Basic Chicken Soup (Base)

Basic Chicken Soup (Base)

Basic Chicken Soup (Base)

Soup Name

Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name:  

清雞湯 (qīng jī tāng)

 

Here is another version of the basic chicken soup.  I’ll make this so that it can serve as a base for noodles, macaroni, with rice, or for double-boiling soups.  You can mix and match the types of vegetables to bring out the types of flavours you like, but I will usually always use some chicken bones, legs, or carcass along with dried scallops (these are almost a must for the stock soup!).   

The benefits:

  • Perfect for any soup base. You can simply add your favourite vegetables or even Chinese herbs.
  • This soup is perfect for cooler days as it’s slightly warming
  • Perfect for confinement, postpartum, and post period
  • Ideal for the whole family, including children
  • These ingredients are readily available in most Chinese supermarkets around the world, all you need is just a chicken!
  • Be sure to to consult your (Chinese) doctor first if you’re unsure of consumption or suitability
  • You can store this soup base in a plastic container (or jar with a wide mouth so it’s easier to use back later) for up to 6 months in the freezer
  • I’ve used this as a soup base for both noodles soups and even hotpot!  It’s very versatile in what you can do with it!

What’s involved?

Prep time: 30 mins

Cook time: 3 hours

Total time: 3 hours 30 mins

Serves: 8 bowls 

Ingredients

Cooking Instructions

  1. Begin to boil a separate pot for blanching the meat
  2. Soak the dried conpoys and dried shiitake mushrooms in warm water for 10 minutes, the mushrooms may need longer, until they are soft, but since it’s for the soup base, it’s ok if they are still a bit hard.
  3. You can also begin to boil your soup water
  4. When your blanching water boils, add in the chicken bones and boil on high heat for 5 minutes. Make sure the water is boiling and you should see residue, fat, grim, and even foam come to the surface.
  5. In the meantime, you can prepare all your vegetable ingredients for the base.  I will cut the onion in half, keeping on the stem so it stays intact and cut the carrots and corn into large pieces so I can easily remove them from the pot.
  6. Once your soup water boils, remove the meat from the blanching pot and shake off any excess and slowly lower into your soup water
  7. Add in dried conpoys, dried mushrooms, and all the vegetables into the pot
  8. Boil on medium heat for 30 minutes
  9. Reduce heat to the lowest and cover and let it simmer like that for another 2-3 hours (or use a thermal pot). The soup should now be a rich, golden color after boiling for so long. Be sure to scoop out any oil, fat bits, or skin from the top with an oil scooper.
  10. And you can also remove all the ingredients with a strainer so that you’re left with a beautiful soup base which you can use for other soups or dishes!

For video on “7 Basic Chinese Soup Pantry Ingredients”, visit us on YouTube.

Here are some examples of other soups using a chicken soup base:

The chicken soup base is a great soup to start with for so many dishes and soups!  Here are a few to get you started!

This is a great and very simple chicken soup that I use as a base.  My kids love drinking this as plain chicken soup.  

    Using this chicken soup base for shabu shabu is the perfect solution to start your hot pot adventures! 

      This soup is using the base chicken soup recipe that is perfect for double-boiling.  For example, the only additional ingredient added here is the ginseng on top of the soup base.

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        Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

        Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

        Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

        Soup Name:

        Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

        Traditional Chinese Name:

        蓮藕栗子素湯 (Lián’ǒu lìzǐ sù tāng)

         

        This is a great, earthy, slightly nutty light soup great for the whole family and vegetarian friendly!

        I’m using dried mushrooms to replace pork bones and trying to honour the flavour profile of the lotus roots and carrots.  Slightly sweet, slightly earthy, that hint of nuttiness, but in a light broth that’s savory and smooth.

        You can explore more vegetarian substitutes for meats in Chinese soups and get creative!

         

        What’s involved?

        Prep time: 15 mins

        Cook time: 2 hour and 30 mins

        Total time: 2 hour and 45 mins

        Serves: 8 bowls

        Ingredients

        Cooking Instructions

        1. Pre-soak your dried Chinese shiitake mushrooms in a bowl for 2 hours until they soften
        2. Remove the stems from the mushrooms
        3. Prepare your soup water on high heat with the 2 L of cold water in your thermal soup pot
        4. In a shallow pan, add 1 tablespoon of cooking oil and on medium heat, pan fry the mushrooms with a bit of salt until fragrant and slightly browned on both sides
        5. Wash & peel the lotus root, cutting into large pieces
        6. Wash, peel, and cut carrot into large cubes
        7. Wash, peel, and cut corn into large pieces 
        8. When the water boils, add all the ingredients together
        9. Boil on medium to high heat for 30 minutes
        10. You can continue to boil on low heat for another 2 hours or put into your thermal pot 
        11. Serve and enjoy!

        Any benefits?

        • A neutral soup ideal for the whole family
        • Better for dryer, cooler weather as chestnuts are known to be a little bit wet and warming in nature
        • A versatile soup where you can change it up a bit and add other vegetables such as Chinese Yam, chayotes, or potatoes
        • Be sure to buy good quality Chinese dried mushrooms

        For videos, visit us on YouTube. 

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        Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

        Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

        Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

        Did you know that wontons literally means “cloud swallow” in Cantonese?  These little delights are like clouds and bite-sized enough to be swallowed in one gulp!

        For more videos, visit us on YouTube.

        Check out the video on how to create awesome wontons at home!  

        What I’ve done here is used a “cheat”  chicken broth where I’m using a chicken stock as a base, but flavoring it a bit more with some additional ingredients.  A great use of veggie scraps sometimes in these cases.

        And one of a Chinese Soup Chef’s best friend, the soup bag is used here.  I highly recommend getting a few at home.  Be sure to wash and boil first before usage.  Since they are made of cotton, you can throw them in the wash as well or wash by hand.  They keep EVERYTHING in, including onion skins, seeds, flower petals, fish bones, the works.  Instead of straining, just use one of these which you can just drop into your soup and voila!  easy to remove ingredients.

        What’s involved?

        Prep time: 45 mins

        Cook time (broth): 30 mins

        Cook time (wontons): 10 mins

        Total time: 1 hour 30 mins

        Makes: 50 wontons

        Equipment needed:

        Ingredients (for cheat chicken broth):

        • 500 mL of chicken broth

        • 1 L of cold water
        • 1-2 pieces of star anise
        • 5 dried scallops
        • 5 dried longans
        • 1 whole garlic
        • 1 whole fresh onion
        • 3 shallots
        • 1 leek

        Ingredients (for wontons):

        • 500g of ground chicken

        • 6-7 fresh shrimp, deveined and diced

        • 20 bunches of fresh chives, diced

        • 3 bunches of fresh green onions, diced

        • 1 tablespoon diced garlic

        • 1 teaspoon of fish sauce

        • 1 tablespoon of oyster sauce

        • 1 tablespoon of soy sauce

        • 1 teaspoon of white pepper

        • 1 teaspoon of cooking wine

        • sesame oil to taste

        • 50 wonton skins

        Cooking Instructions

        1. Begin to boil your chicken broth in your soup pot
        2. Chop up the soup “cheat”  ingredients and put them all into the soup bag
        3. Add directly to your chicken broth and boil on medium heat for 30 minutes
        4. For the wontons, mix in ground chicken, diced shrimp and all the seasoning together
        5. Chop up the chives and fresh green onions and add them in
        6. Mix well together until the meat creates strands (it should be pretty sticky)
        7. Put a small amount of meat into the middle of your wonton and using your finger, wet all around the edges and fold as you’d like (there are so many techniques out there, I just like to squish it at the top to form a little package)
        8. Wrap them all as to ensure the wonton skins don’t dry out
        9. Remove the soup bag from your soup, ensuring there’s nothing remaining in the soup
        10. Add in 10-15 wontons.  This should bring the soup down from a boil.  
        11. Once the soup begins to boil, add in 200mL of water to reduce the temperature.  This will keep the wontons whole and not boiled and destroyed in the voracity of the boil.  Do this 2 additional times meaning, when it boils again, add 100mL of water.  I know this will dilute the soup somewhat, so you can also do this in a separate pot of water or add more chicken broth.
        12. Once it begins to boil the 3rd time around.  Strain out, scoop some soup, garnish and serve!

        For more videos, visit us on YouTube.

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        Basic Chinese Chicken Soup Stock (Soup Base)

        Basic Chinese Chicken Soup Stock (Soup Base)

        Basic Chinese Chicken Soup Stock (Soup Base)

        Soup Name

        Basic Chinese Chicken Soup Stock (Soup Base)

        Traditional Chinese Name:  

        清雞湯 (qīng jī tāng)

         

        This is the base Chinese Chicken Soup stock that I make for any of my Chinese soups. It’s simple, straight-forward, and delicious on its own. It does take some preparation in that you need to blanch all the meats, soak the conpoys for at least 10 minutes, quarter the chicken, and then add everything together. And then patience, for a few hours to let it all simmer together. This is perfect for freezing for usage with soups later on, so I do suggest to make more! Perfect for the whole family and any condition.

        The benefits:

        • Perfect for any soup base. You can simply add your favourite vegetables or even Chinese herbs.
        • This soup is perfect for cooler days as it’s slightly warming
        • Perfect for confinement, postpartum, and post period
        • Ideal for the whole family, including children
        • These ingredients are readily available in most Chinese supermarkets around the world, all you need is just a chicken!
        • Be sure to to consult your (Chinese) doctor first if you’re unsure of consumption or suitability
        • You can store this soup base in a plastic container (or jar with a wide mouth so it’s easier to use back later) for up to 6 months in the freezer

         

        What’s involved?

        Prep time: 30 mins

        Cook time: 3 hours

        Total time: 3 hours 30 mins

        Serves: 8 bowls 

        Ingredients

        Cooking Instructions

        1. Optional step the night before is to salt the pork shanks and chicken overnight and wrap and store in the fridge to let it sit.  This will allow the flavors to marinate and soften the meat.
        2. Begin to boil a separate pot for blanching the meat
        3. Soak the dried conpoys in warm water for 10 minutes
        4. Prepare your chicken and cutting it into quarters (or any size you prefer)
        5. When your blanching water boils, add in the pork and chicken and boil on high heat for 5 minutes. Make sure the water is boiling and you should see residue, fat, grim, and even foam come to the surface.
        6. Begin to boil your soup water
        7. Once your soup water boils, remove the meat from the blanching pot and shake off any excess and slowly lower into your soup water
        8. Add in dried conpoys
        9. Boil on medium heat for 30 minutes
        10. Reduce heat to the lowest and cover and let it simmer like that for another 2-3 hours (or use a thermal pot). The soup should now be a rich, golden color after boiling for so long. Be sure to scoop out any oil, fat bits, or skin from the top with an oil scooper

        For video on “7 Basic Chinese Soup Pantry Ingredients”, visit us on YouTube.

        Here are some examples of other soups using a chicken soup base:

        The chicken soup base is a great soup to start with for so many dishes and soups!  Here are a few to get you started!

        This simple chicken soup is a great base for noodles, rice soup, or macaroni.  Don’t forget to strain the ingredients and you can even add them as part of the meal!

          Using this chicken soup base for shabu shabu is the perfect solution to start your hot pot adventures! 

            This soup is using the base chicken soup recipe that is perfect for double-boiling.  For example, the only additional ingredient added here is the ginseng on top of the soup base.

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              Chinese Chicken Herbal Soup

              Chinese Chicken Herbal Soup

              Chinese Chicken Herbal Soup

              Soup Name

              Chinese Chicken Herbal Soup

              Traditional Chinese Name:  

              清雞湯 (qīng jī tāng)

               

              The Chinese have a whole repertoire of herbs which can be added to Chinese soups and is no exception.  Among these herbs, there are a variety of traditional herbs that go well with Chicken.  I’ve selected a few for the purpose of this soup ensuring a light combination of herbs for the whole family.  This is actually designed for my teenage daughter who has recently started her period.  So something light, but sufficient enough for her bodily needs.

              What’s involved?

              Prep time: 30 mins

              Cook time: 2 hours

              Total time: 2 hours 30 mins

              Serves: 4-6 bowls

              Ingredients

              Cooking Instructions

              1. Begin to soak all the herbs in warm water (to clean them) for about 15 minutes and rinse
              2. You can begin to boil your soup pot water
              3. In a separate pot, blanch the quartered chicken ensuring that it is all boiling within the water for 7 minutes.  This process will both clean it and remove the initial fat.  You can keep the skin on if you’d like, but be sure to use an oil scooper to remove the top layer of fat.  Drain and set aside for soup use.
              4. Once your soup water boils, add the blanched chicken into the water and all the soaking herbal ingredients
              5. Bring to a medium boil for 30 minutes covered
              6. You can now either reduce boil to a low heat, but be sure it’s still simmering for another 1.5 hours covered, or transfer to a self cooking thermal pot for another 2 hours.
              7. Salt as needed, although to be honest, if there are dried seafood ingredients, less salt is needed.
              8. Serve and enjoy!

              Soup Benefits:

              • This soup is perfect for cooler days as it’s slightly warming, so a great transition soup for Autumn
              • It’s also great for as a winter soup, particularly if you add Black Silkie Chicken
              • A majority of the herbal ingredients can be found in a Chinese Soup Basic Ingredients Pantry
              • Perfect for confinement, postpartum, and post period
              • Ideal for the whole family, including children
              • These ingredients are readily available in most Chinese supermarkets around the world, all you need is just a chicken!
              • Be sure to to consult your (Chinese) doctor first if you’re unsure of consumption or suitability

              Fish Maw Chicken Egg Drop Soup

              Fish Maw Chicken Egg Drop Soup

              Fish Maw Chicken Egg Drop Soup

              Soup Name

              Fish Maw Chicken Egg Drop Soup

              Traditional Chinese Name:  

               

               

              For more videos, visit us on YouTube.

              In the Chinese repertoire of soups, there’s a type of soup called a “gung” (羹) in Cantonese.   These soups are traditionally thickened with corn starch or other thickeners and served as an appetizer during meals.  I don’t make these soups very often, but once in awhile, it’s a nice addition to my menu.  I also find that these types of “gung” soups usually come out during the winter days, which is perfect for our cold weather now in Hong Kong!

              This one is made with fish maw (or fish stomach) and fresh chicken breast, both excellent sources of low-fat protein!  It takes around 30-40 minutes to make and serves a pretty filling soup that is ideal for the whole family!  Try it and let me know what you think!  

              What’s involved?

              Prep time: 30 mins

              Cook time: 30 hours

              Total time: 1 hour

              Serves: 6 bowls

              Ingredients

              • 1 bag of dried fish maw
              • 4-6 pieces of skinless chicken breast, cubed
              • 2-3 slices of fresh ginger
              • frozen peas
              • 2 eggs
              • 1 cup of Chinese ham, diced
              • 1 can of small chicken broth
              • 2 L of water
              • 4 tablespoons of cornstarch
              • soy sauce
              • Chinese wine
              • sesame oil
              • salt
              • pepper
              • Parsley
              • Green onions

              Cooking Instructions

              1. Boil your soup water, throw in yours ginger and the dried fish maw.  Boil on high for 10 minutes, or until the fish maw is completely soft.  You’ll need to use chopsticks or something to push them into the water or else they will just float about and not really soften.
              2. Remove the fish maw from the water, let cool and dice into bite sized pieces
              3. Dice your chicken and Chinese ham into bite sized pieces
              4. Marinate your chicken breast with:  1 teaspoon of Chinese wine, 1 teaspoon of soy sauce, a drizzle of sesame oil, 1 tablespoon of cornstarch, sprinkle of salt and pepper – mix well together
              5. In your soup, add fish maw, diced chicken breast and let it boil for 5 minutes on medium heat.  Then throw in frozen peas and ham.
              6. In a small bowl, add cold water to 4 tablespoons of cornstarch and mix until dissolved.  Then slowly, drizzle this into your soup on medium heat while you continuously stir

              For more videos, visit us on YouTube.

               

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