Ginseng Chicken Soup

Ingredients

  • Fresh Ginseng 1
  • Chicken 1 (small)
  • Red date 6
  • Lean Pork 120g
  • Water 2.5L
  • Salt To taste
  • Put chicken and pork in the Inner Pan. Add water. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the chicken and pork for later use. Debowel the chicken.
  • Put all ingredients in the Inner Pan. Add 2.5L of water and heat over Medium Heat. After it has come to a boil, heat it over Low-Medium Heat for a further 20 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 3 hours. Add salt to taste.

Silkie Soup with Fritillary Bulb, Snow Fungus and Coco de Mer

Ingredients

  • Sichuan Fritillary Bulb 20g
  • (A)Snow Fungus 40g
  • Coco de Mer 40g
  • Silkie chicken 1 (small)
  • Water 2.8L
  • Salt To taste
  • Wash the ingredients. Soak the snow fungus in water for several minutes until swollen. Grind the fritillary bulb.
  • Put chicken and water in the Inner Pan. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the chicken for later use.
  • Put all ingredients in the Inner Pan. Add 2.8L of water. Close the Lid. Heat over Medium Heat.
  • After the water comes to a boil, heat over Low Heat for a further 20-30 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.

Vegetable Soup

Ingredients

  • Carrot 150g
  • Daikon 300g
  • Burdock 150g
  • Shiitake mushroom 2
  • Daikon leaf 300g
  • Water 2.4L
  • Salt To taste
  • Cut the carrot, daikon and burdock diagonally.
  • Put all ingredients in the Inner Pan. Close the Lid and heat over Medium Heat. After it has come to a boil, heat over Low Heat for a further 20 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.

Fig, Chinese Pear and Snow Fungus Soup

Ingredients

  • Dried Fig 80g
  • Chinese Pear 3 pieces (650g)
  • Snow Fungus 40g
  • Lean Pork 300g
  • Sweet apricot seed and bitter apricot seed A little
  • Water 2.4L
  • Salt To taste
  • Wash the ingredients. Soak the snow fungus in water for several minutes until swollen. Remove the seeds from the pears and cut them into big pieces.
  • Put pork and water in the Inner Pan. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the pork for later use.
  • Put all ingredients in the Inner Pan. Add 2.4L of water. Close the Lid. Heat over Medium Heat.
  • After the water comes to a boil, heat over Low to Medium Heat for a further 20 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.