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.

        EXPLORE MORE

        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...

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        Double-boiled Whole Winter Melon Soup

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        Chicken Wintermelon Soup for Summer!

        Chicken Wintermelon Soup for Summer!

        Chicken Wintermelon Soup for Summer!

        Soup Name

        Chicken Wintermelon Soup for Summer!

        Traditional Chinese Name:  

        冬瓜雞湯 (dōng guā jī tāng)

         

        For more videos, visit us on YouTube.

        Here is a variation on the wintermelon soup using chicken as the protein instead of pork.  It’s slightly cooling, helping to repair your yin energy and release heat from the body. 

        I used a new root that I normally don’t put into this soup, which is the Japanese gobo root.  It’s has earthy, dark, and rich tones, so only use 3-4 pieces of it.  Add in your Chinese herbal base of dried red dates, dried longans, dried scallops, and dried goji berries to lighten it up and you’ve got yourself a beautiful summer soup for the whole family!

         

         

        What’s involved?

        Prep time: 30 mins

        Cook time: 30 mins on stove + 4 hours in thermal pot

        Total time: 5 hours 

        Serves: 8-10 bowls

        Ingredients

        Cooking Instructions

        1. Boil 1 separate pot of water to blanch your protein
        2. You can also begin to boil your pot of soup water in the thermal pot with the 3L of cold water
        3. Prepare your chicken any way you’d like.  I tend to quarter it and reserve the breast for another meal, using only the legs and bones.
        4. In your blanching pot, drop in the chicken bones and meat into the boiling water and blanch for 5-6 minutes, or until the water re-boils.
        5. Slice the wintermelon into large pieces, keeping the skin on.
        6. Using gloves, peel the Chinese (or Japanese) Yam and cut into large 2-inch thick pieces
        7. Cut the gobo root into 2 inch long pieces, keeping the skin on
        8. When your soup water boils, transfer the meat, add in the dried herbal ingredients, and all the roots and wintermelon
        9. Boil on high for 30 minutes
        10. Transfer for a thermal pot for another 4 hours to let it finish cooking
        11. Serve and enjoy!

        For more videos, visit us on YouTube.

         

         

         

        Chef tips:

        • Keep the skin on the wintermelon to prevent it from disintegrating into the soup
        • Use gloves when handling the Chinese or Japanese Yam root as it is slippery and can make your hands itchy
        • When using a whole chicken, you can save either the breasts or legs for another meal and use only the bones
        • Use a thermal pot to conserve energy and make the technology work for you!  

         

        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.

              EXPLORE MORE

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              Double-boiled Whole Winter Melon Soup

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              Fragrant Pork and Cabbage Quick Boil Chinese Soup

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              Turkey Chinese Congee (Porridge)

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              Double-boiled Apple and Pear Chinese Herbal Soup

              Double-boiled Apple and Pear Chinese Herbal Soup

              Double-boiled Apple and Pear Chinese Herbal Soup

              Soup Name

              Double-boiled Apple and Pear Chinese Herbal Soup

              Traditional Chinese Name:  

              蘋果雪梨燉雞湯 (píng guǒ xuě lí dùn jī tāng)

               

              For more videos, visit us on YouTube.

              My second project using the new double-boiler! I found a very simple, but delicious apple and pear Chinese soup with pork and chicken and Chinese herbs. This is a pretty traditional Chinese soup and can be made both with or without double-boiling. The purpose of double-boiling is really to maintain density of the flavours and lock in (better than regular boiling) all that goodness. I’d almost argue that using a thermal pot is similar to double-boiling. Double-boiled soups are normally made in the winter because they can be more potent and provide extra punch and warmth. This soup is awesomely yummy! It is designed to help soothe and moisten the throat and lungs. Most Chinese double-boiled soups use both chicken and pork. Even if you use a silkie chicken, the Chinese will throw in a small piece of pork shank. This makes the soup very sweet and rich in flavours.

              What’s involved?

              Prep time: 30 mins

              Cook time: 3 hours and 30 minutes in double boiler

              Total time: 4 hours 

              Serves: 4-6 bowls

              Ingredients

              To start, soak you herbs in warm water to soften. You can also scrub the Chinese Yam in running water before soaking to rinse off the sulphur that is sometimes used to process it. I just eyeball the amount of each herbs depending on the size of the pot, so it’s literally a handful of this and handful of that.

              Prepare your meats by removing as much fat as possible. This means, going with lean pork shank and removing all the skin and fat from the chicken. I tried to get as small as a chicken as possible because my pot isn’t that big – in a previous post, I used chicken drumsticks – which work perfectly because of their size, portions and you get both bone and meat. In a separate pot, blanch the meats in boiling hot water for 5 minutes to remove scum, oil, dirt, blood and any extras that like to make their way out of the bones and meat and into your soup. Once blanched, remove the meat from the soup and set aside to cool and to add to your soup later.

              Keep the skin on the apples and snow pears. Firstly, this will help keep them intact and not disintegrate too much into the soup and secondly, it will help you scoop it out when you need to. Plus, the skin has its own unique flavour too – just be sure to rinse really well!
              Start boiling your double-boiler (inner pot) outside on the stove with half the volume of water that the container will hold. It’s easier to add more water later if you need to top up. When the water more or less boils, throw all the ingredients into the pot. In my case, I can say OOPS! I was still missing one snow pear and 1 apple and ended up removing the ends of the drumsticks to make it all squeeze in. See, it’s all sticking out!

              Cover (if you can) and set to let it boil on medium heat for about 30 minutes. Do note that snow pears actually RELEASE more water as it boils, so the risk that it spills over is almost certain!

              After 30 minutes of medium boil, turn off the heat and let the pot cool. Once it cools sufficiently for you to put into its outer double-boiler, add the inner pot into the larger outer pot. You can add water later – but when you add water to the outer pot – add hot water! This will reduce the temperature flux of your inner pot. Fill it with enough water so that you can cover the inner double-boiler and this outer pot water won’t spill into the double-boiler. Cover and set on a low boil (you can still see small bubbles) for about 3 hours.

               

              You’ll know your soup is progressing well when you see the pears and apples and colour of the soup turn into a rich golden liquid. Most double-boiled soups some in this golden colour and you’ll know that the flavours are intense and rich.

              Once your soup is ready, scoop out whatever you’d like and serve HOT! NO SALT NEEDED! That’s how sweet it is! Some people will like to eat the meats, dipped on soy sauce – by all means, do it! The meat is delicious as well. In my situation, I had leftover fruit, so I simply drank 2 bowls the size of rice bowls, threw in the rest of the fruit and added some more water and continued to double-boil it for another hour until dinner. Enjoy! I certainly did!

              Cooking Instructions

              1. Soak all the Chinese herbs in warm water. You can rinse the dried Chinese yams under running water and rub them to remove any sulphur from the drying process.
              2. Prepare the meat by cutting in to large bite-size, removing all skin and fat.
              3. In a separate pot of boiling water, blanch all the meat in the boiling water for 5 minutes. Set aside when finished.
              4. Cut, core, remove seeds and cut the apples and pears into large bite-sizes, keeping on the skin.
              5. Boil you soup water at half capacity in the double-boiler.
              6. When the water boils, add all the ingredients into it and top up with hot water (or boiling water from a kettle).
              7. Boil on medium heat for 30 minutes.
              8. Turn off heat and set to cool enough that you can move the pot into the outer double-boiler pot.
              9. Put inner pot into outer pot and fill with enough water to cover up to at least 3/4 of the inner pot.
              10. Boil on low heat (minimal bubbles) for 3 hours.
              11. Serve and enjoy – soup stuff included!

              For more videos, visit us on YouTube.

               

               

               

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              Double-boiled Korean Ginseng and Chicken Soup

              Double-boiled Korean Ginseng and Chicken Soup

              Double-boiled Korean Ginseng and Chicken Soup

              I had to try my new double-boiling Chinese soup pot, so specifically sourced some nice Korean Ginseng ($100 HKD for 2 pieces) so I could make double-boiled ginseng soup with chicken (and pork). I love the genuine taste of Ginseng, it’s smooth and golden. And I love it in soups even more! Using the simplest of herbs, the soup takes a solid 3 hours in the double-boiler – but comes out rich, delicious and bursting full of flavours. Truly one of my favourite double-boiled goodies.

              The benefits of ginseng and chicken soup are also numerous. Ginseng is usually described as “nourishing life” and the effects of the double-boiler, which maintains the soup at a lower heat without disturbing the ingredients physically, enable the flavours and efficacy of the ginger to permeate throughout the soup. The soup enhance immune functions and make body functions strong like the heart, lungs and spleen.

              Soup Name

              Double-boiled Korean Ginseng Chicken Soup

              Traditional Chinese Name:  

              人參雞湯 (rén sēn jī tāng)

               

              For recipes and videos, visit us on YouTube.

              What’s involved?

              Prep time: 15 mins

              Cook time: 3 hours in double boiler

              Total time: 3 hours and 15 mins 

              Serves: 4-5 bowls

              Ingredients

              The ingredients include: Fresh Korean ginseng, pork, chicken, dried red dates, dried Chinese Yam, and dried longans. I used chicken drumsticks instead of a whole chicken (which is usually recommended). The constraints you’re working with include the size of your double-boiler. In most cases, double-boilers need to fit inside another pot, so unless you’re got a restaurant-sized soup pot, you are restricted to the size of your double-boiling pot to fit the ingredients.

               

              To keep the soup as “skinny” as possible, I removed the skin and as much fat as I could. Then I chopped the drumsticks into 3’s so that I can compact the size of the ingredients to fit into the double-boiler. The same applied for the pork shank. I didn’t blanch the meat as both didn’t have that much fat and I rinsed them under cool water before throwing it into the soup to clean them.

              Keep the herbs simple. A mixture of these will suffice. Actually, my herbalist even suggested to just use dried Chinese Yam and that’s it, but I liked a little bit of sweetness and wanted to balance the coolness of the ginseng with the heaty of the dried longans just a little. If you’re scared that it’s too cooling, throw in 1-2 slices of ginger to balance it out.

              Start by boiling your soup water. To be honest, I am eye-balling everything, but I started with a half pot of water and decided that I could always add more water after fitting all the ingredients in. Once the water boils, throw in all the ingredients together and boil on high for about 30 minutes. This is still OUTSIDE of the double-boiler.

               

              The point of boiling it outside is to make sure everything is boiling inside and sufficiently cooking and mixing and bringing out nice flavours. I then turn off the stove and let it cool enough to bring the double-boiler into the pot to really begin the double-boiling process. Once inside the double-boiling pot, you can top it off with boiling water to ensure it’s full (more soup) and fill the double-boiling outside pot with warm or slightly hot water. Boil the outside pot until it really boils and then reduce to a very, very, very small boil and keep it tightly covered.

              Double-boil it for about 3 hours and when it’s done, the soup will be a rich, golden colour and smell delicious. The house permeates with this ginseng fragrance and it’s beautiful.

               

              I recommend directly serving from the double-boiler to the bowl.  No salt is needed. Enjoy!!!

              Variations to the soup can include using the black, silkie chicken instead. They are definitely smaller, so hopefully will fit – but in general, this soup is made with both chicken and pork. You can also change up some of the herbs to include maybe the large dried dates, Astragalus Root,  wolfberries, or Codonopsis Pilosula Root.

              Cooking Instructions

              1. Boil 1 separate pot of water to blanch your protein
              2. You can also begin to boil your pot of soup water in the thermal pot with the 3L of cold water
              3. Prepare your chicken any way you’d like.  I tend to quarter it and reserve the breast for another meal, using only the legs and bones.
              4. In your blanching pot, drop in the chicken bones and meat into the boiling water and blanch for 5-6 minutes, or until the water re-boils.
              5. Slice the wintermelon into large pieces, keeping the skin on.
              6. Using gloves, peel the Chinese (or Japanese) Yam and cut into large 2-inch thick pieces
              7. Cut the gobo root into 2 inch long pieces, keeping the skin on
              8. When your soup water boils, transfer the meat, add in the dried herbal ingredients, and all the roots and wintermelon
              9. Boil on high for 30 minutes
              10. Transfer for a thermal pot for another 4 hours to let it finish cooking
              11. Serve and enjoy!

              For more videos, visit us on YouTube.

               

               

               

              Chef tips:

              • Ceramic double boilers are the best, especially what you put the soup in.  You can use a metal outer double boiler, but ceramic or glass as best for boiling the soup

               

              • The Chinese double-boiled soups tend to have more than one protein (chicken + pork) as that really create the intense flavours that double-boiled soups are for

               

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              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...

              Sugar Cane and Imperatae Drink

              Soup Name: Sugar Cane and Imperatae Drink Traditional Chinese Name: 竹蔗茅根 (zhú zhè máogēn)   For videos, visit us on YouTube. A traditional Chinese drink which helps cool the body and reduce heatiness. It’s natural sweetness is perfect for hot summer days and this...

              Your guide to COOLING and WARMING ingredients in Chinese Soups

              Your guide to COOLING and WARMING ingredients in Chinese SoupsDid your parents or grandparents ever tell you that you're too "yeet hay" (heaty) and would make you a cooling soup or tea or drink, such as watercress soup or winter melon and then go on to explain that it...

              Double-boiled Whole Winter Melon Soup

              I’ve always been in awe with the restaurant-styled whole winter melon soups – I mean, how on earth did they do that? They must have some giant double-boiler inside and it always taste so yummy! It’s a true favourite of mine when I go to Chinese restaurants to be able...

              The “Do’s” and “Don’t’s” of Chinese Confinement

              THE DO's and DON'T's Of Chinese Confinement It all starts with one key principle in Traditional Chinese Medicine:  Re-balance the Yin and Yang in the body. The energy in the body post birth is normally in an increased yin (cooling) state due to the loss of blood and...

              Fragrant Pork and Cabbage Quick Boil Chinese Soup

              Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

              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...

              Turkey Chinese Congee (Porridge)

              Soup Name: Turkey Chinese Congee Traditional Chinese Name: 火雞粥 (huǒ jī zhōu) Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other...

              A Do-It-Yourself Japanese Shabu Shabu Experience

              Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

              Cooking Chinese Soups With a Thermal Induction Pot

              I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...