Asian Recipes

Fish Maw And Wild Yellow Gold Ear Mushroom Soup

by TheWeekly  /   November 30, 2018

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This nourishing, collagen-boosting soup uses TCM ingredients that are famous for their beauty-enhancing properties. 

Ingredients

CHICKEN STOCK:

Steps

01.

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.

02.

After four hours, add 1 litre of water and the dried longan meat. Simmer for 30 mins.

03.

Turn off the heat. Strain the stock, discarding the boiling ingredients. You should have about 2 litres of stock.

04.

Pour strained stock into a sturdy pot and add 500 ml of water.

05.

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.

06.

Add the wild bamboo pith and boil for 15 mins.

07.

Add the wolfberries and boil for 3 mins.

08.

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