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Wednesday, February 21, 2018

DRIED LILY FLOWER CHICKEN SOUP

Yummy-licious soup for Chinese New Year festive food.   Original recipe is an expensive soup with all the costly ingredients such as big dried scallops, free range chicken and fish maw.  I believe not every family can ‘afford’ this kind of ingredients just in a soup bearing in mind there are other expenses to take care off.   Myself for one will have to think it over if  this soup is for several visiting families [about 25 pax].
 I had prepared this pauper version by substituting scallops and free range chicken with a piece of dried squid and meat  chicken.  It turned out to be a delicious soup which is tasty and good.  At least, my hubby didn't notice it is a pauper version, hehehe!
Recipe adapted from Yum Yum Magazine No. 64 with modifications
Ingredients
[serves 3]
1 large chicken whole leg – skin and excess fats removed – cut big size pieces
2 pairs of chicken feet [can it free from the chicken vendor]
20 gm  dried lily flower buds – soaked, squeezed and knotted, snip off the hard ends
1 small piece dried squids to replace dried scallops
10 red dates
5 slices of ginger
1 piece fish maw – soak to soften, squeezed out the water and cut small pieces
Salt and pepper to taste
750-800 ml water
  1. Blanched chicken feet and chicken pieces with hot boiling water.  Drained.
  2. Bring water to boil, add in ginger,  dried squids, chicken feet, red dates and fish maw.  Let it boil and simmer for  about 15-20 minutes .
  3. Add in chicken pieces and dried lily flower buds,  bring to boil then simmer for another 15 minutes or until chicken pieces are cooked through.  Season with salt and pepper.  [Note -You can double boiled all the ingredients for 2-3 hours]
  4. Serve hot.

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