Wednesday, May 27, 2009


This is another of those no frills recipe, where you can just dump everything in the slow crock pot and let it do its time. It's one of those Ready-When-You-Come-Home dish: Prepare before going to the office, and it will be cooked by the time you get home for dinner. The 8 hours or so simmering time will make the chicken to flimsy - even the bones will fall into pieces. However, its soup is something to behold. I guess, that's the trade-off. The low heat simmer brings out a clear rich coloured soup.

However, if you want a firmer meat, 2 hours simmering will do (first on 'high', and then 'auto' when it comes to a boil). But then you won't achieve that flavourful "sweetness" in the soup.


2 Chicken Tights

1 Knob Ginger (10 gm.)
6 Red Dates

12 Wolfberries

8 Fresh Shitake Mushrooms
3 Tbsp. Sesame Oil

¼ Cup White Chinese Wine
¼ Cup Red Chinese Wine
Salt & Hot Boiled Water


Slice a fairly large knob of ginger into thin slices.

Set the pot to 'high'. Pour in the sesame seed oil. Spread out sliced ginger. Let the ginger and the oil emit their fragrance.

This step (bringing out the fragrance) can be omitted if you want.

In the meantime, blanch the chicken thighs over high heat for a minute or so. Remove and rinse them with running water.

Once the oil is fragrant, pour in the white wine...

... followed by the blanched chicken.

Lay down the wolfberries and dates.

Slice the mushrooms into halves or quarters and pile them on top of the chicken.

Leave about ¼ space of the pot free to prevent any liquid overflow.

Pour in enough boiled hot water, just to cover the top.

Add in 2 tsp. of salt and mix well. Cover and set the pot to "low" for about 8 hours.

After the cooking period, skim off excess oil residue on top of the soup. Then add in the Chinese red wine. Put in additional salt if required.

Carefully remove the chicken, let it cool a bit before chopping it into bite sizes with a sharp cleaver.

Have it as a soup, or boil some thread noodle (Mee Sua) to go with it.


albusperi said...

This looks yummy. Is it like the Foochow's mee sua?

Kong-Kay said...

same difference, but with wolfberries and dates for sweetness.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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