This nourishing, collagen-boosting soup uses TCM ingredients that are famous for their beauty-enhancing properties.
- 500 ml water
- 40 g wild yellow gold ear mushroom, soaked overnight. (Remove hard bits of stem and rinse thoroughly)
- 40 g yuzhu (dried Solomon's seal)
- 15 g ba xi gu (princess matsutake), rinsed
- 80 g dried unfried fish maw, rinsed
- 1 honey date
- 40 g wild bamboo pith, rinsed (Snip off 0.5 cm of the woody stem end and cut into 2 cm-thick rings)
- 40 dried wolfberries, rinsed
- 1 tsp salt
- 11 litres of water
- 20 chicken feet, blanched
- 1 whole chicken breast, blanched
- 40 g dried black longan meat
In a large soup pot, bring 4 litres of water to boil. Add the chicken feet and chicken breast. Cover, bring to a boil over medium heat then lower the heat to medium-low. Simmer for an hour and add 2 litres of water. Repeat this for another two hours.
After four hours, add 1 litre of water and the dried longan meat. Simmer for 30 mins.
Turn off the heat. Strain the stock, discarding the boiling ingredients. You should have about 2 litres of stock.
Pour strained stock into a sturdy pot and add 500 ml of water.
Bring stock to a boil and add the yellow gold ear mushroom, yuzhu, princess matsutake, dried fish maw and honey date. Boil over medium-low heat for one hour.
Add the wild bamboo pith and boil for 15 mins.
Add the wolfberries and boil for 3 mins.
Season with salt. Serve piping hot.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper‘s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper