Chicken soup with an Asian twist
Recipe submitted by Philippa
A clear aromatic soup - perfect for warming the cockles of your soul!
Serves 8 to 10
Ingredients
- To cook chicken & create stock:
- 2 whole chickens, wings removed, skinned and excess fat removed
- 2 onions
- 2 stalks celery
- 2 carrots
- 4 cloves garlic
- 3 sprigs rosemary
- 2 inch wedge of ginger, julienned
- 2 bay leaves
- 1 star anise
- cracked black pepper
- 1L chicken stock
- water
- For the soup:
- 3 leeks, finely sliced
- 3 cloves garlic, minced
- 1 Tbls grated ginger
- ½ cup dry sherry
- approx 3-4 Tblsp kecap manis (thick sweet soy sauce)
- 2 tsp finely chopped chilli - red for extra heat, green for a milder tang
- 1 bunch tatsoi - 4-5 bulbs plus leaves
- salt & pepper
- optional extras:
- egg noodles
- corn
Method
- Into a large steamer or stockpot add the stock and bring to a simmer, removing the skin and excess fat from the chicken results in a clearer broth which requires very little skimming.
- Add the chickens and wings and surround with roughly chopped carrots, onions and celery, rosemary and bay leaves, star anise and garlic.
- Add a sprinkling of pepper and bring to a simmer.
- Cover with water, ensuring chicken is completely submerged.
- Allow to simmer for between 1 hour and 1 hour and 15 minutes, depending on the size of the chickens.
- Remove chicken and allow to cool slightly, before shredding the meat.
- Strain stock twice and return to the stockpot.
- Allow to cool, then skim off any remaining fat. (I use several paper towels which I swipe over the surface, which picks up the fat particles) If you have the time, allow the stock to cool in the fridge, it makes removing the fat a whole lot easier, although a little fat does add a nice lusciousness to the soup.
- Thoroughly wash leeks, discarding the green tips, and julienne into 2 inch long strands.
- In a frypan, saute the leeks, chilli, ginger and garlic until tender.
- Add to the stock.
- After shredding the chicken meat, add to the stockpot containing the stock and add sherry & kecap manis and bring to a simmer.
- Taste & season to suit.
- Allow to simmer gently and just before serving, add the chopped & washed stems of the tatsoi (similar to bok choy, but with a more yellow stem and small roundish leaves - use whichever asian greens you prefer)
- Julienne the leaves of the greens.
- Ladle into bowls and add the slivered greens in layers.
- ENJOY!!!
Notes & Tips
It keeps well either in the fridge or freezer, for a quick winter warmer. Especially great if suffering from the flu or a cold - the ginger & garlic work wonders! Although we prefer a clear soup, you could add some double cream for a creamier soup.
