Chicken Soup with Blaze Mushroom and Chestnuts

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) Place in preheated 100˚C steam oven, steam for about 2 hours.

5) Add salt to taste and serve.

The chicken must be blanched before stewing. This procedure keeps the soup clear.

Bosch Steam Oven imitates the traditional way of steam cooking. The steaming temperature is controlled precisely to ensure your food is cooked to perfection.