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.
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)
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.