Wednesday, 14 May 2014

Steamed Black Chicken And Dried Fig Soup

Steamed Black Chicken And Dried Fig Soup

Recipe source :  Doris Choo @ Sumptuous Flavours

Black chicken is believed by the Chinese to be "poh" that is, it can boost your energy level.. When it is combined with Chinese herbs, dried scallops and mushrooms a tasty and nutritious soup is brewed. 

Try to remove as much fat as possible from the chicken before steaming. Otherwise the soup will be very oily.  

SK and I like this soup . We find it  tasty and naturally sweet. But  then the old saying  "one man's meat is another man's poison" holds true. My youngest son, YS, refused to eat the black chicken. To him the black chicken is yucky!


1kg black chicken
20g Solomon's seal      ( yook chook in Cantonese )
30g dried figs

20g dried mushrooms
1 tsp wolf berries
4 medium-sized dried scallops ( 20g )
2 slices ginger
1 tsp salt
1.2 litres water



1. Chop off the head and feet of the black chicken. Cut the black chicken into halves.
2.  Soak dried mushrooms until soft. Remove the stems.
3.  Place the chicken pieces into a large casserole. make sure the casserole has a tight-fitting lid.
4.  Add in Solomon's seal, dried figs, mushrooms, wolf berries, ginger slices and dried scallops into the casserole.
5.  Pour water into the casserole and cover it.
6.  Steam over boiling water for 2 1/2 hours.
7.  Remove the casserole and add in salt. Stir to mix well.

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