Double-steamed chicken feet soup with conch, yam and Chinese wolfberries (serves 1) 響螺淮杞燉雞腳湯 (1位份)

Open videoTo PDFIngredients1/3 conch, 3 slices dried yam, 10 Chinese wolfberries, 4 dried longans, 1 fresh chicken foot, 1 dried scallop, 50 g pork shin

Type of cooking

Cooking method: Double Boiling

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Beauty

Recipe Style: Double-boiled Soups

Food by region: Chinese

Occasion & festival: Winter/Autumn

Type of Dish: Soups

Recipe by


Type of ingredient


Meat: Pork

Poultry: Chicken

Preparation1) Soak dried scallop in water for 30 minutes. Blanch pork in boiling water. Rinse in cold water. Drain and set aside. Clip the claws on the chicken foot. Blanch conch in boiling water. Rinse in cold water and slice thinly.

2) Put all ingredients (except Chinese wolfberries) into a double-steaming pot. Add boiling water to cover. Steam in Miele puresteam at 100°C for 90 minutes. Add Chinese wolfberries and steam for 30 more minutes. Serve.

1) 瑤柱浸清水30分鐘。豬腱用沸水汆燙,沖冷水瀝乾。剪去雞腳爪尖。響螺以沸水略燙,沖冷水,切薄片。

2) 除杞子外,所有材料放燉盅內,注入沸水蓋面,放Miele蒸爐以100℃蒸90分鐘。加入杞子再蒸30分鐘即可。

TipsMiele steam oven comes with built-in timer to set the cooking time. It’ll turn itself off when the time is up.