Beauty Collagen Stew with Scallops
(Chicken | Seafood | Contains Gluten | Dairy-Free)
Almost every country and culture around the world boasts of some kind of restorative, comforting chicken soup. The practice of ingesting collagen to fight the effects of aging has been going on in the homes of Japan for years, but has only recently become a mainstream practice. The craze over skin-smoothing collagen has spread to “bijin nabe”, meaning beauty hotpots, with restaurants serving up collagen in the broth. On one of my trips to Japan, I had the opportunity to eat at Hanamidori, a mizutaki restaurant in Hakata serving such collagen hotpots.
When I set out to create a new SouperChef Special, I wanted to make a souper soul food using our homemade collagen stock that has been simmered for more than 16 hours to extract rich flavours and maximum nutrition. It worked wonderfully well when combined with yamaimo (mountain yam) and sea cucumber. Just when we thought this stew couldn’t taste any better, it just did—with scallops! We love how fresh and sweet this thick stew is! With chicken and scallops, it’s the most befitting of soups for the Chinese New Year!
Ingredients: Chicken stock (water, chicken, carrots, leeks, herbs), marinated chicken thigh, The Soup Spoon Collagen Chicken Soup Stock, chicken balls with yamaimo, sea cucumber, scallops, sharksfin melon, shiitake mushrooms, carrots, zucchini, yamaimo, beancurd, black fungus, barley, soy sauce, onions, garlic, ginger
Condiments: Toasted white sesame seeds, chopped spring onion, ginger scallion in oil