Monday, July 16, 2012

Chestnut Chicken Soup with Scallop & Ginseng

A very rich pot of soup! Hubby commented taste like ‘佛跳墙’ Buddha Jump Over The Wall >.<

The dried ingredients : chestnut, mushroom, scallops & mussels

Creations from Peng's Kitchen
  • 250gm pork ribs
  • 3 whole chicken leg
  • 200gm dried chestnuts
  • 20gm dried scallops
  • 20gm dried mussels
  • 10 pc dried shitake mushroom
  • 10gm ginseng, 人参须
  • 2 slices ginger
  • 10 small seedless red dates
  • salt to taste

  1. Bring a pot of water to boil, add in pork ribs and chicken and boil for a min. Drain away water.
  2. Place ginseng in a muslin bag. Put all ingredient, except salt, in a stock pot. Fill in 10 cups water. Bring to boil. Turn down heat and simmer for 3 hours. Add salt to taste.


Anonymous said...

Hi Peng,

Can advise where you buy the dried mussels from? Can't find it is Singapore. Many thanks...

Peng said...

Hi, a fren brought it from china :)

kitchen flavours said...

Slurp...slurp!! Delicious! Wish I could have a bowl! Looks sooooo goood!!

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