The Best Ever Chicken Soup

You've probably read about this line in some of my earlier posts - the best things in life are simple.






Just like this chicken soup.  It is so simple to make, yet has such depth and flavour.  You can taste, in each spoonful of soup - the essence of the chicken and the briny richness of the dried oysters and scallops.  Add in some fish maw, and you have the perfect soup for special occassions such as Chinese New Year. 

I also make this (without the fish maw) sometimes as the broth for steamboat.  It makes the perfect soup base for which to add all the other ingredients without clashing with the flavours of the additional ingredients.

At times, I just make this as a one pot meal, just serve with steam rice.

 

Total chicken soup goodness for the soul!

The Best Ever Chicken Soup

• 1 large kampung chicken, skin on
• 10 large dried oysters, rinsed - I used XL size dried Korean oysters
• 5 large dried scallops, rinsed
• 1.5 litre water

I bought a few packets of these XL size dried oysters during
our Hong Kong trip recently.  The prices were 30% cheaper than in Malaysia.

1.  Clean the chicken and cut into halves or quarters.  Blanch the chicken in boiling hot water for about 2-3 minutes.  Drain and set aside.

2.  Pour 1.5litre of water into a deep soup pot and bring to a boil.  Add in the chicken, dried oysters and scallops.  Bring to another boil and let simmer for about 1.5hours.  About halfway through, turn the chicken pieces over and continue to simmer. 

3.  Adjust the taste with some salt and pepper.  You probably won't need much as the soup will be very flavourful.  Switch off the fire and let the soup rest for about 10minutes.

4.  Using a pair of thongs, take out the chicken and cut into large chunks.  Put on a large plate, and drizzle some sesame oil and soy sauce onto the meat.  Serve this together with hot steam rice and the soup.


Tip : if you want a complete meal with vegetables, just get some Chinese lettuce, rinsed them and tear them into large shreds.  Add some into individual soup bowls, and ladle the hot soup onto the lettuce shreds.  The heat from the soup will wilt the lettuce without overcooking them.  

 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover and Aspiring Bakers #28 hosted by Small Small Baker