Showing posts with label Soup ~ Double-boiled (炖汤). Show all posts
Showing posts with label Soup ~ Double-boiled (炖汤). Show all posts

Monday, 21 September 2009

Cordyceps Militaris Chicken Soup

I have read about the usage of this Cordyceps Militaris in some Chinese Soup Book some months back but I didn't give it a try because I thought we might not be able to find this in Singapore as it is not a common soup herbs. But my view changed when I chance upon a soup recipe from FOOD 4 TOTS called Chicken & Cordyceps Militaris Soup. Thank LK, for sharing this herbs and a wonder soup recipe :)

She mentioned about this herb and how she got it from her mother-in-law. So without hesitate, I also try my luck in one of the Chinese Medical shop in Chinatown where I managed to get hold of this herbs at $11.00 (during their promotion) for "一两 (38g)".

1/2 Chicken
5-7g of Cordyceps Militaris (虫草子实体)
6 Big Red Date (红枣)
1 Tablespoon Wolfberries(枸杞)
5g Yu Zhu (玉竹)
1000ml water

1. Clean, remove the extra fats from the chicken then cut it into half if your double-boiled pot is too small.
2. Bring some water to boil in pot, blanch the chicken for about 2 - 3 minutes, rinse and set aside.
3. Rinse all the herbs and set aside.
4. Next bring the 1000ml of water to almost boil, add in the rinse herbs and bring to boil for about 2 minutes then add in the chicken.
5. Let it bring to boil again then simmer for about another 3 minutes.
6. Transfer to the double-boil pot and place it in a slow-cooker with hot water in it.
7. Double-boiled for about 2 - 2.5 hrs.
8. Serves with rice or you can drink before meal.

1) I just season the soup with pinch of salt before consume. The adding of herbs do makes the soup taste sweet and fragrance so it's ok if you omit the salt seasoning.

According to the shopkeeper by adding some Yu Zhu (玉竹) can nourishes Ying and stimulates saliva to quenches thirst. It also can be used to heals coughing and clears the internal Heat as well as pain the the throat. And there also also a few types of Yu Zhu available is most of the medical shop which I have shown two types over here. The 1 on the left which is darker brown in colour is more towards the fresh cut without being press thin and dry compare to the whiter colour 1 on the right.

Recently I also spot another type of vacuum sealed packing of this Cordyceps Militaris from Fook Huat Chinese Medical Shop (福华). But I am not sure how it taste and look like compare to this type that I get from the Medical Shop in Chinatown. So do give this soup a try if you managed to find this herbs. It really add extra flavour and fragrance to the soup which make it taste great.

Friday, 21 August 2009

Double-boiled Pork Essence

Most of us are more familiar with Essence of Chicken, which we get to drink a very small bowl of Essence extracted from the Double-boiled Chicken. Despite of either using the normal Kampung Chicken or the nutrition Black Chicken that is normally used in Confinement, you can also replace it with Lean Pork or Minced Beef.

But today we are going to try out Pork Fillet Essence. To make your Essence more herbal taste, you can add in a small amount of these herbs to have a light double-boiled Essence. But remember, don't add in too much because it will eventually absorb the liquid during the double-boiled process and you will end up with less essence. Previous post, we make use of American Ginseng Root to double-boiled chicken soup so this round, we shall try on the Stem itself which yield the Ginseng Slices.

Ingredients: (serve 1)
500g Pork Fillet, cut into thin slices or minced
1 - 2 Red Dates(红枣), cut into halves
1 Teaspoon Wolfberries(枸杞子)
4 Slices of American Ginseng Slices
150ml of DOM(法国廊酒), optional
4cm Wide of Dried Hui Shan(淮山), optional
1 Slice of Yu Zhu(玉竹), break into small pieces, optional

1. Wash and trim all the fat from the pork fillet, use the back of the knife to roughly pound the pork slices.
2. Rinse and drain all the herbs then place some of it in the middle of the double-boil pot. (refer to the photo below)
3. Use small saucer or rice bowl to cover the herbs.
4. Place the pounded pork slices over the top of the sauce(refer to the photo below).
5. Lastly sprinkler the reserved wolfberries and other herbs on top, covered and place it in the slow cooker.
6. Add enough boiling water to cover almost 3/4 or more of the double-boil pot then cook over low heat for approximately 2hrs then open and drizzle the DOM evenly on the meat.
7. Continue to cook for another 30minutes. Serve immediately or reserved till later consume.

~ If you are using American Ginseng Slices, you can omit the use of DOM and serve it this Essence to kid.

As this Essence is Double-Boiled with DOM(Benedictine DOM Liqueur), it might not be suitable for kids unless you omit the use of this liqueur. You can prepared this in the mid-afternoon and reheat it to consume it before bedtime.

Saturday, 15 August 2009

American Ginseng Chicken Soup

American ginseng is not a stimulating herb. As a cooling herb it will take a period of time to build up the body before you will "feel" a difference.

Due to the hectic work schedule, tiredness of our mind and body as well as the "heaty" weather recently, I decided to set on this American Ginseng Chicken Soup to revive our strength. Other than the American Ginseng Roots, I also add in some Yu Zhu which is Cool in nature. It influences the lung and stomach channels thus nourishes Yin, prevents internal dryness, extinguishes wind and softens the sinews. It is also commonly used to treat irritability, thirst, intense hunger, sensation of heat in the bones, and cramped and hard muscles.

Ingredients: (serves 2)
2 Chicken Drumstick, skin removed
5g of American Ginseng, root portion
4 - 6 Red Dates, removed seeds
1/2 Tablespoon Wolfberries
5g Yu Zhu(玉竹)
800ml Water

1. Wash, trim and clean the drumstick then blanched in boiling water for a few minutes, rinse and set aside.
2. Rinse the dry herbs then bring the water to boil in a pot and add in the all the herbs except wolfberries.
3. Let it simmer for about 5 minutes before adding the drumstick then continue to simmer for another 10 minutes.
4. Remove the pot from heat and transfer the content to a double-boiler shown in the picture below.
5. Place the double-boiler in a slow-cooker and cook on AUTO heat for about 3 hours. Add in the wolfberries at the very last 30 minutes.
6. You can season it with pinch of salt before serving or so.

As you can reference through the picture, this is a very easy to prepared homemade double-boiled soup which mostly suitable for everyone in the family. You can also replace the Ginseng Root with either Whole Ginseng or Ginseng Slices for different varieties of soup.

Related Post:
1. Double-Boiled Ginseng Chicken Soup
2. Ginseng Black Chicken Soup
3. Ginseng Honey Tea

Sunday, 19 October 2008

Double-Boiled Apple With Gingko Nuts

I believed most of you have heard or even tried the Double-boiled Chinese Pear with either Almond or White Fungus or even both before. It is actually a very good and effect sweet tonic drink to smooth the lungs and ease the phlegm if you are having bad cough. Usually Chinese Physician believed that there are two different types of cough which is the dry and cold cough. As in dry is mainly due to heat in our body due to lack of sleep or consuming too much heaty food.
Dried Figs(无花果)
It is rich in vitamins A & C, proteins and fibers. It strengthens the Spleen, lubricates intestines and helps with dry cough and sore throat. There are two types of figs, fresh and dried. Dried figs are usually used to make soup.

As for myself, I am consider as a weak body build so I cannot take too much of the cooling stuffs, so rather than using Chinese Pear (which is suppose to be cooling) I replace it with Apple which is neutral. The overall effect of this soup will still be the same but the different is it will not be too cooling for those who are having weak body function. Posted by Picasa

Ingredients: (serves 2)
1 1/2 to 2 Big Apple, cut into wedges
10 Gingko Nut(白果), pre-packed type
1 Tablespoon of Sweet & Bitter Almond( 南北杏)
2 Red Date(红枣), cut into wedges
1 Teaspoon Gou Qi Ji (枸杞子)
3 Dried Fig(无花果), cut into halves
800ml Warm Water
Some Rock Sugar, to taste

1. Wash and cored and cut the apples into thick wedges, rinse the rest of the ingredients and put everything(except rock sugar) into a double-boiler and double-boiled in the slow-cooker on auto for about 2 hrs.
2. Remove the cover and add in the Rock Sugar and contine to double-boiled for another 30 minutes.
3. You can served it warm or cool and this is very effective for dry cough.

Notes:a) I used those big pinky type of Apple (refer to the picture above)

Sunday, 28 September 2008

Double-boiled Chinese Pear

It had being quiet sometime for me to post topic relating to soup since my last post on making Lotus Root, Pumpkin and Pearl Bean Soup in May 2008. Today's Soup will be Double-boiled Chinese Pear, it more for nourish of lungs and ease of dry cough. My dear son has being having bad cough for the past one week and after completing his medication he still doesn't seems to have much improvement and the cough is also getting worst. So rather than continue with the western medication, I decided to make him this remedial for cough using some of the Chinese herbs shown below.

Sweet & Bitter Almonds(南北杏), Apricot Seed
Warm. Influences the lung and large intestine channels. Stops cough and moistens the intestines. Commonly used to treat dry cough and constipation.

Chuanbei Mu(川贝母)
Cool. Influences the heart and lung channels. Dissolves phlegm and dissipates nodules. Commonly used to treat chronic cough with yellow or bloody phlegm that is difficult to expectorate.

Gou Qizi(枸杞子), Chinese Wolfberry
Neutral. Influences the liver, lung and kidney channels. Nourishes the essence, brightens the eyes, enriches Yin and moistens the lungs. Commonly used to treat anaemia, sore lower back, vision problems and long term cough.

Sha Shen(沙参)
Cool. Influences the lung and stomach channels. Stops cough, generates fluids and nourishes the skin. Commonly used to treat bloody cough, dry mouth and throat, and dry, itchy skin.

I have made this soup continuous for two days with two different methods. The 1st method will yield a more concentrated amount as I have put some of the ingredients within the pear shell and double-boiled it for it fullness effect. While 2nd method I just placed all the ingredients in a double-boiled and make a more dilute soup. Both me and my dear son prefer the 1st method as it is more sweet, fragrant and concentrated on it's content.Posted by Picasa

Ingredients: (serve 1)
1 Big Chinese Snow Pear,雪梨
1 Teaspoon of Chuanbei(川贝母) powder
1 Red Date(红枣), removed seed
1 Teaspoon Rock Sugar,冰糖
1 Teaspoon Sweet & Bitter Almond(南北杏)
5 - 8 Gou Qizi,枸杞子
About 80ml - 100ml Of Drinking Water

1. Wash the snow pear and cut a small portion off on top and use a spoon to scoop out the core and the flesh to make a pear cup.
2. Wash the herbs and put it into the pear cup together with the rock sugar and Chuanbei Powder.

3. Place the pear cup into a double-boiled then top water to the rim of the pear cup. (do not put any water inside the double-boiler that contain the pear)
4. Double-boiled it for about 2 to 3 hours in a slow cooker and served warm or you can double-boiled it over a stove in a pot for about 30 - 45 minutes over low heat.

a) Chuanbei powder can get from most Chinese medical hall. Usually I will buy $5 and ask them to grind into powder. If for kid consume it can be divided into 4 serving amount, you can check with the person in the medical hall for more details.

Saturday, 4 August 2007

Double-Boiled Ginseng Chicken Soup

Wow... at least, you see a new post at this blog of mine :) This blog had being vacant and waiting for my post for very very long time. Since those unhappy times of mine, I had not being posting any of the food recipes which I think I should do something before this blog collapses...... :)

As usual, for those reader who had being following my blog for sometime, you will knew that I love SOUP. Especially those long stew soup which make me feel comfort after a tiring day of work. It's had be so long..... since I had make any of those SOUP that I long for. I love double-boiled herbal soup. especial with black chicken. But then this round, I didn't managed to grab any so I just replace it with 2 Chicken Drumsticks and it taste just as good as it is. Posted by Picasa

2 Fresh Chicken Drumsticks, wash and remove fats
5 Red Dates
4-5 Pieces Of Dried Huai Shan
1/2 Tablespoon Of Gou Qi Zi
1 Medium Stick Of Dang Shen, cut into 1" pieces
3-4 Dried Soup Ginseng(can refer to the link for picture)
5g Dried Longan, optional

1. Wash the chicken drumstick, remove fat and skin then blanch in boiling water for a few minutes, remove and rinse with water then set aside.
2. Rinse all the dry herbs then add about 700ml water in a small pot and boil the herbs for about 5 - 10 minutes over medium heat.
3. Next add in the chicken drumstick and bring it to boil again.
4. Pour the soup and ingredients into a double boiler and place it in a bigger pot/slower cooker and add enough water to cover about 3/4 of the double boiler pot.
5. Double-boiled over Auto heat(slower cooker) for about 3 - 4 hours then serve during meal before rice or before bedtime.

a) The purpose of adding dried longan is to enhance the sweetness and taste of the soup.
b) If you are not sure about the double-boiled procedure, please refer to this link for picture.

Tuesday, 28 November 2006

Chinese Pear & Honey Sweet Tonic

This is one of the sweet tonic soup that is good for coughing and smoothing of lungs. You can have it at least once a week or twice a month. If you don't like the taste or fragrant of white fungus you can also omit it in this recipe.

These ingredients used are very common and easily to be found in almost every household that usually made soup. But some of you might not have Sha Shen at home so you can just get 1 bundler from the medical shop which cost about a dollar or less and you can use it for a few times.

Sha Shen(沙参)
It's naturally sweet and slightly cold which aids lungs to stomach and blood vessels. It also moistness lungs, stops coughing, grows saliva and stops thirst, slow down fever and coughing and also increase appetite.

White Fungus(雪耳)
It tastes slightly sweet and of neutral nature. It benefits the spleen, strengthens the stomach and expel Dryness. It calms the spirit, treats insomnia and is good for the body type that resists beneficial food.

Sweet & Bitter Almonds(南北杏)
Sweet almond tastes sweet and is of neutral nature. It does not carry any toxic element, and heals coughing. Bitter almond tastes bitter and is of warm nature. It carries slight trace of toxic but heals coughing and expels sputum. Mixing the two together will make a soup that clears the Heat, moistness internal Dryness and avoid coughing.

Ingredients: (serves 2 - 3)
2 Medium Chinese Pears
4 Red Dates
1/2 Tablespoon Gou Qizi
10g Soaked White Fungus
1 Tablespoon Of Sweet & Bitter Almond
6 Strand Of Shan Shen
900ml Of Water
1 1/2 - 2 Tablespoons Of Honey

1. Wash all the herbs and bring the 900ml of water to boil.
2. Peel and core pears then cut each into quarters and put into the double boiler pot.
3. When the water begins to boil, add in all the herbs and white fungus(except honey) and let it simmer for about 5 minutes.
4. Next pour the herbs ingredients into the pot that contains the pears and let it double boiled in a slower cooker for about 2 hrs in Auto/High Heat.
5. Remove about two tablespoon of the soup and let it cool slightly before stirring in the honey and mix well.
6. Pour the honey mixture back into the soup mixture and continue to double boil for another 1 hour.
7. Switch off the heat, allow to cool slightly and serve either warm or cold.
8. Alternately, you can add in the honey before drinking the soup instead of adding it to double-boil.(because some people find that adding in the honey together with the soup to boil will cause the soup to be abit sour due to the honey, and it might also destroy the Vit in the honey.)Posted by Picasa

Notes: This is a very good soup for smoothing the lungs for those working late or feeling heaty. As it also help to stop thirst.

Friday, 11 August 2006

Double Boil Herbal Chicken Essence

For those who had went thru the traditional confinement food, you might have try this Herbal/DOM Chicken Essence before. This soup contains pure chicken juice with herbs and DOM instead of water soup. It's a very "PU(朴)" herbal soup that not only suitable for confinement mum but also can be taken about once a month after the menstruation period.

The way I did my double boil is by placing another pot into the slow-cooker and switch to auto heat to cook. Because I am too lazy to stood by the side on and off to check the heat and water level for normal stove double-boil.

Ingredients: (serve 1 or 2)
I Black Chicken,黑鸡
1 Tablespoon Gou Qizi(枸杞子), reserve 1/2 tablespoon
4 Red Dates(红枣), reserve 2 red dates
1 Slice Of BeiQi(北耆), cut into 3 small pieces
3 Slices Of Dang Gui(当归)
1 Small Stalk Of Dang Shen(当参), cut into small 1"
1 Slice Of Huai Shan(淮山), break into 3 sections
40ml Of DOM Wine(法国廊酒), pour in after cooking 2.5 hrs

1. Wash and trim all the fast and skin away from the chicken.
2. Cut into 4 sections and pound finely with the back of the knife. Keep aside.
3. Rinse and drain all the herbs then place it in the middle of the double-boil pot. Use a medium saucer or rice bowl to cover the herbs.
4. Place the pounded chicken pieces over the top of the sauce(refer to the picture above).
5. Lastly sprinkler the reserved qou qizi and red dates on top, covered and place it in the slow cooker.
6. Add enough boiling water to cover almost 3/4 or more of the double-boil pot then cook over low heat for approximately 2.5 hrs then open and drizzle the DOM evenly on the chicken.
7. Continue to cook for another 30 - 45 minutes. Serve immediately.

Notes: You can used either Kampung Chicken or Black Chicken for this soup. Posted by Picasa

Monday, 24 April 2006

Ginseng Honey Tea

Had being feeling very tired and restless during these past few weeks, so decided to double-boiled this American Ginseng Honey Tea. It is very simple and only required a few ingredients. This drink can calm spirits and nerve as well as cure insomnia.

American Ginseng(花旗参): It is sweet in taste, with a hint of bitterness and cool in nature. It nourishes the Yin energy in the lungs, clears Asthenic Fire, benefit the Stomach and promotes secretion of body fluid. It mainly treats Dryness of Lungs and Stomach and dire thirst and Qi, therefore strengthens the internal organs.

Dried Longan(桂圆肉): Tastes sweet and of neutral nature. It nourishes the heart and the spleen, benefits bloods and calms the spirit. It works well for treating tensions, palpitation, insomnia and forgetfulness.

Ingredients: (server 1)
10-12 Slices Of American Ginseng(花旗参)
8 Dried Longan (桂圆肉)
½ Tablespoon Honey(蜂蜜)
300ml Boiling Water

1. Soak the American Ginseng and Dried Longan in hot water for 1-2 minutes then drain.
2. Put all the ingredients except honey in a small double-boiler pot in a slow-cooker and double-boiled for about 2 hours on low heat.
3. Add in honey then continue to double-boiled for another 15 minutes and serve warm before bedtime.

Notes: When taking this drink it is best that you don't eat any dish or soup that contain raddish or beans for 1 - 2 days, because chinese belived that raddish will drain and absord all the good source from the Ginseng.Posted by Picasa