Chicken Soup

Sealed cooking is just the tonic

The theory and practice of maintaining health through diet has a long history in China, reaching as far back as the 6th century BC and the founder of Taoism, Lao Tzu.

Thursday, 14 June, 2012, 12:00am


11 Hing Wan Street, Wan Chai Tel: 2915 2261 Open: 11.30am-10pm Cuisine: modern Chinese noodle house

Price: about HK$110 without drinks or the service charge.

31 May 2012 - 12:00am


Muir Glen Organic Classic Minestrone

29 Dec 2011 - 12:00am

A Tradition of Soup: Flavours from China's Pearl River Delta

A Tradition of Soup: Flavours from China's Pearl River Delta By Teresa M. Chen

One of my (many) regrets in life is not having learned to make many old-fashioned Cantonese dishes from my grandmother, who was a wonderful cook.

24 Jul 2011 - 12:00am

Send them packing

Takeout breakfast, lunch at a convenient dim sum palace and dinner at a favourite hotpot joint: eating out is so convenient and routine that some families regularly have all three meals outside the home. It's a wonder their kitchens are used for anything more than making tea or the odd bowl of instant noodles.

21 Feb 2011 - 12:00am

Asian grapevine

'How do you drink wine when you are having soup?' The question, posed by an elderly Chinese man during one of my food and wine pairing dinners in Hong Kong, made me pause. 'When you are eating soup, do you take a sip of wine when the soup is still in your mouth or wait a few minutes until your tongue has cooled down?' I thought about the question for a few moments.

27 Jan 2011 - 12:00am

Call of the mild

Chicken soup is popular the world over. The flavour of the soup is mild, which is one reason it's commonly recommended for those who are unwell. Indeed, scientists have proved it does help to alleviate cold and flu symptoms. Even if you're not ill, chicken soup is neutral on the palate and can be dressed up or down, according to your tastes.

Samgyetang (pictured)

7 Nov 2010 - 12:00am

Root of the matter

It's probably safe to assume that ginseng isn't consumed just for its flavour - it has a distinctive, bitter taste that is not to everyone's liking. The root, though, can fetch very high prices because of the myriad curative powers attributed to it - among other things, it's believed ginseng increases sexual prowess and longevity, boosts energy levels and cures cancer and diabetes.

17 Oct 2010 - 12:00am

Hooked on classics

French food has a reputation for being rich and complex and it often is - but in restaurants. The average home cook isn't making elaborate dinners of 25-hour sous vide Wagyu beef cheeks with black truffle demi glace. They are cooking relatively simple and inexpensive dishes with ingredients that can be picked up at the supermarket.

28 Oct 2007 - 12:00am

O broth, where art thou?

There's no place for delicate flavours and light textures in winter soups - they should be hearty and richly flavoured. These soups can be served as a light main course, but for a more rib-sticking meal, serve them as a starter and follow up with a seasonal main course.

French onion soup (pictured)

4 Feb 2007 - 12:00am

A recipe for making money

It's winter, and who wouldn't benefit from a bowl of well-cooked homemade soup? This, no doubt, is why Towngas is sending out a new glossy booklet this week full of soup and dessert recipes, like Chinese ham and chicken soup, sweet potato and papaya soup, or whelk and lean pork soup.

Alarmingly, though, they all take 11/2 to 21/2 hours to make.

27 Jan 2007 - 12:00am

Some like it hot

When I was growing up, my grandmother often served soup during hot weather. She didn't like air-conditioning and believed making us sweat would cool us down.

The following home-style soups are easy to make. And if your air-conditioning suddenly breaks down, you might discover my grandmother was right.

24 Jul 2005 - 12:00am

Short order

Braised chicken with onion and garlic

This rich chicken dish is delicious served with buttery mashed potatoes and sauted vegetables, with something light and cooling for dessert. Don't be surprised by the amount of garlic and onions - they take on a rich sweetness because they're cooked slowly over a low heat. I use chicken legs but if you like, substitute one jointed chicken.

6 Oct 2002 - 12:00am

Economic fine dining

Marco Avitabile has worked at top kitchens in France, England, Switzerland, Italy and Germany in his 24-year career. Since 1995, the Italian chef, who was born in Germany, has been employed by Hyatt, starting at the Grand Hyatt in Hong Kong, where he was chef de cuisine at Grissini restaurant.

7 Jul 2002 - 12:00am

Crystal Jade La Mian Xiao Long Bao

Shop G510-511, Po On Mansion, Taikoo Shing

Tel: 2568 6262

Open: 11am-11pm

The crowd waiting outside this small restaurant at the relatively early lunch hour of 12.15pm made us think that these potential diners must be on to something. So we took a number but, after 45 minutes, left unfed, too hungry to wait any longer.

18 Nov 2001 - 12:00am