This soup is not only delicious, it's nourishing as well. It can be served on its own or with some vermicelli, noodles or a hot bowl of white rice with a vegetable on the side. An easy one pot meal especially on a wet and rainy day. Cordycep Flower and Mushroom Chicken Soup ~ 蟲草花冬菇鸡湯 Ingredients 350 gm free range chicken drumsticks 12 seedless red dates 8 dried scallops 8 shitake mushrooms 8 gm dried cordycep flowers 1 Tbsp goji berries 1 lt water 3 ginger slices Salt to taste Method Rinse the dried scallops, cordycep flowers, set aside. Soak the shitake mushrooms till soft, cut off the stem. Set aside. Blanch the drumsticks in hot water with the ginger slices for about 5 minutes. Rinse the drumsticks in water. In a pot of 1 lt water, add in the drumsticks, red dates, cordycep flowers and bring to a boil. Then turn on to low heat and after half hour, add in the dried scallops. Continue to simmer for about an hour. Rinse the goji berries and add in about 10 mins. befor
This is my first attempt baking a chiffon cake without using the chiffon cake pan but instead with a normal round 7 inch pan and a parchment lined base to ensure a smooth surface for 'frosting' the cake with almond spread. And I inverted the cake with the support of 2 overturned glasses. I adapted the recipe from anncoo's Pistachio Chiffon Cake but I substituted ground pistachio with almond meal. The cake turned out well, delicious, light and soft like any other chiffon cake. Almond Chiffon Cake ~ 杏仁戚风蛋糕 ( Adapted from 'here'. ) Ingredients (A) 4 egg yolks, (70 gm) with shell 45 gm caster sugar 45 gm vegetable oil 30 gm almond meal 60 gm plain flour 2 Tbsp cornflour 1/8 tsp salt 60 gm almond spread 50 gm milk Almond spread and flaked almonds for decoration (B) 4 egg whites 40 gm caster sugar Method Line the base of a 7 inch round pan with parchment paper. You can use a pan with remov