Double boiled chicken soup w/ ginseng and prawn dumpling

Quintessence chicken soup that has been in process simmer . produce tasty, nutritious soups , combined with a strong aroma of ginseng . contents of various vegetables and chinese herbs along with chicken dumpling. indeed tempting as soup dish . 

Ingrterdients :

  • Chicken stock  – 150 ml
  • Ginseng  – 15 gr
  • Button Mushroom – 20 gr
  • Slices carrot – 15 gr
  • Prawn dumpling (cikau dimsum) – 1 pcs
  • Paisan – 10 gr
  • Chiken dice – 20 gr
  • Keci – 10 gr

Procedure :

Make it chicken stock
  • mixed herbs, garlic, vegetables (mire poix), and peppercorns then place the chicken carcasses in a large/deep bottomed pan. add the water and bring to boil.
  • skim, then turn the heat down to a simmer.
  • continue to simmer gently for 2-4 hours
  • skimming as necessary
  • pass the stock trough a fine sieves

  • cuts mushroom in to 3-4 (boiled)
  • slices carrot in to losange (boiled)
  • cuts ginseng and paisan 1 cm in length, and soak in water and bring to steam, 60 minutes approx. (use its soaked water to adding in the chicken stock)
  • bring to boil the chicken dice and set aside
  • soak keci in a warm water around 5 minutes

place the chicken stock in a pan and bring in to simmer then seasoning, skimming as necessary. put  cooked ingredients and then prawn dumpling together in a soup bowl, then pouring chicken stock inside.

serve immediately


 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s