Granny’s Chicken Soup
“It has been said that chicken soup is soul food – I completely agree. Most families would have a handy chicken soup recipe of their own.”
Share:
How old were you when you started cooking? 35 years old.
Personal wish: I would love to bake a birthday cake for my daughter’s 2nd birthday and a fruit tart for my wife to celebrate our 3rd wedding anniversary this year.
Jeffrey Yeo , Family Cook under Training Plates
Ingredients
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2 cuts of chicken
1 large thumb young ginger, thinly sliced
3 stalks spring onions, sliced about an inch long
1 tsp top-grade sesame oil
1 tsp canola oil
6 cloves garlic, lightly bashed with skin removed
1/2 tsp coriander seeds, bashed in mortar and pestle
1 tsp white peppercorns, bashed in mortar and pestle
2 large dried scallops, pre-soaked in cold water for 10-15 minutes
2 litres water
2 tins mushrooms, drained
3 large strips fish maw (Prepare with hot, not boiling water. Soak in the hot water for 30 minutes and rinse under cold water before cutting into strips)
A pinch of salt, to taste
Coriander leaves, for garnish
Methods
- Add canola and sesame oil into a large soup pot in high heat. Turn down to medium heat when smoking.
- Add ginger, garlic, coriander seeds and peppercorns. Fry until fragrant.
- Add cut chicken and fry for 7 to 10 minutes. Coat all the chicken pieces with the fragrant oil and spices.
- Add water and turn up the heat to high.
- Bring to boil, then turn heat down to medium low.
- Add dried scallops and mushrooms. Add a pinch of salt.
- Cover the pot for one hour.
- Add the fish maw at the end of the hour after bringing the heat down to a simmer.
- Garnish with coriander leaves.
- Serve with plain rice when ready, alongside the usual condiments of garlic chilli and quality dark soy sauce with heaps of minced ginger.
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