Today, the mark in our kitchen, a dark ring on the kitchen top, still reminds us of her, DAILY, even though my youngest is already three and the half.
When my neighbour started making chicken essence and told me how it has helped her to feel more energised, I thought I'll start to 'pou' (補/get nourished) again as well.
Here is the way the eldest taught us how to make Chicken Essence.
Recipe for Chicken Essence
Make ~3 rice bowl of essence.
You'll need :
1 kampung or free range chicken
1/4 cup of D.O.M Benedictine (optional)
Method :
1) Cut and skin chicken (the chicken seller can help you with this)
2) Cut off pieces of fat that's still clinging on the chicken
3) Pound the chicken pieces with a pestle or the back of a clever.
4) Arange your double boiler. I didn't have one so what I did was put a smaller bowl over turned bowl in another bigger bowl (make sure the bowls are heat proof or it may crack during your boiling).
If you are using D.O.M, pour in the D.O.M into the bigger bowl before you put in the over turned bowl.
5) Arrange the (pounded) chicken pieces on top of the smaller bowl.
6) Cover your double boiler. In my case, I used a flat plate to cover the top of the bigger bowl, and place the bigger bowl in a wok 1/3 filled with water. Cover the wok. Double boil for 3 hrs.
7) The juice or the essence of the chicken will drip into the smaller bowl. You can remove the layer of oil/fat on the surface of the essence and served when it's warm.
If this is too much trouble for you, then you can always switch to the chicken essence sold in a bottle, but it doesn't taste as nice as the one you make at home, or as nutritious.
When my neighbour started making chicken essence and told me how it has helped her to feel more energised, I thought I'll start to 'pou' (補/get nourished) again as well.
Here is the way the eldest taught us how to make Chicken Essence.
Recipe for Chicken Essence
Make ~3 rice bowl of essence.
You'll need :
1 kampung or free range chicken
1/4 cup of D.O.M Benedictine (optional)
Method :
1) Cut and skin chicken (the chicken seller can help you with this)
2) Cut off pieces of fat that's still clinging on the chicken
3) Pound the chicken pieces with a pestle or the back of a clever.
4) Arange your double boiler. I didn't have one so what I did was put a smaller bowl over turned bowl in another bigger bowl (make sure the bowls are heat proof or it may crack during your boiling).If you are using D.O.M, pour in the D.O.M into the bigger bowl before you put in the over turned bowl.
5) Arrange the (pounded) chicken pieces on top of the smaller bowl.
6) Cover your double boiler. In my case, I used a flat plate to cover the top of the bigger bowl, and place the bigger bowl in a wok 1/3 filled with water. Cover the wok. Double boil for 3 hrs.7) The juice or the essence of the chicken will drip into the smaller bowl. You can remove the layer of oil/fat on the surface of the essence and served when it's warm.
If this is too much trouble for you, then you can always switch to the chicken essence sold in a bottle, but it doesn't taste as nice as the one you make at home, or as nutritious.
No comments:
Post a Comment