Another yumminess from 'The Chinese Kitchen'. The recipe used a whole chicken but I made do with two drumsticks and halved the seasonings as well (except ehem for the rice wine!).
1. Blanch the chicken in boiling water for 3-4 minutes. Remove and drain. You may also choose to deep fry the chicken in hot oil.
2. Place the parboiled chicken in a pot. Add three big bowls of water (or stock), spring onions, ginger, 1Tbsp Sichuan peppercorns (I replaced it with black peppers), salt and 3Tbsp rice wine. Bring to a boil. Reduce the heat and simmer gently, covered for one hour.
3. Add about a small bowl of red dates (I added dried longans as well) with about 3Tbsp light soy sauce. Stir a little and continue simmering covered for another 50-55 minutes.
4. Enjoy!!
I used more dried longans than red dates..
This really makes a delicious soup!
5 comments:
Can imagine the longan flavour in the gravy! The chicken must be full of flavour and tender!
yes it was, Busygran!! :D
wah you really tried out the recipes from the book hur, good good! :)
looks yummers....
Karen: yalar loads of yummy recipes. trying out the easier ones first hehe :)
Kor: memang yummers!!
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