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Lok Mei Soup comprised of 6 flavour combination, can be cooked serve as a dessert, cooling drink or savoury soup. They are a traditional enhancer used to improve digestive functions, enhance appetite, increase vitality and reduce heatiness. Today I share my mum way as she prefer to boiled Lok Mei with chicken meat instead of Pork meat.
Ingredient A
- 1 Chicken carcass bones (Carcass, chicken feet & neck)
- 1 tsp salt
- 1 tsp chicken granules
- 3 liter water ( + & -)
- 25 g lotus seeds - Lian zi
- 35 g Chinese yam - Huai shan
- 25 g lily bulbs - bai he
- 25 g fox nuts - qian shi
- 25 g Solomon sealrhizome - yu zhu
- 25 g dried longan - Long yan rou
- Heat up boiling water in a sauce pan,
- Using a strainer first add in lotus seed to rinse inpurities for 1 minute for a clearer soup and set aside.
- Next strainer chinese yam, lily bulks and Solomon sealrhizome seed and set aside.
- Next strain fox nuts for 1-2 minutes and set aside. You may notice the boiling water in the saucepan is getting cloudier.
- Heat up boiling water in a sauce pan, using a strainer first add chicken carcass to rinse blood impurites for 1-2 minutes and set aside. Strain the water away and dish up in a bowl
- Let's start with boiling a pot of water add in 5 flavour except dried longan to simmer for 20 minutes. I do not like my dried longan to be too soggy but crunchy instead with this I will
- it later after 20 minutes from now.
- After 20 minutes of simmering, it's time to add in dried longan, chicken meat carcass, feet and neck. Add in salt and chicken granules stir until combine and turn heat down to simmer. And at this point, I top up slightly more water. Continue to simmer until lok mei and chicken are tender.
- Before serving, skim off any fatty oily from the surface of the soup.
- That's it Lok Mei Soup is ready to be serve.