Monday, May 22, 2017

Soup Of The Day : Sword Flower Chicken Soup 霸王花雪梨鸡汤

I highly recommend this soup as it helps to soothe the lung and clear phlegm, especially beneficial during this erratic weather! 

  • 500gm kampong chicken, cut into half 
  • 400gm pork bones
  • 40gm dried sword flower 霸王花 
  • 1 large carrot, cut into chunks 红萝卜
  • 1 Chinese pear, peeled and cut into quarters 雪梨
  • 10gm yuzu 玉竹
  • 10gm dried figs 无花果
  • 2 honey dates 蜜枣
  • 2 large red dates 红枣
  • 15gm sweet Chinese almonds 南杏
  • salt to taste

  1. Marinate kampong chicken with 1/2 tsp salt and 1 tbsp Chinese wine. Set aside.
  2. Blanch pork bones in boiling water for 1 min. Rinse well. Rinse the dried sword flower.
  3. Place the pork bones, sword flowers, carrot, pear, yuzu, honey dates, red dates, almonds into a stock pot. Add 2.5L water. Bring to water. Lower heat and simmer for 1 hour.
  4. Add in marinated kampong chicken and simmer for another 1 hour. Add salt to taste if desired.

Let's eat! Stir-fry french bean with olive vegetables, Hainanese pork chop & soup of the day

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