Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙

Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙

Recipe source :  Doris Choo of Sumptuous Flavours (after listening to narration of a shop proprietor's basic instructions)

Fables had it that this soup was so fragrant that a monk jumped over a wall to trace and followed the wonderful aroma of this soup. The fable became a reality today in my home! The aroma that wafted from the steam oven was truly delicious as the soup was stewing. We all knew it would be great without having to taste it!

Finally I get to taste my own home-styled version of this much fabled "fatt thieu cheong". Thanks to the shop proprietor who persuaded me to buy these mini abalone way before shops started stocking up Chinese New Year goodies. 

Anyway, one of my children was back early for Chinese New Year and has to work during the festive season. So, we decided to celebrate with him first before he goes back to work. My family finds this very delicious. The dried baby abalone which had been soaked for 5 days until soft and then steamed for 3 hours tasted succulent and juicy. In fact we preferred this dried variety to the canned ones. Each springy bite is filled with the rich aroma and wholesome goodness of authentic abalone. Good! Really good!

Truly awesome to the last drop!

Note : the instruction to soak the dried abalone for 5 days until soft was taught by the shop proprietor who sold these abalone.

Ingredients

5 mini dried abalone
1/2 old chicken, quartered
40g dried fish maw(optional)
3 big dried scallops
5 red dates, pitted
1 tbsp wolf berries
6 slices pau-sum
3 pieces wai-san
4 dried mushrooms, soaked until soft
800ml water
2 slices old ginger
1 tbsp rice wine
salt  (optional )

Dried mini abalone

Mini abalone - after soaking for 5 days in the fridge

Dried scallops

Dried mushrooms

From left to right : wolfberries, pau-sum, red dates, wai-san

Method

1.  Soak dried abalone for 5 days until soft. Leave them in the refrigerator. Clean them properly before use.
2.  Soak fish maw until soft. Add 1 tsp vinegar into about 500ml water. Bring to a boil and boil the soaked fish maw to remove the fishy smell and the oily odour. Repeat process if the fishy smell is not removed after the first boiling. Alternatively you can leave out the fish maw if you find preparing it too troublesome because fish maw by itself has little taste.
3.  Place chicken, Chinese herbs and all the ingredients into a ceramic pot. Add in water. 
4.  Steam over high heat for 3 to 4 hours until the old chicken is tender.

Simply irresistible!

The mini abalones were succulent and juicy !

This is absolutely delicious!

The taste is just out-of-this-world!

No wonder there is so much hype about the monk jumping over the wall !

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am also linking this post to Cook and Celebrate CNY : 2015

Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 

Diana of Domestic Goddess Wannabe

  

Ginseng & Chicken Soup 人参鸡汤

Ginseng & Chicken Soup 人参鸡汤

Recipe source :  Doris Choo @ Sumptuous Flavours

I have a box of ginseng roots which has been sitting in my refrigerator for sometime now. It was a lovely gift. However, we were not too sure of its strength or the potency of these little roots for fear of ending up "over-heating" our bodies. I decided to ask the herbal shop proprietor. He advised that I should add in some red dates, wolfberries and some Solomon's seal or "yook chuk" in Cantonese. According to him, the addition of these herbs will counter the "heaty" properties of the ginseng root.

After boiling for three hours we have a pot of very nutritious ginseng soup. The yook chuk had imparted a natural sweetness to the soup.

We are glad that we did not feel any "over-heating" after the addition of Solomon's seal to brew this very nutritious soup.

Ingredients

1 small dried ginseng root
1/2 stewing chicken (old hen) cut into two large pieces
1 tbsp wolfberries, or kei-chi
6 red dates, pitted
30g Solomon's seal or yook chuk
2.5 litres water
1 1/2 tsp salt

 A gift set of ginseng roots

 It's sufficient to use only 1 small root 

 Left :  red dates. Middle : Solomon's seal or yook chuk. Right :  wolfberries

Method

1.  Bring 2.5 litres of water to a boil
2.  Add in all the Chinese herbs, ginseng root and stewing chicken.
3.  Once it comes to a boil again, reduce to small flame and continue to boil for 3 hours.
4.  Add in salt and switch off flame.
5.  Ready to serve.

Double-boiled Pear Soup 川贝蜜枣炖雪梨

Double-boiled Pear Soup 川贝蜜枣炖雪梨

Recipe source :  Adapted from Nourishing & Fine Soups

I was having a bout of recurring mild fever and uneasiness on the chest and a slight cough. My first thought and fear was that I may have blocked arteries or some other heart ailment. Thank God, all was well after a medical check-up. 

My friends advised that I might be afflicted by the heat. Heeding their advice, I looked-up my cookbook on herbal soups and decided to double-boil a pear with candy dates and some Chinese herbs. 

My friend reminded me that I must use a brown-skinned pear.

The Chinese believe that pears are cooling and clears heat from the body. 

Well, the stewed pear tasted more like a dessert than herbal medication! 
In fact, it was very delicious. But, the bottom line was that my cough and the uneasiness on my chest felt much better! 

This concoction may be beneficial for the following ailments:

~ clears cough and flu
~ clears heatiness of lungs and heart
~ clears phlegm

Ingredients (serves one )

12g tendrilled fritillarial ( Chuan bei in Chinese )
1 brown-skinned pear
5g bitter almonds
5g sweet almonds 
1 candy date  ( or 2 dates, depending on preference for sweetness )
200ml water

 Brown-skinned pear

 Chuan bei, in powder form

 Bitter almonds mixed with sweet almonds

 Candy dates

Method

1.  Remove the skin and core of pear. Cut into pieces.
2.  Place pear, Chinese herbs and candy dates into a porcelain container with cover.
3.  Double-boil for 4 hours. No cheating! It must be 4 hours. 

 

Sweet and tasty dessert which is good for clearing heat, cough and phlegm

I am linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)

Hosted by Miss B of Everybody Eats Well In Flanders and 

co-hosted by Charmaine of Mimi Bakery House

 

I am also linking this post to Cook-Your-Book #17

Hosted by Joyce of Kitchen Flavours

Salt-Baked Chicken 盐焗鸡

Salt-Baked Chicken 盐焗鸡

Concept source :  Y3K Magazine Issue 55, 7/8- 2010
Recipe source :  Doris Choo @ Sumptuous Flavours

I followed the concept of using a non-stick pot to bake this salt-baked chicken after reading Y3K magazine. I like this concept because you do not have to stir-fry the coarse salt in a large wok until the salt are hot and popping, which can be very hazardous if the hot salt pellets land on you. Moreover, once the wok is used to fry the salt, it will be damaged as the large amount of salt corrodes cast-iron or aluminium woks.

I adjusted the basic recipe and came up with my own version to cater to my personal preference.  That is because I have tasted a few varieties of salt-baked chicken sold in various shops. The most famous being the Ipoh salt-baked chicken. 

The taste is simply scrumptious! The saltiness had seeped into the meat and it was subtly flavoured by the piece of danggui and red dates. Perfect! It caters perfectly to my family's taste. Everyone is happy ! We had a very satisfying dinner.

Ingredients

3 chicken whole legs
3 pieces danggui
6 red dates, pitted
1 tbsp shao hsing wine
1 tsp salt
2 tbsp hot water
2 tbsp sesame oil, for brushing the baking paper

Materials required

6 pieces of baking/wax paper , cut into rectangles of 30cm x 23cm
1 kg coarse salt
1 large piece of aluminium foil to line the non-stick pot

 Danggui and red dates

Line the non-stick pot with aluminium foil

Method

1.  Place the red dates and danggui into a small bowl. Add 2 tbsp of hot water. Set aside to cool. 
2.  Once cooled down, add in 1 tsp salt and 1 tbsp shao shing wine.
3.  Line a non-stick pot with aluminium foil. 
4.  Fill the pot with coarse salt and heat on medium flame until the salt is hot. 
5.  While the salt is being heated, brush 1 piece of baking paper with sesame oil.
6.  Place 1 chicken whole leg onto the paper, brush with liquid from soaking the danggui and red dates. Then add in a piece of danggui and two red dates.
7.  Place another piece of baking paper under this sheet and wrap up the chicken whole leg. 
8.  Once the salt is heated through, remove half the amount of salt onto another container. Place the 3 pieces of wrapped chicken in the middle of the non-stick pot. Cover the wrapped chicken pieces with the salt  removed earlier and place lid on the pot.
9.  Bake for about 25 to 30 minutes. 
10. Carefully remove the layer of salt and remove the packages. 

Use double layers of baking paper to wrap the chicken thigh

I am linking this post to Cook-Your-Books #16  

hosted by Joyce of Kitchen Flavours

Ginseng Roots - How to store them

Ginseng Roots - How to store them

I have had these old ginseng roots which my late mother-in-law had bought. She had stored them in jars and left them on the shelves where it remained for a long time. 

The other day I brought down the jar to check on the roots. They were very hard, in fact too hard for my kitchen knives to slice. I had to asked for assistance from the shop proprietor selling Chinese herbs to help me cut them into slices.He assured me that the quality of the ginseng roots is still good and to use them sparingly i.e. in small doses in soups and stews as the herbal properties of ginseng is very potent. 

Since I have so many pieces of ginseng roots left, I looked up on its herbal properties. The Chinese herbal books said that ginseng retards ageing and strengthens the immune system. It is good for circulation, improves "qi" and have the power to improve the mental capacity of a person.

The herbal books further cautioned that we consume ginseng only in small doses as over consumption of ginseng may bring about side effects like high blood pressure, insomnia, headache and a rise in body temperature.

Top : ginseng root

Bottom left : ginseng slices. 

Bottom right : odd bits and pieces which can be used

How to store ginseng roots

1.  Dry-fry a bowl of rice grains in a clean pan or wok until the grains turned yellowish.

2.  Remove from pan or wok and cool the fried rice grains thoroughly.

3.  Ensure the fried rice grains are totally cooled down.

4.  Place the ginseng roots into a jar and pour in the cooled down rice grains.

5. You need to change the fried rice grains on a yearly basis i.e. pour away the old grains and fry another fresh batch of rice grains to store the ginseng roots.

Note :  

1.  This is an effective way of storing ginseng roots. 

2.  A method handed down by both my late mother and my late mother-in-law. 

3.  Actually, the shop proprietor who sliced the roots for me, taught me the same storage method.

 This is how I stored them : in rice grains which had been pan-fried in a dry wok.

These are the remaining stock which have been in storage for close to 20 years.

Natoginseng Soup

Natoginseng Soup

Recipe source :  Doris Choo @ Sumptuous Flavours


Chinese medical books often advise that natoginseng  heals injury and disperses bruises caused by minor physical mishaps during sports or physical workouts. It helps to generate new muscles,  increases platelets and accelerates growth in infants and teenagers. 

The elders in my family used to advise that if there are no bruises nor injury that need healing,  then this herb does the work of nourishing and strengthening the body. It is especially good for accelerating growth in teenagers. 


Thus, I find these healing properties very suitable for my sons who are active in sports.The elder son loves to indulge in Thai boxing and is prone to injuries during practice, while the younger boy is an active teenager. I believe this soup will help to disperse the bruises and will help to repair their torn muscles and generate new muscles for them.
 

Ingredients

5g natogingseng ( tin chat in Cantonese )
5 g  dang shen ( tong sum in Cantonese )
2 black dates
3 red dates
50g lean pork
200ml water

Top left : Natoginseng slices. Top right :  Black dates

Bottom left : Dang shen. Bottom right : Red dates

Method

1.  Place Chinese herbs and lean pork into a small ceramic or porcelain cup or container with a fitting lid.
2.  Pour in water.
3.  Place container into a double boiler and allow to double boil for 2 hours. 

Bird's Nest Soup With Three Treasures 三宝巴实燕

Bird's Nest Soup With Three Treasures 三宝巴实燕

Recipe source :  The World of Nourishing & Fine Soups ( cookbook )

A very delicious and highly nutritious soup which is very rich in collagen. Good for strengthening the lungs and regenerates skin cells. According to the herbal cookbook, lotus seeds help to strengthen the spleen and stomach, while gingko nuts nourishes lungs and relieves asthma. 

Ingredients ( serves one )

5g dried bird's nest
3 fresh lotus seeds
2 red dates
3 lily bulbs
3 fresh gingko nuts
Cane rock sugar, to taste
200ml water

 Fresh gingko nuts

Fresh lotus seeds

 Dried bird's nest

Dried lily bulbs

Method

1.  Soak bird's nest until soft. ( about one hour.)
2.  Place bird's nest, cane rock sugar and all the Chinese herbs into a ceramic or porcelain container with a fitting lid.
3.  Pour in 200ml water.
4.  Double boil for about 2 to 3 hours. 

Hasma With American Ginseng 雪蛤炖花旗参

Hasma With American Ginseng 雪蛤炖花旗参

Recipe source :  Doris Choo @ Sumptuous Flavours

The common layman's term for hasma is snow jelly. Some referred to it simply as "winter frog". In Chinese herbal medicine, hasma is reported to be good for improving production of red blood cells and to stimulate brain growth. The Chinese believes that it is good for the lungs and thus helps to curb coughing. Some believe that regular consumption of hasma improves skin complexion. 

Generally, it is believed to be a good natural tonic for overall wellness. 

A friendly shop proprietor who sells Chinese herbs once taught me to add a small piece of fresh orange peel to enhance the flavour of double-boiled hasma. The citrus flavour from the orange peel helps to expel the fishy smell. Combined with American ginseng, rock sugar and pitted red dates, a very delicious and nutritious dessert is made. 

Ingredients (serves one )

2g dried hasma, soaked until soft and gelatinous. 
5 pieces of American ginseng
2 red dates, pitted
150 - 200 ml water
Cane rock sugar, accordingly to individual preference for sweetness
1 small piece of fresh orange peel

Dried hasma

Method

1.  Place American ginseng, fresh orange peel, red dates and rock sugar into a small porcelain container with a fitting lid. 
2.  Pour in 150ml to 200ml water.
3.  Double boil or steam for 1 1/2 to 2 hours.
4.  Serve warm. 

A very tasty dessert which improves the complexion and is good for the lungs

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!

Ingredients

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

 

Method

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.

Ginseng Chicken Soup ( Samgyetang 삼계탕 )

Ginseng Chicken Soup ( Samgyetang 삼계탕 )

Recipe source : Adapted from Maangchi 

I used a dried ginseng root to make this famous Korean Samgyetang. I reckon I cannot follow Maangchi's method which calls for the use of a fresh ginseng root, strictly because fresh ginseng is not available. So I need to boil the dried ginseng to soften it first before using it. If I were to stuff the dried ginseng root into the chicken cavity directly, the root will remain hard and uncooked, while the chicken becomes soft and tender. Then the goodness of the ginseng root will not be released into the chicken and soup.

The aroma of ginseng was rather strong during the cooking process and there was an instance where the flavour of garlic was strong as well. But it was only for a short while. 

The end result? The soup was richly  flavoured by the ginseng root and the chicken. 

Ingredients

1 chicken

1/4 cup glutinous rice

10 cloves garlic

3 red dates

1 ginseng root

 2 litres water.

Top picture: First row :Ginseng root

Second row :Red dates

Third row : Garlic

Bottom picture : Soaked glutinous rice

Method

1.  Soak 1/4 cup of glutinous rice for a few hours.
2.  Place ginseng root in a pot, add water to boil until the root turns soft.  
3.  Stuff chicken with glutinous rice, red dates, garlic and the softened ginseng root.
4.  Place the stuffed chicken into the ginseng soup and throw in the remaining garlic into the soup and boil over rapid fire for 45 minutes or until the chicken is tender.
5.  Serve with salt and pepper.

 

I am submitting this post to Asian Food Fest  : Korea

Hosted by Sharon of Feats of Feast