Ingredient and Portion
Double Boiled Fresh Cordyceps Flower with Dried Conpoy and Chicken Consomme
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From Chef Sam Leong of ToTT Submit
Warm and refreshing,this recipe from ToTT's Chef Sam Leong is perfect for a rainy weather.
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)
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.
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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