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Chicken soup with an Asian twist

A clear aromatic soup - perfect for warming the cockles of your soul!


  • 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


  • 1.

    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.

  • 2.

    Add the chickens and wings and surround with roughly chopped carrots, onions and celery, rosemary and bay leaves, star anise and garlic.

  • 3.

    Add a sprinkling of pepper and bring to a simmer.

  • 4.

    Cover with water, ensuring chicken is completely submerged.

  • 5.

    Allow to simmer for between 1 hour and 1 hour and 15 minutes, depending on the size of the chickens.

  • 6.

    Remove chicken and allow to cool slightly, before shredding the meat.

  • 7.

    Strain stock twice and return to the stockpot.

  • 8.

    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.

  • 9.

    Thoroughly wash leeks, discarding the green tips, and julienne into 2 inch long strands.

  • 10.

    In a frypan, saute the leeks, chilli, ginger and garlic until tender.

  • 11.

    Add to the stock.

  • 12.

    After shredding the chicken meat, add to the stockpot containing the stock and add sherry & kecap manis and bring to a simmer.

  • 13.

    Taste & season to suit.

  • 14.

    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)

  • 15.

    Julienne the leaves of the greens.

  • 16.

    Ladle into bowls and add the slivered greens in layers.

  • 17.



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.

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