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

Pandan Coconut Milk Bread ~ 香兰椰奶面包

  I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter. Pandan Coconut Milk Bread   ~    香兰椰 奶 面包 Ingredients  80 ml warm milk )    Yeast  1 tsp dry yeast      )   mixture 300 gm high protein flour 1 tsp seasalt 30 gm sugar 1 egg,  55 gm 80 ml coconut milk (I used Ayam brand coconut milk) 25 gm cooking oil or coconut oil 1/2 tsp pandan paste cornflour to dust Method Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mi

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add