A piping hot bowl of soup almost always warms our soul and makes us feel so homely & fuzzy after a hard day. Hopefully, now I would have more time to whip up soups for hubby again and share these easy yet nutritious soup recipes.Serene, here's another soup recipe which you can use. Easy and yummy!
Ingredients
- 1 whole chicken, chopped into large pcs & skin removed (approx 1.1-1.3kg)
- 1 can of button mushrooms (pour away the brine and rinse briefly)
- 5 ears of Dried Chinese Black Mushroom (optional)
- 1 can of Pacific Clams (Bao-bei)
- Soak black mushroom in hot water till soft, cut off stems
- Blanch chix in a pot of boiling water
- Remove and rinse chix in running water
- Boil another pot of hot water (1.5l and pour into slow cooker)
- Add chix, mushrooms and the whole tin of pacific clams (together with the stock)
- Put slow cooker on high heat and let it simmer for 4 hour.
- Serve hot with rice or on its own. ENJOY!
- If your pot is large enough, you can use the whole chik w/o chopping it up. If you only want a small portion, you can use a spring chix. Always remember to remove all skin so the soup is nice and clear.
- If you do not like the stronger flavour of the black mushrooms, then leave it out.
- I use slow cooker as it is load & forget! You can also boil over the stove. If doing so, ensure that the fire is on high and water is boiling (bubbling) before adding ingredients. Let it boil on high for 20 mins, then reduce to low fire and continue for another 3 hours 40mins. The degree of heat should be simmering where you will only small bubbling on surface of water.
- Of course soups taste best when simmerd over charcoal fire but on the stove, it is as good too. But, really, I do not have the time now to watch the fire so I just make do with the slow cooker. It may not be as nice as a slow fire but it is good enough! For us, Cantonese, the essence of the soup is to be able to grasp the quality of fire. Well, we can't always have everything can we? :)
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