4hours of brewing
Add into soup to simmer
Today super hard working though not enough rest due to the small one is down at hm.
No appetite so I thought some Collagen soup might be good to warm the stomach.
But my previous batch of collagen broth is running low so I did another batch to make the soup… with additional ones that I frozen.
Served with blanched xiao bai cai How to prepare it…
Marinate the wings with dark soya sauce, oyster sauce, Ginger juice, sesame oil, mashed garlic overnight.
Rice put to steam for 10min under high heat. Then put the wings on top to steam ( can drizzle some of the remaining sauce into the rice to get more flavour) another 20-30min till the rice are cooked.
Because I doesn’t dare to take chicken essence directly. So I immersed it into my dish. I had done with with steam herbal chicken before too. But I prefer this stew. Its so good to eat with rice esp the next day. Sometimes I will add in some mee sua into the gravy….
Herbs I used From a prepack herbal pack. I only used 1/2 portion of it for 6 wing.
Simmer the herbs in boiling water for 20-30min. Amt of water, depends on how much gravy you want and how much chicken you cooking.
I Marinate with some hua diao jiu, dark soya sauce, pepper, sesame oil, some oyster sauce. Leave it aside while you waiting for the herbs to be done.
Slightly stir fry the marinated chicken, add into the herbs that you cooked together with the water. Top up till the chicken are covered, leave it to cook middle heat for 20-25min till cooked.
Once the chicken is cooked to your liking, add in wolfberries. Bring it to a boiling point, add in the chicken essence. Covered with a lid and wait for 10min or till serving time.