Chicken Soup with Blaze Mushroom and Chestnuts

Tried and tested with Bosch 4D Hot Air Steam Oven

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• 1 fresh chicken
• 50g blaze mushroom, soak briefly
• 2 carrots, sliced
• 200g shelled chestnut
• 15g apricot kernel
• 3 candied dates
• 1 dried tangerine peel, soaked and remove pith
• about 2L boiling water
• salt to taste

• 1. Boil a pot of water. Blanch chicken for about 8 minutes. Remove and clean.
• 2. Place the chicken, blaze mushroom, carrots, chestnut, apricot kernels, dates and dried tangerine peel into the stewing pot.
• 3. Fill with boiling water and cover with lid.
• 4. Preheat Steam Oven with steam+ to 100˚C then place the stewing pot into the oven for about 2 hours.
• Tips: The chicken must be blanched before stewing. This procedure keeps the soup clear.

Steam+ 100˚C

Cooking time: 2 hours.

(Preheated steam oven)