USEUROPEAFRICAASIA 中文双语Français
Lifestyle
Home / Lifestyle / Photo Gallery

Calm the soul, clear the broth

By Pauline D. Loh | China Daily | Updated: 2012-12-02 13:39

Conch and matsutake soup

This recipe comes from Ku Chi-fai, the executive Chinese chef of the Ritz Carlton Beijing. This fellow Cantonese is a maestro when it comes to making a winter soup, and this is one of his current best sellers.

Calm the soul, clear the broth

Conch and Matsutake soup [Photo by Fan Zhen/China Daily]

Ingredients (serves 4 to 6):

500g frozen conch meat, thinly sliced

1 old mother hen, abt 1.5kg, chopped

50g dried Matsutake slices

4-6 dried Chinese dates or jujubes

4-6 slices of old ginger

Salt to taste

Method:

1. Rinse the blood off the chicken pieces and blanch with boiling water.

2. Divide the ingredients among 4 to 6 individual containers and cover with water up to the three-quarters mark. Tightly cover.

3. Steam the soup in a double-boiler for four to six hours or until the ingredients have given up all their flavor.

4. Cool slightly and serve in the original container, leaving the individual diners to salt to taste.

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US