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Granny’s Chicken Soup

  • Serves 8
  • Very Easy

“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.”


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


  • 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


    1. Add canola and sesame oil into a large soup pot in high heat. Turn down to medium heat when smoking.
    2. Add ginger, garlic, coriander seeds and peppercorns. Fry until fragrant.
    3. Add cut chicken and fry for 7 to 10 minutes. Coat all the chicken pieces with the fragrant oil and spices.
    4. Add water and turn up the heat to high.
    5. Bring to boil, then turn heat down to medium low.
    6. Add dried scallops and mushrooms. Add a pinch of salt.
    7. Cover the pot for one hour.
    8. Add the fish maw at the end of the hour after bringing the heat down to a simmer.
    9. Garnish with coriander leaves.
    10. Serve with plain rice when ready, alongside the usual condiments of garlic chilli and quality dark soy sauce with heaps of minced ginger.