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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…