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Stewed Chicken Soup with Mushroom and Water Chestnut
Ingredients:
1 small chicken (about 2 lbs)
1 1/2 ounces mushrooms
3 ounces carrots
3 ounces water chestnut
2 slices ginger
1 teaspoon chinese cooking wine
5 cups of boiled water
Instructions:
1. Wash chicken. Allow to cook in boiling water for 3 mins. Remove and rinse.
2. Peel carrots. Cut into thick slices. Peel and halve water chestnuts. Soak, trim and mushroom. Squeeze out excess water. Mix well with 1 teaspoon of oil.
3. Put into steaming bowl. Add chicken, wine, ginger, carrot , water chestnut and boiled water. Cover and put the bowl into
steaming pot. Double boil over high heat for 30 minutes. Lower heat and double boil for 2 hours more. Season with salt and light soy sauce.
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