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Double-Boiled Soup with Conch, Sea Cucumber & Fish Maw

响螺炖海参花胶

四川阁总厨莫运乐
Fairmont Singapore

Ingredients
800g chicken, cut into pieces
200g chicken feet
200g fresh conch meat
1.5 litres water
100g dried sliced conch, soaked overnight
400g rehydrated sea cucumber, cut into pieces
400g rehydrated fish maw, cut into pieces
5g wolfberries

Seasoning
30g chicken seasoning powder
10g rock sugar
30g salt

Method
1    Rinse chicken, chicken feet and fresh conch meat.
2    Blanch ingredients from Step 1 till half-cooked. Remove, drain and set aside.
3    Put blanched ingredients, water and seasoning into a stewpot. Cover with lid.
4    Place into a pot to double-boil over low heat for about 4 hours.
5    Add sea cucumber, fish maw and wolfberries. Continue to double-boil for another 2 hours before serving.

 

 

 

 

 

 

 

 

用料
鸡800克,切块
鸡脚200克
鲜响螺肉200克
清水1.5公升
干响螺片100克,浸泡隔夜
泡发海参400克,切块
泡发花胶400克,切块
枸杞子5克

调味料
鸡精粉30克
冰糖10克
盐30克

作法
1    将鸡块、鸡脚及鲜响螺肉过水洗净。
2    将作法1的用料放入沸水锅里,川烫至半熟,取出沥干水份备用。
3    将川烫过的用料、清水及调味料放入炖盅里,加盖。
4    放入锅里,以文火隔水炖煮约4小时。
5    加入海参块、花胶块及枸杞子,继续炖煮2小时即可。

Double-Boiled Soup with Conch, Sea Cucumber & Fish Maw — 响螺炖海参花胶
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