This prolonged covid-19 lockdown here in Melbourne is wearing many of us down. Besides the ever challenging remote learning for all the kids, parents are feeling so burnt out. Normally I get a few hours of sanity when the all the kids are in school but now with them home 24/7 there's no break at all. I need to prepare at least 2 meals a day and I am almost running out of ideas of what to cook! All these stress are building up and I felt so tired just thinking of what to cook the next day!
Things might not change for another few weeks so I totally need to nourish my body... and mind. They said chicken soup is good for the soul! Finally made this double boiled chicken essence to repair my body. It's not as complicated as it sounds but the result is very rewarding. It is so fragrant and so full of chicken flavors.
What utensils you'll need to prepare this classic tonic:
- 1 small rice bowl
- 1 big soup bowl
- 1 plate big enough to cover the soup bowl
- 1 claypot or stock pot to put in the soup bowl
- 1 pestle
Ingredients
- 1 Free range or farm run chicken between 1.2kg to 1.4kg
Methods
- Wash and clean up the chicken.
- Chop chicken into about 12 to 14 parts. Remove as much skin and fats as possible.
- Using the pestle, pound the chicken pieces to break up the flesh and bones.
- Invert the small rice bowl and place it inside the soup bowl.
- Arranged the pounded chicken pieces around the small rice bowl. Once done, cover with the plate.
- Place the big soup bowl with the chicken into the claypot or stockpot. Fill water till at least half of the big soup bowl and cover.
- Boil the water on high heat till boiling and switch to small/medium fire to boil for at least 3 hours.
- After 3 hours, switch off fire and remove the big bowl carefully.
- Remove the plate and using a thong, pick up all the chicken pieces.
- Carefully pick up the small rice bowl and the chicken essence with flow out.
- Strain into a bowl and serves hot. This will yield approximately 1 rice bowl of essence.
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