Skip to main content
logo
Food Advertising by

Double Boiled Herbal Chicken Soup



Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.






clockwise .... red dates, 'hoi chook', wolfberries and dried 'Wai San'









healthy soup, not 'heaty', suitable for both young and old alike





this ceramic double boiled jar has long served its time,......it  cannot contain much soup because of its size, not in use anymore, now an 'antique' show piece.

Recipe for Double Boiled Herbal Chicken Soup

Ingredients
  • 500 gm free range chicken, with skin removed
  • 4 cups hot water
  • 15 gm Wai San
  • 15 gm Hoi Chook
  • 10 gm Wolfberries
  • 15 red dates, seeded
  • Salt to taste
Method
  1. Wash and cut up the chicken to fairly  big pieces, trim off excess fat.
  2. Prepare a double boiler.  I use a stainless steel double boiler pot.  Fill  enough water in the big pot and let it boil.
  3. Add 4 cups of hot water into the smaller pot together with all the herbs and chicken pieces.
  4. Steam for 3 hours, on medium heat, checking on the water level of the bigger pot, now and again.
  5. Add salt to taste, dish out into bowls.
  6. Serve hot.

Comments

  1. this looks so healthy and tasty - perfect for this time of year.

    ReplyDelete
  2. That's a great chicken soup for the body and soul!  Love that cute double boiler!

    ReplyDelete
  3. What a lovely soup. This is something I would want to make for this years flu season. So nutritious!

    ReplyDelete
  4. This soup sounds super good! I love the wolfberries here too!

    ReplyDelete
  5. I definitely need that to give me better health and more strength for badminton & blogging..haha. It looks so delicious....mmmm

    ReplyDelete
  6. Hi there! I found your blog through foodbuzz and just thought I'd drop a note to say that I like what I see. I will look forward to checking out your site more often in the future. :-)

    If you get a chance, check out my blog at www.ajourneytoshare.blogspot.com

    ReplyDelete
  7. I like this soup but I normally just boil the soup in a pot...for 4 person. The double boiled jar is just for 2 person so can't use that :)

    ReplyDelete
  8. Terecita
    Thanks for dropping by, will pop in at your site in a jiffy.

    Mary
    You certainly need more strength for your badminton and 'packing'/'unpacking'!

    Mother Rimmy
    Yes, build up your strength and immunity to ward off the nasty flu!

    Angie
    Yes indeed, Oh, yes, I put it on display,it's older than me!

    Brie
    Yes, good hot soup for the winter.

    ReplyDelete
  9. Me and my kids love any soup! And I like my soup to mix with rice...simply delicious. yum...

    ReplyDelete
  10. I have to make chicken soup with all those chinese herbs I found in my pantry! Yum... I miss mum's soup.

    ReplyDelete
  11. penny
    Ya, mum's soup is always the best.

    My Little Space
    Mixing soup with rice reminds me of my childhood! Ha, ha.

    Elin
    I used the Zebra stainless steel double boiler, enough for 4 persons.

    ReplyDelete
  12. Hello,

    Thanks for the very informative article. I am very new to making soups. Can you tell me what exactly is the Hoi Chook?

    Thks..

    Catherine

    ReplyDelete
  13. Catherine
    Thanks for dropping by my blog. Hoi chook is the same as Yook chook, it's just another grade.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…