Confinement chicken wine soup 鸡酒 | A Cantonese recipe from my mom

Broadly speaking, the attitudes of the West and the Cantonese towards soup-making are sharply contrasting. The Cantonese tend to prefer a cleaner taste to meat broths, while soups in the West tend to have strong, aromatic, and savoury flavours. Think about French onion soup, which hinges on caramelization, a layering of herbs, and a rich beef broth. You top the finished dish with a crunchy crouton and melted cheese. On the other hand, Cantonese cuisine rests on the tenets of freshness, natural sweetness, and clarity - all it asks is for the ingredients to speak for themselves.
Recipe: sgpnoodles.substack.com/p/on-...
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[@basmahalalqum1663]

So delicious ! Thank you ❤️

[@viet862]

It turns out so good .. I am so thankful for your tips esp the chicken. My family enjoy this dish. Like your sweet voice too!

[@sgpnoodles]

Thank you Irene! i'm glad you enjoyed it! 🙂

[@abigailheriyantisanchez6323]

Can i use other kind of fungi?