Solander Dining's double-boiled chicken tea with ginseng
Belgian chef David Vandenabeele of Solander Dining at Sydney's West Hotel, and previously of New York's Langham Hotel, shares his famous chicken tea recipe.
Ingredients
8kg chicken wings
1 whole ginger, grated
2 cloves garlic
10 egg whites
15ml kepac manis (Indonesian sweet soy sauce)
3g ginseng powder
50 goji berries (dried)
Method
Take ¾ of the chicken wings and place in a large pot and cover with cold water. Bring to a simmer and skim, then simmer for 2 hours. Strain and cool. You should have 6 litres.
Finely chop the remaining wings. Mix with whole grated ginger, garlic, ginseng, kepac manis and egg whites.
Stir well into the stock and bring to a simmer until clear. Cook gently for 30 minutes and strain carefully through muslin. Reduce gently and check taste.
To serve, reheat 1⅓ cup gently in a clean pot and place in a glass teapot with goji berries and sliced ginger.
Read more about David Vandenabeele's latest venture here.
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