Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe : Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs

10 servings

The chicken is de-boned, stuffed and double-boiled to make the sweet soup

Ingredients:

  • 1 spring chicken, about 700g, cleaned

Stuffing:

  • 80g button mushrooms, diced and blanched
  • 80g shiitake mushrooms, diced and blanched
  • 80g carrot, diced and blanched
  • 100g pork loin, blanced and diced
  • 80g lotus seeds
  • 80g gingko nuts
  • 2 tsp chicken stock powder
  • 1 tbso Shao Hsing wine
  • 1 tsp sea salt

Chicken soup:

  • 1 litre superior stock
  • 8g wolfberries
  • 1/2 tsp salt
  • 1 tsp chicken stock powder
  • 1/4 tsp sugar
  • 12 quail eggs, hard-boiled and shelled
  • 16g dried white fungus, soaked for 1 hour

Directions:

  1. To prepare chicken: Remove the main carcass from the inside, leaving the whole bird , with skin intact. Rinse and drain well.
  2. Mix all the stuffing ingredients together and stuff into the cavity of the chicken, seal both ends.
  3. To prepare chicken stock: Blanch the stuffed chicken in hot water and place in the inner pot of a double boiler together with superior stock, wolfberries, chicken stock, sugar and salt. Double boil over low heat for 2 hours.
  4. To serve, place the stuffed chicken and soup in a large serving bowl. Add quail eggs and white fungus and serve hot.


Chinese Soup Recipe

Winter melon Soup recipe , Beancurd and Mung bean Threads Soup, Chicken Herbal Soup, Sea Moss and Mushroom Soup, Chicken and Spinach Soup recipe , Lotus Root and Pork Soup, Double-boiled Fish Maw and Chicken Soup, Chicken Ginseng Soup, Seven Happiness Soup recipe

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 08/07/12.