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–+ servings
Chinese Chicken Soup

Homemade Chinese Chicken Soup

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In Chinese cuisine, in addition to the basic seasonings of salt, sugar, and light soy sauce we all know, there is another special, healthy flavoring ingredient: chicken soup or broth. In China, chicken soup is popular for its nutrition. It helps sick people recover from illness, and breastfeeding women also like to drink chicken soup.
Professional Chinese chefs make large volumes of chicken stock or broth, to be used in many dishes. They will use up this stock in 1 to 2 days, but such large quantities are not needed at home.
This simple homemade chicken soup can be used to flavor other dishes, or as a broth to cook noodles, or served as soup for two people.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Soup
Cuisine Chinese Home Cooking
Servings 2
Calories 131 kcal

Equipment

  • 1 wok
  • 1 pressure cooker (optional)
  • 1 sharp kitchen knife
  • 1 slotted spoon
  • 1 cheesecloth
  • 1 kitchen strainer or colander
  • 1 large saucepan for straining the broth into after cooking

Ingredients
  

  • 1 chicken half
  • 2 green onions
  • 4-6 slices fresh ginger
  • water to cover the chicken

Instructions
 

  • Rinse the chicken, being sure to remove any blood clots. Peel and slice the ginger. Rinse the green onions and trim the roots. Chop the chicken into pieces. Remove some of the larger pieces of fat.
    Chicken half, green onion, and ginger for Chinese Chicken Soup
  • Rinse the chopped chicken pieces thoroughly, then soak them in water for 20-30 minutes to remove any remaining blood from the chicken. 
    Chop the chicken half into pieces
  • Add cold water to the wok or stockpot roughly equal to twice the volume of the chicken. Then add the chicken pieces, green onions, and ginger slices. Bring to a boil over high heat.
    1 chicken half, 2 green onions, 4-6 slices fresh ginger, water to cover the chicken
    Add the ingredients to the wok and cover with water
  • Remove the foam from the surface of the soup. Wrap some cheesecloth around a slotted spoon and lightly skim the surface to remove the foam. This process takes a little time, as foam always appears during the boiling process. We need to patiently remove the foam. When the foam is finally clear, reduce the heat to low and simmer the broth for 1.5-2 hours. (Or put the water, chicken and aromatics into a pressure cooker and cook for 12 minutes.) Then remove the green onion and ginger slices.
    Simmer the broth for 1.5 to 2 hours
  • Simply strain the chicken scraps. Finish. 
     
    Chinese Chicken Soup

Video

Notes

  • Use a freshly slaughtered chicken and remove the foam that appears after boiling. This will make the finished soup clearer. 
  • This is chicken soup for 1-2 people, if you want to make more, please add more ingredients and water. 
  • Chopping the chicken and using cold water will help break down albumin and other nutrients, making a more nutritious and clearer broth.
  • If you add any salt, do so sparingly if you intend to use the broth in another recipe.

To strain for use as broth or bouillon:

  1. Line a colander or sieve with cheesecloth.
  2. Place the colander or sieve over a pot large enough to contain the liquid.
  3. Remove the larger chunks of meat with a skimmer or slotted spoon.
  4. Pour the liquid through the colander lined with cheesecloth. (You may need a helper to hold the colander over the pot while you pour.)

Nutrition

Calories: 131kcalCarbohydrates: 2gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 43mgSodium: 43mgPotassium: 159mgFiber: 0.4gSugar: 0.4gVitamin A: 201IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword chicken broth, chicken half, Chicken Recipes, ginger, scallions
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