Festive Steamboat Soup
Ingredients
Auspicious Imperial Broth
1.2kg chicken, blanched
2 tbsp (30g) white pepper corn
25 (60g) Chinese herbs “Solomon's Seal” (Yuk Chuk)
10 (40g) red dates
800g Chinese turnip, cube
1/2 Chinese cabbage (400g)
5 litre water
1¼ tbsp salt
1¼ tbsp white pepper
1 can;MARIGOLD Evaporated Filled Milk
1 tbsp (20g) groundnut, boiled
1 tbsp (20g) black-eyed peas, boiled
1 tbsp (20g) Chinese barley, boiled
1 tbsp (20g) Black bean, boiled
1 tsp (3g) goji berries
Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products
Buy nowMethod
Put chicken, white pepper corn, cabbage, 'Solomon’s Seal', red dates and Chinese turnip in a stock pot.
Pour water and bring it to a boil. Let it simmer for 4 hours.
Pour the broth through a strainer and throw away the filtered items. Pour the broth back into the pot. Add groundnut, black-eyed peas, Chinese barley, black bean and goji berries. Season with salt and white pepper to taste. Add MARIGOLD Evaporated Filled Milk and bring it to a boil.
Pour the prepared sauce into the steamboat pot.
Chicken feet can be used instead of chicken because it contains collagen which gives the broth a richer taste.
