Feel like having a soupy day. One of my other
half’s favorite.
For soups I usually use village chicken, or
“kampung chicken”. You must be wondering what I meant by that. Village chicken
here means the chickens are free and roam all over in the village, not to
worry, it will get home by itself. Their meat is much tougher as they have
built stronger muscle tissue by running around all day and have less fats. If
it is not cooked long enough, the meat will remain real tough to be eaten. Of
course when it is in the village, chickens won’t be having any antibiotic or
hormone japs for growth. Sounds healthy? That is the old story I know about the
village chicken. Unfortunately, these days the modern large production for
sales, I have no idea how the processes are.
Seriously, talking about fats in the soup. I
tried using normal chicken once, even after removing the fats on the surface of
the chicken, after boiling, the whole pot is still floating with thick yellow fats.
I did not add any artificial seasoning. For
me, I bought a whole big pack of dried scallop because it is my favorite. Not
your favorite? you could replace it with dried oyster, dried mussel. It is now
a Taste - full soup.
Ingredients
1 old cucumber, 2 dried scallop
½ chicken
1 tablespoon wolfberries, 1 or ½ tablespoon
salt
1 dash pepper to chicken
Prepare & cook
Wash clean chicken, remove yellow fats
Old cucumber, wash and scrape of the dirt on
skin by using the back of your knife or spoon.
Remove seeds of the old cucumber, slice it
about 1 cm each
Par boil chicken 5 minutes to remove impurities
Add all the ingredient
1 old cucumber, 2 dried scallops
½ chicken
1 tablespoon wolfberries
Add more water
Boil 20 minutes at medium heat
Tasting
time, 1 or ½ tablespoon salt
Low heat for another 1 hour or 45 minutes
1 dash pepper to chicken
When you remove the impurities of the soup at
the beginning.
1.If you have no time, pour all the soup away together
with the impurities.
2. If you have more time another 30 minutes,
another old fashion method which is more tedious but makes the end outcome more
tasty.
Use a strainer, keep the broth/soup, pour it to
another pot or huge bowl. Why we keep the first round of broth because that is
the sweetest part of the whole soup dish.
My next job is to rinse all the boiled chicken
in water and clean off the impurities stuck in the pot before I really start to
boil the soup. Well of course you could use 2 pots if you wish. But this is
really a lot of work!
You could test it out. This time round, keep the
broth, next time you could pour all away. Add new water to boil. See how the huge
sweetness of the soup changes when you eat at dinner table.
