Cooking Chinese Soups With a Thermal Induction Pot

Cooking Chinese Soups With a Thermal Induction Pot

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.

For more videos, visit us on YouTube.

 What makes this pot so special?

  • Due to its engineered induction design, the pot itself will retain heat and continue to cook by itself
  • This pot doesn’t need power!  It’s 100% energy efficient cooking.  You’ll need to use the inner pot to cook on a stove to a boil for about 30 minutes before putting it into your thermal pot.
  • Easy to clean
  • The inner pot can be used with or without the external thermal base (use it like a normal pot)
  • They come in a lot of various sizes:  3L, 4L, or 5L is what I’ve seen available
  • Durable outer base
  • Safe to use

 Where to buy this?

  • In Hong Kong, there are many Japanese and Chinese brands available, such as Zojirushi, Tiger, and Thermos.  I’ve got a Zojirushi at home in HK and I love it!
  • In Toronto though, I could only find Tiger and Thermos physically in Chinese Appliance and Home Stores (check First Markham Place).
  • There are also limited options Online that are Tiger, Thermos, and SunPenTown.
  • Having used both Tiger and Zojirushi, they operate quite similarly and produce the same outcomes!

Thermos 4.5L Stainless Steel Thermal Pot

    Thermos 4.5L Shuttle Chef Thermal Pot

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      Abalone in Chicken Soup

      Abalone in Chicken Soup

      Soup Name: Abalone in Chicken Soup

      Traditional Chinese Name: 鮑魚清雞湯 (bào yú qīng jī tāng)

      Introduction:
      This soup is a powered up version of the Chicken Herbal Soup. Packed with the natural sea-sweetness of the abalones and herbs, it’s a great soup for the cold winter months or confinement. You can eat the abalone as whole pieces (usually the smaller ones are cheaper, but it’s still an expensive soup), or sliced thinly and dipped in soy sauce.  Regardless, don’t waste the abalone!  In addition, I know it says Chicken soup, but the Chinese commonly also add a small pork shank or pork bone to their otherwise known as Chicken and even Fish soups.  You can’t get away from the staple pork.

      What Ingredients are required?

      1 fresh whole chicken, prepared and quartered
      1 pound of fresh pork shank (or any other pork parts for soups is suitable)
      6-7 fresh small abalones (or dried)
      5-6 dried scallops (conpoys)
      1 handful of wolfberries
      20 g of dried peanuts (for soups)
      20 g of euryale or fox nuts
      5 sticks of dried Chinese yam
      2 litres of water


      How do I prepare it?

      1. Prepare chicken (in quarters) by rinsing and blanching in a pot of boiling water (let it boil for about 2-3 minutes)
      2. Remove chicken and set aside
      3. Boil your pork in the same pot of boiling water as the chicken (for 2-3 minutes)
      4. Drain water and set aside
      5. Wash and clean abalone (with a toothbrush to be sure to brush off all the black residue)
      6. Wash and soak for 10 minutes all the dried herbs
      7. Boil your soup water
      8. When your soup water is boiling, add all the ingredients together
      9. Boil on high heat for 30 minutes and reduce to low boil for another 2 hours.
      10. Serve and enjoy!

      Any benefits?

      • Excellent warming soup for cold days
      • Good to increase blood circulation and blood flow
      • It is considered to be of the “healing” categories of soup
      • If used for confinement, you can make the soup more concentrated (less water or more ingredients)

      Any precautions?

      • As the whole chicken can be oily, be sure to remove all oil before serving
      • Minimize herbs when used for children (above sampling suggested)
      • Peanuts are also introduced in this soup, so remove or avoid giving to children as suggested with potential peanut allergies

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