Codonopsis and Shiitake Dried Herbal Soup Mix for Chicken Soup
Soup Mixes — 140 g
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Codonopsis and Shiitake Dried Herbal Soup Mix for Chicken Soup
Ingredients
Codonopsis Root (21%), Chinese Angelica Root (14%), Shiitake Mushroom (14%) [Preservative: Sulphur Dioxide (E220)],Red Date (14%), Longan Pulp (14%), Agaricus Blazei Mushroom (14%), Goji Berry (7%) Percentages rounded to the nearest whole number as shown on the product label.
Allergen information
Packed in a facility that also handles peanuts, tree nuts, sesame and soya. Contains sulphur dioxide (E220).
Storage
Store in a cool, dry place away from direct sunlight. Keep sealed and protect from moisture.
Suggested use
After opening, rinse thoroughly and soak in warm water for 15-30 minutes. Then simmer with meat for 40-60 minutes until fully cooked before consumption.
Produced under an ISO 9001-certified quality management system — View certificates
The Xianyitang Classic Chicken Soup Mix — 經典燉雞湯料包 — is a Cantonese braised chicken soup blend combining codonopsis root (黨參), Chinese angelica root (當歸), shiitake mushroom (香菇), red dates, longan pulp (龍眼肉), agaricus mushroom (姬松茸) and goji berry. Codonopsis, angelica, longan and red dates combine to give this soup a rich, naturally sweet depth well suited to whole chicken or chicken on the bone.
Produced under an ISO 9001-certified quality management system. After opening, rinse all ingredients thoroughly and soak in warm water for 15–30 minutes. Simmer with chicken for 40–60 minutes until fully cooked through before serving. Always cook mushroom-containing soups thoroughly.
Typical uses: Cantonese braised chicken soup, everyday chicken broth.
Goes well with: Whole chicken, chicken on the bone, pork ribs, ginger, salt.
Allergen/additive information: Contains sulphur dioxide (E220). Packed in a facility that also handles peanuts, tree nuts, sesame and soya. Please check the product label before use.
Each pack is pre-portioned for convenience. Rinse the ingredients, add to a pot with your chosen meat and approximately 1.5 litres of cold water, bring to the boil, then reduce to a simmer for 1–2 hours. Season lightly before serving. Serves 2–4.