If the Stranger can cook: The Legendary Foochow Chicken Soup
If
you had a choice to choose your last meal, what would it be?
For me, the choice is clear. I would yearn for something that brings me back to the scents and sizzles at my grandparents' backyard, and the slurps during the birthdays of every single member of my family - our legendary foochow chicken soup.
Recently, I have had multiple requests to share my recipe for this soup, so here you go!
Ingredients (serves 3-4):
Cooking
Procedure:
And here's one glowing review from a fellow hands-on cooking Daddy who has tried this recipe. Glad you enjoyed it Liren!
For me, the choice is clear. I would yearn for something that brings me back to the scents and sizzles at my grandparents' backyard, and the slurps during the birthdays of every single member of my family - our legendary foochow chicken soup.
Recently, I have had multiple requests to share my recipe for this soup, so here you go!
THE LEGENDARY FOOCHOW CHICKEN
SOUP
Ingredients (serves 3-4):
- 1 kampung chicken (1.2-1.5KG) chopped to KFC-size pieces, lightly blanched in boiling water
- approx. 50ml of red rice wine or shaoxing wine
- a thumb of ginger, sliced
- splash of sesame oil
- 2-3 medium sized dried scallop, soaked overnight (optional)
- 6-8 dried mushrooms, soaked overnight
- 4-6 large red dates, soaked overnight (optional)
- small handful of gojiberries
- approx. 1.2-1.5litres of water
- a whole lotta love
 |
| Fry the ginger in sesame oil till fragrant |
 |
| Stirfry chicken in the aromatic ginger-sesame oil concoction till slightly brown, and when the pot is searing hot, pour in the wine and let the alcohol evaporate |
 |
| At this stage, add the rest of your ingredients. the scallop, innards, dates, gojiberries and mushrooms |
 |
| Add just enough water to cover the ingredients (add more if you have more mouths at home), bring to rolling boil, remove scum from surface, then turn down to a slow simmer for at least an hour or until the soup becomes a gleaming golden colour before finally adding salt to taste |
So
that's it, as easy as ABC.
Then
again, I have to say, please use a good chicken, if you only have a soggy
battery-farmed chicken in your freezer then you might want to forget about this
dish until you can get your hands on a better bird.
Also,
if you are into herbs, feel free to add in herbs like cordyceps, ginseng, tang
gui, huaishan etc., but it's really not necessary.
I will
leave you with a short video of me making this dish for myself during my own
birthday earlier this month. Have a go at it and let me know what you
think!
Some call it tradition. I call it an excuse to eat something you really enjoyed growing up. Making this chicken soup in the morning, especially the fragrances browning the chicken in sesame oil and ginger before pouring in the wine, it reminded me of waking up to the smells and sizzles at my grandparents' houses in Sarawak. Love and deliciousness to the max. #morningcook #goodmorning #homemade #homecooked #healthyliving #chickensoup #chickenssoupforthesoul #strangervideos #strangercancook #strangercookingtips #strangerinbangkok #foochowfood #onepotmeal #tradition #familytradition
And here's one glowing review from a fellow hands-on cooking Daddy who has tried this recipe. Glad you enjoyed it Liren!
That nolstagic flavour from the chicken soup my late nanny used to cook. Thanks to @strangerinbangkok recipe.. Friggin awesome. This is a keeper!
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