Whilst I had the flu my neighbour made me this really simple soup that I couldn’t get enough of. Ordinarily I’m not a chicken soup fan but this is light and just perfect. Measurements are at a guess she is PNG taught this recipe by her Chinese friend so its become a bit of chinese whispers recipe and I’m not sure if this has everything in it as its seems to simple to be true. She then served it with rice something I never had before but loved it. I cooked it and it tasted the same so again all these measurements are at a guess.
Chinese Soup and Rice
What you will need:
10 cups of chicken stock
oil for frying
600 grams of cubed chicken your preferred cut (I use breast but any is fine)
A bunch of pak choy cut (add any vege that you like)
Spring onions sliced
3 garlic cubes roughly chopped
3 cm piece of ginger chopped
2 chillies sliced (optional)
1 tbs of kecap manis
Cooked Rice according to packet directions.
How to:
Fry off the garlic, chilli, ginger until aromatic. Fry off chicken until it just brown add chicken stock and kecap manis. Cook for 20 minutes and add remaining vegetables. Cook until vegetables are just tender. Add spring onions last.
Cook rice according to directions.
Place rice in serving bowls and ladel soup over rice.
Simple.
Add additional Asian condiments as you require.
xx Deb
