Whether you are sick, or just in need of hearty meal, Chicken Soup has always been the remedy for Mee! This dish kicks it up a notch! It’s Jewish Penicillin with a Chinese twist! Try it. It’s good for whatever ails you!
The following guest article was submitted by Judi Gamble of “Chinese Traditions and Culture.com”.
Whole Chicken Chinese Soup
The best thing about Chinese soups is that they are not only wholesome and delicious – but they are easy on the waistline!
This Chinese soup needs more than an hour to prepare and cook – but it is well worth the effort and the wait!
- 3 ½ oz ham chopped
- 2 dried Chinese mushrooms (soaked)
- 3/4 cup canned bamboo shoots (rinsed)
- 1 whole chicken
- 1 tbsp slivered scallion
- 8 slices fresh ginger root
- 8 oz lean pork (chopped)
- 2 tsp Shaoxing rice wine
- 12 cups water
- 2 tsp salt
- 10 ½ oz Chinese Cabbage
- Sesame & Scallion Dipping Sauce
- 2 tbsp light soy sauce
- ¼ tsp sesame oil
- 2 tsp finely chopped scallion
- Optionally: herbs and spices to suit your taste buds!
- Soak the mushrooms in warm water for 20 minutes.
- Combine all 3 ingredients of the dipping sauce and set aside.
- Blanch the ham in boiling water for 30 seconds. Skim the surface for any residue that may float to the top. Then remove the ham and set aside.
- Squeeze out any excess water from the soaked mushrooms, slice finely and discard stems. Chop the bamboo shoots into small cubes.
- Clean the chicken and then stuff with the ginger root and the scallion. Put all the ingredients except the cabbage and dipping sauce in a large pot. Bring to a boil, then lower the heat and let simmer, covered, for 1 hour.
- Add the cabbage and let simmer for an additional 3 minutes.
- Remove the chicken skin before serving. Then place a chunk of chicken meat in individual bowls, adding pieces of vegetable and other meats and pour the soup on top.
- Optional: Add herbs and spices to suit your taste buds!
- Serve with the dipping sauce.
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