Tuesday, May 22 2018

VietNamNews

Double boiled abalone with black chicken and Chinese herb

Update: November, 23/2014 - 22:44

with chef Charles Chee Ken Fui from Sofitel Plaza Ha Noi Hotel

This week, seat back, relax and enjoy a herbal and tasty remedy from one of the most top-raking hotels of Ha Noi. You will feel the difference at once !

Ingredients: serves 1

  • 100g black chicken
  • 0.02 box chicken powder
  • 10g dry scallop
  • 0.02 tin bailing mushroom
  • 50g pork rump
  • 10g Chinese ham
  • 0.03 tin abalone clams 2 pcs abalone (0.1 tin) 40g bok choy
  • Other Chinese herb to taste

Method:

  • Choose small chicken, about 0.3kg weight.
  • Rub the black chicken with salt and ginger; cut into pieces and boil.
  • Cook Chinese ham with Chinese herb in about an hour; then split into bowls.
  • Add other ingredients to the bowls and steam in 20 minutes before serving.
  • Finishing: the soup blends well the taste and aroma of abalone, scallop, and Chinese herbs.

You can sample the dish at Sofitel Plaza Ha Noi, 1 Thanh Nien Rd, Ba Dinh Dist, Ha Noi. Tel: +84 (0) 4 3823 8888 ext 5020.

Send Us Your Comments:

See also: