6 Essence Soup
Updated: Mar 31
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 stock.
Preheat the oven to 200 degrees celsius or 400 fahrenheit.
Transfer chicken carcasses into a baking dish.
Sprinkle salt and milk powder over the top.
Mix to coat well.
Wack into the oven and bake for 25 to 30 mins or until the bones are browned, flipping half way thru'.
*If your baking dish is stovetop proof, you can deglaze with some water.
If not, transfer the chicken carcasses to a pot. Deglaze the baking dish with the same water and add to the pot.*
Add in 2L of water and the rest of the ingredients.
Stir to combine well.
Turn the heat up to medium and bring it up to a simmer.
Turn the heat down to low and cook for about 25 to 30 mins.
Remove from heat, drain and transfer the stock to a pot.
*You can consume the residue or discard them.*
Prepare the 6 essence.
Soak the white fungus with some warm water for about 30 mins.
After 30 mins or once the fungus has softened, coarsely cut into pieces with a pair of kitchen scissors.
Discard the core.
Wash the fungus thoroughly and transfer it to the pot.
Next, add the Pang Da Hai to a pot of water.
Bring it up to a simmer.
Cook until the Pang Da Hai has bloomed.
Cover and set aside to steep for about 5 mins.
Remove and discard the skins and seeds.
Transfer the flesh to the pot as well.
Add in the rest of the ingredients, except the nori flakes and oil.
Stir to combine well.
Turn the heat up to low and bring it up to a slow simmer.
Cover and cook for 15 to 20 mins.
*Stir occasionally to prevent burning.*
Transfer to serving bowls.
Sprinkle some nori flakes.
Drizzle some toasted sesame and peppercorn oil over the top.
Serve immediately.
A flavor bomb...
Nourishing and refreshing...