Yen Can Cook: Spring Onion Chicken Soup

Soup is crucial dish in every Chinese household and I’m blessed with mom’s home cooked soup since my childhood. Now as a mother, I also try my best to prepare soup for my family at least once a week because nothing beats a nice hot bowl of soup made with love♥ ♥ ♥ …..

Apart from the Chinese boiled soup which need long hours of simmer, I also whip up simple boiled soup (滚汤) which can be readied in less than 20 minutes such as THIS and THIS. Today I’m going to share another quick boiled soup recipe which I learnt from a video shared by a Taiwanese celebrity chef ~ 詹姆士James. For those who understand Mandarin and interested to watch the original video, you may click into HERE

Only two main ingredients are needed in this super simple recipe (simple is my style ^__^) ~ spring onion and chicken chop. 

 

Ingredients (Serve: 2-3)

2 boneless chicken chop

2-3 bunches of spring onion

Cooking oil (skip this if you use non-stick pan)

Salt and pepper to taste

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Step 1: Clean the spring onion thoroughly, cut then put into the bowl you want to serve your soup.

 

Step 2: Clean the chicken chop, pat dry with kitchen towel. Heat up a deep skillet, put in cooking oil (omit the cooking oil if you are using non-stick pan), place the chicken chop with skin side down on the pan. Pay fry till the skin is golden brown then remove from the pan.

  

Step 3: Remove the excess oil released from the pan fry chicken skin. Cut the chicken chop (Step 2) into pieces then put back into the same pan. Stir fry for 1-2 minutes.

 

Step 4: Add in hot water then let it boil until the chicken pieces are fully cooked. Season with salt and pepper. Pour the soup and chicken into the bowl filled with chopped spring onion (Step 1) and serve. 

 

If you love the fragrant and mild heat from spring onion, this will definitely tickle your taste bud perfectly!

 

HAPPY COOKING!

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