Double Boil Lamb with Dang Gui & Black Beans Soup

Ingredients

50g lamb fillet

30g black beans

6 dried longan

20g chinese Angelica/”Dang Gui”

350ml boiling water

Seasoning

1/2 tbsp Shaoxing wine

1/4 tsp salt 1/2 tsp light soy sauce

Method

1. Wash and cut the lamb intpo pieces, then blanch into boiling water for a while. Remove and drain well.

2. Soak black beans into water over night. Dish up, drained.

3. Put the lamb pieces, black beans and the rest of ingredients into the double boiler. Pour in boiling water. Covered, double boil over a low heat for about 2 hrs. Remove from heat, add in seasoning, mix well. Serve hot.

“Shi Quan Dai Bou” Duck-Soup

Ingredients

1/2 no (350g) village duck

1 package “Shi Quan Dai Bou” herbal mix

600ml hot water

1/2 tsp salt

Method

Rinse the duck and blanch into boiling water for a while. Remove, drain well, then put it into the slow cooker, add in herbals and hot water. Covered and double boil over high heat for approximately 3 hrs. Season with salt before serve.

Cantonese Chicken Wine

Ingredients

1/2 no (400g) chicken kampung

5 chinese mushrooms, soaked

20g black fungus, soaked and cut into pieces

50g fresh ginger, sliced

100ml rice wine

500ml water

2 tbsp light soy sauce

3 tbsp sesame oil

Method

1. Rinse the chicken, cut into small pieces, drain well and keep aside.

2. Heat up sesame oil to fragrant the ginger slices until golden color. Belnd in chicken pieces, stir-fry until aromatic, or until color changed.

3. Pour in water and light soy sauce, bring to boil. Add in chinese mushrooms and black fungus, continue to cook for another 10 mins. Add in rice wine, bringing back to boil. Dish up.