it for making desserts or even salad. Corn contains beta-carotene, small amounts of B vitamins and vitamin C. It is a useful source of protein and is rich in fiber.


This afternoon, we will be having this cute and nutritious finger food to serve together with rice. I made these using Pork and Prawn minces with shredded carrot, water chestnuts and some seasonings. From the usual dumpling skin which used to wrap the filling and steam as we called it Shao Mai (click link to read more) or Siew Mai in more of the Chinese dim sum restaurants. I replace the dumpling skin with corn kernels which will give it a new look and also increase the texture and favour of this dish.

I am sure most of the kids will love this dish because of the corn kernels and it's colourful appearance. This is also another good method to put vegetables and meat together for kids to consume.

Ingredients: (make about 10 dumplings, ping pong ball size)
150g Pork Mince
150g Prawn Mince
20g Shredded Carrot
3 Water Chestnuts, finely chopped
1 Tablespoons of Chopped Spring Onion
1 Teaspoons of Grated Ginger
1/2 Tablespoons of Shallot Slices
Seasonings:
1 Tablespoon of Light Soy Sauce
1/2 Tablespoon of Sesame Oil
1/2 Tablespoon of Cooking Wine
1 Teaspoon of Cornflour
1/2 Teaspoon of Pepper
Coating:
1 cup of corn kernels, either frozen or fresh

Methods:
1. Mixed all the ingredients(except the corn kernels) and seasonings together till well combine and set aside in the fridge to marinate for at least 1 hours or overnight.
2. Put the corn kernels on a flat plate, roll about 1 tablespoon for filling into a round shape then coat with the corn kernels. (You might need to use your finger to stick the corn kernels to the filling.)
3. Set aside on a steam plate and continue with the rest of the rolling and sticking.
4. Steam the corn dumplings on medium heat heat for about 7 - 10 minutes depending on the size.
5. Slowly remove it from the steaming plate and arrange them on the serving plate and prepare the drizzling egg sauce.
6. To prepare the egg sauce, preheat a small frying pan or sausage with some oil, add 1 teaspoon of oyster sauce and let it bubble for a few second then add in 60ml of water, and stir till the oyster sauce is mixed through.
7. Next, slowly add in one tablespoon of beaten egg white and stir until it change colour then add in some cornstarch water to thicken the sauce.
8. Use a spoon to drizzle the sauce on top of each arranged corn dumplings, top with extra chopped spring onions and chillie and serve.

Tips:
a) You can replace the chopped chillies to Chopped Carrot for the topping if this is to serve for kids.
b) To make the prawn mince, you can either chopped the shelled prawn using the back of the knife or you can put it in the food process and blend it together with the pork mince and seasonings.
c) To make an easy egg sauce, you can used ready stock pack and just pour the chicken stock into a small saucepan and then before it begin to boil, stir in the egg white and thicken with corn starch.

Steam Herbal Chicken With BRAND’S® Chicken Essence

Since I had a few bottles of BRAND’S^® Essence of Chicken left in the cabinet, I thought of giving this dish a try. The original dish used Frog and Chicken Essence while I replace it with Chicken and some extra herbs to boost the favour as well as the fragrant.

Ingredients:
1/2 portion of a medium chicken
3 Slices Of Ginger, shredded
1 Bottle Of BRAND’S Chicken Essence
3-4 Slices Of Dang Gui(当归)
4 Red Dates(红枣)
1/2 Tablespoon Gou Qizi(杞子)
Marinade:
1/2 Teaspoon Salt
1 Tablespoon Cooking/Rice Wine
10g Finely Grated Ginger

Methods:
1. Rinse the chicken, pat-fry and season with marinade for at least 30 minutes or more.
2. Arrange the marinated chicken on the plate together with the herbs, cover with foil and steam for about 15 minutes.
3. Remove from the steamer, pour in the chicken essence over the chicken, cover the foil and steam for another 15 to 20 minutes until the thicker part of the chicken is tender.
4. Remove the chicken, braised it with the chicken essence sauce and serve immediately.

Notes:
a) You can used any favour of the Chicken Essence.
b) You may omit the extra herbs if you find it too heaty.

Steam Cod Fish & Double Boil Frog Soup

This is another way of eating cod fish which can enhance it's origin favour as well as giving supplement to the body. Because of the grated ginger to expel wind, black fungi to increase the fluidity of the blood and improving circulation while rice wine kept the body warm.


Ingredients:
1 Piece Of Cod Fish(250g - 300g),雪鱼
5g Black Fungi(云耳), soaked till soft
1/2 Tablespoon Gou Qizi(枸杞子), rinse
1 Tablespoon Grated Ginger
3 Tablespoons Glutinous Rice Wine(黄酒,糯米酒)
1/2 Tablespoon Light Soy Sauce

Methods:
1. Saute the ginger over a low heat with 2 Tablespoons Sesame Oil in a preheated pan until golden browned. Remove and set aside.
2. Washed and trim the soften black fungi and set aside.
3. Rinse the fish and pat-fry, season with glutinous rice wine and soy sauce then arrange on a heatproof plate.
4. Arrange the black fungi and gou qi on the side of the fish, top with pre-fried ginger and drizzle some ginger sesame oil on the fish.
5. Steam over high heat for 10 - 15 minutes until cooked through depend on the thickness of the fish.
6. Remove from heat and serve immediately.

This soup was abit uncommon, as we usually eat Frog that is Stir-fry with spring onion and ginger(姜葱田鸡), Stir-fry Frog in Gong Bao Sauce(宫保田鸡) or Frog Porridge(田鸡粥). So this Double boil frog with herbs is a rather new combination that using pork ribs or chicken.

Ingredients:
2 - 3 Whole Frog(田鸡)
50g Black Beans(黑豆)
6 - 8 Red Dates(红枣)
4 Slices Of Dang Gui(当归)
1/2 Tablespoon Gou Qizi(枸杞子)
5g Dried Longan(龙眼干)
800ml - 900ml Boiling Water

Methods:
1. Soak the black beans into water for at least 2 hour, remove and drained then set aside.
2. Rinse the frogs and blanch into boiling water for a while, remove and place into a double boiler, add in black beans and the rest of the ingredients(remember to rinse the herbs before using).
3. Pour in boiling water, covered and double-boiled over a low heat for about 2 hours.
4. Remove from heat and serve immediately.

Notes:
a) This soup is abit sweet due to the Dried Longan, so if you don't prefer it to be sweet omit the adding the dried longan.
b) If you don't have a double boiler, you can put all the ingredients into a pot and place it in the slower cooker to double-boil over slow/auto heat for about 3 - 4 hours.