忌廉芦笋汤烩富贵鸡Phoenix in Creamy Herbal Asparagus Soup

将菜园鸡用生抽腌好，炸5分钟至金黄色和¾熟。Marinate chicken with light soy sauce, deep-fry in high heat until golden brown or ¾ cooked.

将炸好的菜园鸡混合药材鸡汤蒸大约2个小时至菜园鸡变嫩，再将药材鸡汤沥好待用。Add in ingredients for herbal chicken soup base, bring to steam for approximately 2 hours until the chicken becomes tender. Strain herbal chicken soup, use as required.

将芦笋汤材料混合⅓药材鸡汤搅拌均匀，再倒入其余⅔药材汤搅拌，以慢火煮5分钟至滚，加入蒸嫩的鸡和芦笋粒装饰即可。Dissolve the asparagus soup base mix into ⅓ of herbal chicken soup base(prepared) until it mixes well with the soup mixture. Stir the soup mixture into the remaining ⅔ of herbal chicken soup base(prepared). Stir well until the thickness is consistent and simmer for 5 minutes. Add in tender chicken into cooked asparagus soup base to serve.