Double Boiled Fresh Cordyceps Flower with Dried Conpoy and Chicken Consomme

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Double Boiled Fresh Cordyceps Flower with Dried Conpoy and Chicken Consomme
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Warm and refreshing,this recipe from ToTT's Chef Sam Leong is perfect for a rainy weather.
Ingredient and Portion
50 pcs of fresh cordyceps flower (soak water/quick poached)
3 pcs of chicken drumstick (boneless / quick poached)
5 pcs Conpoy (dried)
5 pcs Chinese dates
A dash of Wolfberrries

Seasoning
1 litre of chicken consomme
1 tsp of salt
1/2 tsp of sugar

Garnish
Chinese wine (hua tiew chiew)
Method
1. Combine fresh cordyceps flower, chicken drumstick, dried conpoy, Chinese dates, and wolfberries into the soup bowl.
2. Bring chicken consommé to boil and season to taste.
3. Pour over fresh cordyceps flower, chicken drumstick, dried conpoy, Chinese dates, and wolfberries.
4. Steam for 45 minutes. Serve.
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