Solander Dining's double-boiled chicken tea with ginseng

New York's chicken tea has arrived in Sydney.
New York's chicken tea has arrived in Sydney. Photo: Supplied

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.