What is double boiled soup?
Double boiling is a Chinese cooking technique to prepare delicate food and soup. It is a much slower and more gentle process, characterised by submerging a ceramic pot within an outer pot of boiling water and the pot is then steamed for 3+ hours. It is similar in concept to the double layered metal pots the French refer to as a bain marie. This technique allows the soup to retain its essences, taste, healing properties, nutrient value, moisture – offering maximum benefits to the drinker. Hence it is often used with expensive ingredients such as Ginseng, sea conch and bird’s nest.