Pages

Friday, 8 February 2013

The Best Ever Chicken Soup

Pin It




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

26 comments:

  1. Hi Esther, I love making Chinese soup with dried oysters and scallops too. It makes the soup so flavorful!

    Btw Happy Chinese New Year to you and your family! xoxo

    ReplyDelete
    Replies
    1. Thanks Yen, happy belated CNY to you and family too. You've been cooking and baking up a storm this CNY :)

      Delete
  2. Hi Esther, yes a very flavourful soup and sooo.....fuss free. Must try, I like the idea of removing the chicken and adding vegetables to the soup. Hmm, good.

    ReplyDelete
    Replies
    1. HI Kimmy, adding chinese cabbage or siew pak choy is my favourite way to have this soup with veg.

      Delete
  3. Hi Esther, Here wishing you Good health, good luck and much happiness throughout the lunar year. 恭祝健康、幸运,新年快乐!

    ReplyDelete
    Replies
    1. Thanks Ann :) Likewise, i hope this year will be a great year of wonderful blessings to you and family too.

      Delete
  4. hi Esther, the soup looks really good
    looking at the ingredients, yes, that must be good!
    Gong xi fa cai to u and family :)

    ReplyDelete
    Replies
    1. Thanks Alice. Blessed CNY to you and family too.

      Delete
  5. Esther, I can imagine the tasty goodness coming from the chicken, oysters and scallops! Hey, I will put this on my next year CNY menu. I like simple dishes that won't get me all frazzled :) And Gong Xi Fa Cai to you and your family!

    ReplyDelete
    Replies
    1. Thanks PH! Gong Xi Fa Chai to you and family too.

      Delete
  6. Yummy chicken soup!!! Esther, happy CNY and Gong Xi Fa Cai!!!

    ReplyDelete
    Replies
    1. Thanks Esther. happy belated CNY to you and family too.

      Delete
  7. Hi Esther, happy new year to you and family. Gong Xi Fa Cai.

    Your comfort soup look so good, love the big oyster. Yummy!

    ReplyDelete
    Replies
    1. Hi Amelia, happy belated CNY to you and family too.

      Delete
  8. Hi Esther! Chicken soup is something I will never get tired of. My Mum-in-law taught me how to cook a few healthy Chinese chicken soups and one has something similar to the oysters you've used. It is so wholesome and flavourful. I can imagine how good your chicken tastes with rice. It looks meltingly tender.

    ReplyDelete
    Replies
    1. Hi Adora, you are right, after gently simmering it for almost 2 hours, the chicken is tender and falling off the bone.

      Delete
  9. Esther , that's one scrumptious and very expensive soup :D Wish I can grab a bowl or three of that lol

    Here's wishing you and your family Kung Hei Fat Choi !!! May the year of the Snake bring you good health , happiness and good fortune !!!

    ReplyDelete
    Replies
    1. Hi Anne, yea that's a pretty pricey pot of soup, but for our own family it's ok ya :) Happy belated CNY to you and family too, there must be lotsa CNY action in HK!

      Delete
  10. Hi Esther,

    Totally agree that just these 4 perfect ingredients will make a perfect Asian chicken soup... Yum!

    Before I go, I have to say this... Happy CNY! Gong Xi Fa Cai! Wishing you best of luck, good health, happiness and everything!

    Zoe

    ReplyDelete
    Replies
    1. Thanks Zoe. Happy belated CNY to you and family too.

      Delete
  11. Wow~ Esther,

    Thanks for sharing this soup. I love soup especially using chicken as the soup ingredient. I have not tried adding dried oysters in chicken soup so I am going to bookmarked this and try when i get some oyster :)

    ReplyDelete
    Replies
    1. Hi Elena, thanks for dropping by! Dried oysters add a whole lotsa flavour to the soup, i'm sure you will like it :)

      Delete
  12. Hi Esther,

    Would like to invite you to submit this chicken dish to my Aspiring Bakers event, the theme for this month is chicken. :)

    Check here
    http://smallsmallbaker.blogspot.sg/2013/02/aspiring-bakers-28-chicken-feast-feb.html

    Cheers,
    SSB

    ReplyDelete
    Replies
    1. Thanks SSB for this invite! I will most certainly join in :)

      Delete
  13. Nice soup! You chicken looks perfectly braised in the soup. Where do you find good kampong chicken in KL? I have hard time finding good ones that are not water injected.

    ReplyDelete
    Replies
    1. Hi Holly, i usually get my kampung chicken from the wet market in Kampung Cempaka in PJ. My other reliable supplier is my MIL ;)

      Delete

Feel free to leave your comments here. If you are not a blogger, just select profile and choose "Name/URL", fill in your name and leave the URL blank. Thanks and hope you enjoy the postings here, or better still, get to try some new recipes from here. Cheers!