Chinese Chicken Soup Recipe
I’ve shown a recipe for fresh chicken noodle soup before, but I grew up eating a Chinese style chicken broth/soup. It’s made slightly different than the American version and tastes purer and cleaner. It’s wonderful for stomach ailments or when someone is simply feeling under the weather. I just finished up making a pot because my husband wasn’t feeling that great. It’s delicious, comforting and good for you. I served it up to him poured over fresh rice, pulled apart chicken, a touch of soy sauce and fresh scallion. It would also taste great if you substituted the rice with noodles. Another option is to serve the chicken separately from the broth/soup and dip the chicken into a chili oil, mixture of soy sauce and sesame oil, etc.
1 whole chicken cut up, skin on
4 bunches of scallion chopped into thirds
A few thick slices of fresh ginger
Boil enough water to cover the chicken. When the water is boiling place the chicken in and boil for five minutes. Toss the water out and keep the chicken in the pot. This will get rid of any blood, dirt, broken bone, etc that you don’t want in your broth.
Fill the pot with chicken back up with water so that the water is 3-4 inches above the chicken. Put in the ginger. Bring back to a boil and then simmer for 1 hour and 40 minutes. Simmer it slightly uncovered and once in a while skim the fat that floats to the top off and throw out the fat. This makes for a very pure and clean broth. Place the scallions in the pot and simmer for another 20 minutes covered.
I added a big splash of soy sauce to finish it off, but if you don’t want any salt in it, just leave as is.