6 Essence Soup
- Daniel
- Mar 30, 2023
- 3 min read
Updated: May 20
As I'd talked about "lok mei" in my previous Cheng Tng recipe, I actually thought about making some. But I dislike using pork as the base for the soup. I am also having difficulties in finding those 6 essences and herbs (maybe I should try at a Chinese medical shop next time). I somehow managed to find Soloman's seal tho.
I still have some leftover ingredients, so why not make full use of them? I didn't use any lotus seeds as it won't be 6 essences right? And also, I think that wolfberries are a right fit for the combination. Do you agree?
This is kinda like an impromptu "experiment" too; I just went along with my gut and this is what I ended up with. My very own "lok mei". You will get savory and sweet with a hint of numbing spice at the back of your mouth. I hope you'll give this recipe a try.
Ingredients:
(Serve 4)
Stock:
Chicken Carcasses, 2
Sea Salt, Pinch
Milk Powder, 2 TBSP
Water, 2L
Yellow Onion Unpeeled Coarsely Wedged, 1
Garlic Unpeeled Crushed, 3 Cloves
Ginger Unpeeled Crushed, 1"
Carrots Oblique, 2
Fresh Tomato Coarsely Wedged, 1
Coriander Coarsely Chopped, A Handful
Nori Flakes, Pinch
Szechuan Peppercorns, 1 TSP
Mandarin Orange Peel Homemade, 1
6 Essence:
White Fungus, 1
Pang Da Hai | Malva Nuts, 8
Soloman's Seal, A Handful
Jujube, 6
Dried Longan, 100g
Wolfberries, 15g
White Pepper, Pinch
Mushroom Powder, Pinch
Nori Flakes, Pinch
Toasted Sesame Oil, For Drizzling
Szechuan Pepper Oil, For Drizzling
Equipment:
Heavy Pot
Oven
Directions:
Please visit my "Mandarin Orange Peels" page for the recipe.
Prepare the Chicken Stock
Preheat oven to 200°C (400°F).
Place chicken carcasses in a baking dish.
Sprinkle with salt and milk powder, and toss to coat.
Roast for 25 to 30 minutes, flipping halfway, until browned.
Transfer bones to a pot. Deglaze the baking dish with water and add the liquid to the pot.
Add 2L water and remaining stock ingredients.
Bring to a simmer over medium heat, then reduce to low and cook for 25 to 30 minutes.
Strain and transfer the clear stock to a clean pot.
You can consume or discard the residue.
Prepare the 6 Essence Base
White Fungus
Soak in warm water for about 30 minutes.
Once softened, snip into smaller pieces and discard the tough core.
Rinse well and transfer to the soup pot.
Pang Da Hai
Simmer in a separate pot of water until bloomed.
Cover and steep for 5 minutes.
Peel off skins and remove seeds.
Add the flesh to the soup.
Add Remaining Ingredients
Add all remaining ingredients for the 6 Essence Soup (except nori flakes and oils).
Stir to combine and bring to a low simmer.
Cover and cook for 15 to 20 minutes, stirring occasionally to prevent sticking.
To Serve
Ladle the soup into serving bowls.
Garnish with a sprinkle of nori flakes.
Drizzle with toasted sesame oil and peppercorn oil.
Serve immediately.
A flavor bomb...
Nourishing and refreshing...
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