Herbal Chicken Steamboat

Recipe by

Made With QL Eggs

QL D'Fresh Eggs

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Details

Steamboat is a great dish to prepare for any CNY celebration dinner. Just make a large pot of steamboat soup then add as many ingredients as you please. You could choose fishballs, mushroom, vegetables, fish, meat and chicken slices, and seafood. The choices are plenty. Family members happily gather around the dinner table and scoop out their favourite things from the hotpot, and enjoy with dipping sauces or other condiments.

QL’s MUSHROOM and Figo brands have the perfect product ranges to prepare a nourishing and delicious steamboat recipe. From traditional white fish balls to lobster balls, seafood tofu, to pumpkin fish balls and taro fish balls, QL Foods makes delicious and healthy steamboat products for a convenient and enjoyable steamboat experience.

Our first steamboat recipe (herbal chicken), is cooked on low heat for a couple of hours using a whole free-range or kampong chicken and Chinese medicinal herbs. The end result is a flavourful herbal soup suffused with the aroma from the herbs.

Preparation time10 minutes

Cooking time2 hour

Servings4 -5

Ingredients

30 g Yuk Chok / Yu Zhu (玉竹)

3 sticks Dang Shen / Codonopsis root / Radix Codonopsis (党参), cut into 3 cm long

2 tbsp wolfberries / Goji berries (枸杞)

40 g Huai Shan (淮山）

12 - 15 pieces dried red dates (pitted)

40 g dried longan meat (元肉/龙眼干)

5 l water

1Free-range or kampong chicken (medium, about 1.2 – 1.5 kg), cut into 6 – 8 pieces, skin removed

Salt to taste

Steamboat ingredients

2 packets MUSHROOM Steamboat Selection 6-in-1

200 g garoupa or snapper fillet, sliced into 1 cm thick

300 g medium prawns, heads removed and deveined

200 g chicken fillet, sliced into 0.5 cm thick

300 g leafy vegetables of your choice, such as Chinese cabbage, lettuce, bok choy, or spinach

1 can button mushrooms, halved

300 g fresh mushrooms of your choice, such as shiitake, shimeji, enoki or oyster

4QL D'Fresh or QL Omega eggs

Noodles of your choice

Method

Bring water to boil in a large pot. Add in chicken pieces, herbs (except Wolfberries / Goji berries) and simmer on low heat for 1.5 - 2 hours.
Season with salt to taste.
To serve, pour stock into a steamboat pot and bring to a boil. Add in the steamboat ingredients and bring to a boil again.
Dish out cooked ingredients with a strainer ladle. Serve with your favourite dipping sauce, fried chopped garlic or shallots, chopped spring onion or other condiments.
Add in noodles and break the eggs to cook in boiling soup.

To find out more about MUSHROOM products and where to purchase, click here.

QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.