Chicken Soup – Asian Style

Step 1: Boil Water

Add 12 cups of water to a pot and bring it to a boil on high heat.

Step 2: Add Chicken and Cook

Add 250g of washed chicken (breast and boneless) to the boiling water. Continue to boil on high heat. As scum forms on top, remove it using a strainer. Once the scum is removed, reduce the heat to medium and cook the chicken for 30 minutes.

Step 3: Remove and Shred Chicken

After 30 minutes, take out the cooked chicken from the broth. Let it cool down slightly, then finely shred the chicken, ensuring no bones remain.

Step 4: Prepare Broth

Strain the chicken broth to remove any impurities. Pour the strained broth back into the pot and turn on the heat to high.

Step 5: Add Shredded Chicken and Seasoning

Add the shredded chicken to the hot broth. Stir in 1 tablespoon of salt and 0.5 tablespoon of ground black pepper. Mix well.

Step 6: Prepare Cornstarch Slurry

In a separate bowl, add 1 cup of cold water and 4 tablespoons of cornstarch. Mix thoroughly until the cornstarch is completely dissolved and there are no lumps.

Step 7: Thicken the Soup

While continuously stirring the soup with one hand, slowly pour the cornstarch mixture into the pot with the other hand. Adjust the amount of cornstarch mixture to achieve your desired soup thickness. Cook on high heat for 2 minutes, stirring occasionally.

Step 8: Add Eggs

Beat 2 eggs in a bowl. Slowly pour the beaten eggs into the soup. Do not mix immediately. Wait for 30 seconds to allow the eggs to set, then gently mix the soup, being careful not to overmix.

Step 9: Final Cook

After adding and gently mixing the eggs, cook the soup on high heat for 1 minute.

Step 10: Serve

The chicken soup is now ready. Ladle the soup into serving bowls. Add soy sauce, hot sauce, chopped green chilies soaked in vinegar, and extra vinegar to taste, as these are meant to be added at the time of serving.

• Do not add garlic or ginger paste to chicken soup.

• Do not add whole spices to chicken soup.

• If you add black pepper with the chicken in the beginning, the soup will turn black.

• Chicken soup is transparent; do not add sauces while cooking.

• Soy sauce, vinegar, hot sauce, and green chilies soaked in vinegar are added later, during serving.

• When adding eggs, do not mix immediately. Wait 30 seconds, then mix gently.

• This soup is very yummy and should be made in cold weather.