IH Hob Recommendations

Recommended Power: 1400W or higher

Slow-Simmering Power Level: 800W for extended cooking and simmering

 

Ingredients

・ Whole hen (small to medium), 1 piece (approx. 1500g)

・ Water, 2 to 3 times the volume of the chicken (enough to completely submerge it in your pot)

・ Salt, 0.5 tsp

・ Garlic, 3 whole heads (approx. 30 cloves)

・ Ginger, 4 - 5 slices

・ Jujubes (red dates), 10 pieces

・ Goji berries, 1 tbsp

・ Cashews, 12 pieces (adds a subtle, creamy richness to the broth)

・ Dried snow chrysanthemum flowers, 10g

・ Rice sake or premium sake, a splash

 

Cooking Steps

1. Rinse the chicken thoroughly, blanch it in boiling water to remove impurities, and rinse clean of any residual blood.
2. Place spring water or RO water into your pot—a cast-iron pot is recommended (avoid using unfiltered tap water).
3. Add the garlic, ginger, jujubes, goji berries, and cashews to the cold water. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.
4. Bring the broth back to a rapid boil over high heat, submerge the chicken, cover with the lid, and cook for about 10 minutes. Skim off any foam or scum from the surface, then turn off the heat and let it steep covered for half an hour using the residual heat.
5. Bring the soup back to a boil just before serving, season with salt and a splash of sake, and scatter the dried snow chrysanthemum flowers on top.

 

* This standard method keeps the chicken meat exceptionally tender, moist, and juicy.

* If you prefer a richer, traditional slow-simmered Cantonese-style broth, place the chicken directly into the cold water at the start. Bring to a boil, then let it simmer on high heat for 60 minutes before serving.