Double Boiled Abalone Chicken And Morel Soup – 鲍鱼莫雷尔鸡汤

A simple, elegant double boiled soup is best presented over a Chinese New Year meal, or any festive occasion. Apart from being a delicious bowl of soup, this Double Boiled Abalone Chicken and Morel Soup can help ward off physical and mental fatigue, improve one’s mood, regulate blood sugar levels and keep the body healthy as a whole.

What’s more, a dash of BRAND’S® Essence of Chicken Original adds a boost of wellness, making this dish extra tasty and healthy! You can substitute baby morels for dried mushrooms if you’d like too.

Until 8 Feb 17, BRAND’S® is having a promotion for you fans too – simply buy from their website using the promotion code “ABRANDS2017!” and you’ll get $15 off, with a minimum $35 spend there.

Voucher code T&Cs:

•           Voucher code is valid only for first time purchase of BRAND’S® products listed below at EStore

•           Voucher code is valid till 8 February 2017.

•           $15 off with minimum purchase of $35

•           Voucher cannot be redeemed together with any other vouchers or promotions or redeemed against delivery charges, if any.

•           Limit to 1 voucher per customer.

•           Not exchangeable for  cash or any other vouchers, privileges, services or sales merchandises.

•           Delivery charges applies for orders falling below $120 at E-Store.

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  • Servings: 1

  • Time: 4 hr

  • Skill: Easy


  1. 1 bottle Brand’s Essence Of Chicken

  2. 1 chicken thigh

  3. 7 baby abalone

  4. 7g solomon seal

  5. 10g dried baby morel (can be substituted with your favourite dried mushroom)

  6. 12g wolfberries


  1. Blanch chicken thigh in hot water for 5 minutes.

  2. Place in ceramic double boiler.

  3. Add in 6 baby abalone, 7g solomon seal, 5g dried morel and 12g wolfberries.

  4. Pour in hot water, enough to cover the chicken thigh.

  5. Double boil for 3 hours.

  6. Add in a bottle of Brand’s Essence Of Chicken.

  7. Serve hot.

  8. If water level in the pot recedes , top up with hot water.

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