Fruity flavour of apple and longan with nutritious black chicken
Carambola’s the star in this soup with wai san and longan
It may be time-consuming but the ancient technique of double-boiling is best for nutritious brews. If you don’t have the time to do it yourself, TAN BEE HONG has the answer
WHAT makes the difference between good soup and great soup? Double-boiling of course. This ancient Chinese technique has been used for over 3,000 years and, despite technological advances in culinary equipment, double-boiling continues to be associated with nutritious soups.
sIn the past, double-boiling was synonymous with herbal brews. It’s particularly recommended for delicate ingredients like birds’ nest and sharks’ fin as double-boiling allows the ingredients to slowly release their nutrients into the soup. The technique ensures there is no loss of liquid or moisture, making it ideal for brewing expensive Chinese herbal medicines.
At Nikko Hotel’s Toh Lee Chinese restaurant, head chef Chan Chong Yan is a firm believer in double-boiling. This month, he is filling the kitchen with the goodness of double-boiled soups that put back what the stress of modern living depletes. Don’t worry if you don’t like herbs. Chan has a range of fruit soups to go with traditional herbal brews.
For nourishing brews, he recommends Double-boiled Quail With Lychee In Whole Coconut. This is wonderfully aromatic. The fragrance of lychee combines well with the subtle hint of young coconut. An easy to drink soup.
Double-boiled Chicken With Starfruit has longan to lend a fruity sweetness to complement the sharp tartness of starfruit or carambola. There are crunchy slices of the root herb wai san and dried scallops.
Apple gives an inimitable flavour to Double-boiled Chicken With Apple And Ginkgo. Dried scallops add sweetness to the fruity-flavoured soup, with black chicken, ginkgo and longan. Or try the Double-boiled Duck Wings With Tea Mushrooms And Double-boiled Sharks’ Fin With Fresh Water Prawns.
For herbal flavours, Chan offers Double-boiled Snake Head With Fresh Cordyceps and Double-boiled Lamb Shank With Angelica Danggui. The soups are priced from RM38 to RM58.
TOH LEE CHINESE RESTAURANT
Hotel Nikko Kuala Lumpur
165 Jalan Ampang
Tel: 03-2782 6128
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