A naturally sweet and comforting chicken soup made with dried scallops, red dates, cordyceps flower and goji berries. The double boiling method keeps the soup concentrated without reducing the liquid, making it a simple and wholesome family meal served with noodles or rice.
* Chicken
* Dried scallops
* Red dates
* Cordyceps flower
* Goji berries
* Water
* Meesua or noodles of choice
* Spring onions, for garnish
1. Blanch the chicken in boiling water, then rinse it clean to remove impurities.
2. Place the chicken, dried scallops, red dates, cordyceps flower, goji berries and water into a double boiler.
3. Cover and double boil for about 3 hours.
4. Cook the meesua separately according to the package instructions, then rinse with clean water to remove the excess starch.
5. Place the noodles in a bowl and pour over the chicken soup.
6. Garnish with spring onions and serve.
If your kids don’t like herbs, keep it simple, just chicken, a few pieces of ginger and dried scallops are enough. You can also use any noodles your kids enjoy, it doesn’t have to be meesua..
* Double boiling keeps the amount of soup from reducing even after 3 hours of cooking.
* The soup becomes naturally sweet, so you can add salt to taste, but I personally don’t add any because I find it sweet enough.
* Remove the chicken skin if you prefer a less oily soup.
* Don’t skip blanching the chicken, it helps give you a clearer broth
A simple one pot meal for busy days and nourishing for the whole family.
A warm and comforting savoury oat breakfast made with instant oats, oat bran, homemade fish paste and shimeji mushrooms. Topped with soy sauce, white pepper, crispy fried shallots and spring onions, it’s a simple high fibre breakfast that can be easily adapted with whatever protein and ingredients you have at home.
Creamy, satisfying, and packed with flavour, this avocado tofu sauce coats every strand of udon beautifully. It's a simple meal made with everyday ingredients, perfect for a quick lunch or an easy dinner.
A cosy little space beyond Instagram, where I'll occasionally share favourite finds, travel tips, little updates and other things I think you'll enjoy.