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

Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥

These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
300 gm plain flour                                                                        100 gm caster sugar125 ml vegetable oil (may need a bit more or a bit less)1/8 tsp salt1 tsp baking powder1 tsp sodium bicarbonate1 egg beaten to glazeMethod Sieve flour with the ba…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Nestum Raisin Cookies ~ CNY 2020 麦片葡萄干饼干

There is a huge variety of cookies come every Chinese New Year and this time I'm sharing with you a very simple and easy to make Nestum Raisin Cookies.  The ingredients are very basic for any cookie recipe but the star ingredient is of course, Nestum.  Crunchy and crispy Nestum Raisin Cookies to serve your guests this Chinese New Year and I hope you will like it!



Nestum Raisin Cookies ~  CNY 2020   麦片葡萄干饼干
Ingredients
250 gm butter140 gm caster sugar280 gm self-raising flour1 egg yolk40 gm Nestum60 gm raisins1/2 tsp vanillaa pinch of saltMore Nestum to coatMethod Beat butter and sugar till creamy, add in the egg yolk and vanilla, mix well.Sift in the flour, add in the nestum and raisins.  Mix well.Pinch some dough about the size of a 20 cent coin, lightly roll onto some Nestum to coat and place onto a parchment lined baking tray, about an inch apart.Bake in a preheated oven @ 180 deg.C for about 10 to 15 mins.  Let cool for a minute before removing onto a wire rack to cool completely…