SILKIE CHICKEN CORDYCEPS FISH MAW CONCH SOUP 蟲草花花膠响螺煲烏雞湯
Here’s how to stay warm during the Winter! Silkie Chicken Cordyceps Soup with Fish Maw and Conch 蟲草花花膠响螺煲烏雞湯 is the ultimate nourishing bowl to boost your immune system. Say good bye to cold hands and feet! 喝了手腳不再冰冷。
- Prep time
- 25 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole Silkie Chicken 烏雞
- 1 lb Pork Tenderloin 瘦肉
- 100g Fish Maw 花膠 (more if desired)
- 50g Cordyceps 蟲草花
- 1 piece dried conch 幹響螺片
- 5-6 pieces fresh conch 新鮮響螺頭
- 50g dried Goji berries 枸杞
- 100g Chinese Yam 淮山 / 山藥
- 8 pieces Logan 桂圓
- 2 Slice Ginger 生薑
- dash of Salt 鹽
- 1L water 水
Instructions
- 1
Resuscitate fish maw ahead of time. Soak it in fresh water for at least 24 hours. Best overnight. For bigger fish maws, you will need to repeat the process for 3 days.
- 2
Refresh the water daily and rinse the fish maw with cold water to remove the fishy smell.
- 3
Finally boil water with sliced ginger and green onions. Add soaked fish maw into the pot and wait for the water to cool. Remove the fish maw from the pot. Rinse with cold water. The fish maw is now ready for cooking. You may freeze resuscitated fish maw in a zip-lock bag and thaw before use next time.
- 4
Wash and rinse the ingredients. Soak the herbs in water for at least 20 mins
- 5
Clean the silkie chicken and remove inners , head and tail.
- 6
In a pot of boiling water, blanch the silkie chicken and pork tenderloin to remove impurities for about 5 minutes. Then rinse under cold water.
- 7
Place all your ingredients (Silkie, Fish Maw, Herbs, etc) in a stewing pot.
- 8
Add approximately 1L of water (or appropriate amount so it does not over flow).
- 9
In medium heat, stew for 3.0 hours. Longer if you want a more intense flavour.
- 10
Add a dash of salt approximately 10 minutes before consuming.
- 11
Serve and enjoy!
- 12
發花膠-将花胶用冷水放入雪櫃浸泡一夜
- 13
隔天再用薑蔥滾一煲水放入花膠蓋上，冷备用。
- 14
烏雞去甲、皮，洗淨；瘦肉洗淨、斬件。
- 15
響螺、烏雞、瘦肉放進鍋中，並加入少許生薑和清水煮5分鐘，飛水，撈起。
- 16
再一起與生薑、藥材放進瓦煲內，加入清水 1L。
- 17
先大火煲沸改文火隔水燉約3個小時，
- 18
食前加入適量食鹽調味。