Chicken Soup With Dried Oyster And Dried Sea Whelk
Chicken Soup With Dried Oyster And Dried Sea Whelk

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken soup with dried oyster and dried sea whelk. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Great recipe for Chicken Soup With Dried Oyster And Dried Sea Whelk. Pork Soup with Dried Scallop, Sea Whelk and Chayote for Moisturizing Dryness. Easiest Way to Make Tasty Chicken Soup With Dried Oyster And Dried Sea Whelk.

To begin with this recipe, we have to first prepare a few ingredients. You can have chicken soup with dried oyster and dried sea whelk using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Soup With Dried Oyster And Dried Sea Whelk:
  1. Take 2 liter water
  2. Take 800 grams chicken
  3. Prepare 1 cup dried longan
  4. Get 10 large red dates
  5. Get 3 tbsp wolfberry (goji berries)
  6. Prepare 30 grams dried sea whelk (sea snail )
  7. Get 10 large dried korean oyster
  8. Get 2 stick dang sen ( codonopsis )
  9. Make ready 6 slice dried burdock
  10. Prepare 6 slice astragalus slice

Dried oysters or "ho see" in Cantonese, can be found in well-stocked Chinese and Asian grocery stores. Prepared oyster sauce, available at most grocery stores, adds the essence of oysters to this dish and the signature flavor associated with a number of Chinese dishes. Oyster sauce is a condiment comprised of oyster juices, salt, sugar; some versions include soy sauce thickened with cornstarch. The finished flavor of a recipe with oyster sauce—combined with all of the other ingredients.

Instructions to make Chicken Soup With Dried Oyster And Dried Sea Whelk:
  1. PREASURE COOKER
  2. wash and presoak sea whelk for about 30 minute
  3. OPTIONAL COOKING METHOD 1, put all ingredient into preasure cooker on high for 25 minutes
  4. OR ANOTHER COOKING OPTION 2 ON HIGH WITH CROCKPOT ON HIGH FOR 4 TO 5 HOURS OR SIMER IN POT ON LOW FOR 2 HOUR
  5. Once the soup is ready ,add 1 tsp of salt and simmer another 3 minute and serve
  6. FOR A MORE FLAVOURFULL SOUP I SOMETIME BREAK THE FLESH OF THE MEAT AND SIMMER ANOTHER 10MINUTES

In a sauce pan, scald milk (bring just to a boil). As milk is heating, strain oysters and set aside, saving liquid. In another pot, heat onion and parsley in butter over low heat until soft and translucent. Double-boiled Chicken Soup, Sea Whelk, Matsutake Mushroom, Soaked Nostoc Algae Sautéed Lobster Meat, Black Bean Sauce, Spring Onion Steamed Dong Xing Grouper Fillet, Golden Mushroom, Black Fungus in X. Use a brush to scrub off grit.

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