Cherry & Dennis Helper Habitat
Cantonese Ching Po Leung Chicken Soup
廣東清補涼雞湯
Recipe overview
A traditional dried ching po leung mix and chicken make a gently sweet, light soup.
01
Ingredients
Main ingredients
- 900 g chicken pieces
- 40 g dried Chinese yam
- 30 g dried lotus seeds
- 25 g dried lily bulbs
- 20 g dried polygonatum
- 25 g fox nuts
- 8 pieces red dates
- 2 L water
Final seasoning
- 1 tsp salt
02
Tools
- large soup pot
- small saucepan
- colander
- knife
- cutting board
03
Steps
Step 1
Check the dried soup ingredients and discard any debris
Check the dried soup ingredients and discard any debris.
Step 2
Rinse the dried ingredients and soak them for ten minutes
Rinse the dried ingredients and soak them for ten minutes.
Step 3
Pit and rinse the red dates
Pit and rinse the red dates.
Step 4
Rinse the chicken pieces under cold water
Rinse the chicken pieces under cold water.
Step 5
Blanch the chicken in boiling water for three minutes
Blanch the chicken in boiling water for three minutes.
Step 6
Lift out the chicken, rinse away the scum and drain
Lift out the chicken, rinse away the scum and drain.
Step 7
Bring the water to a boil in a large soup pot
Bring the water to a boil in a large soup pot.
Step 8
Add the chicken, all the dried ingredients and the red dates
Add the chicken, all the dried ingredients and the red dates.
Step 9
Return to a boil and skim off the scum
Return to a boil and skim off the scum.
Step 10
Cover and simmer gently for eighty minutes
Cover and simmer gently for eighty minutes.
Step 11
Taste, add the salt, stir and turn off the heat
Taste, add the salt, stir and turn off the heat.
Step 12
Ladle the chicken, soup ingredients and hot broth into bowls
Ladle the chicken, soup ingredients and hot broth into bowls.
Common mistakes
- Do not boil aggressively throughout or the soup will turn cloudy and reduce too far.
Tips
Remove any green germ from the lotus seeds to prevent bitterness.
