Yen Can Cook ~ Shallot Chicken Soup
Shallot, is a variety of onions which has different outer layer color from golden brown to rose-red, and the inner flesh is pulpy white, with some green coloring.
Shallots are particularly rich in minerals, vitamins and trace elements. They also contain phosphorus, potassium, magnesium, manganese, iron and copper. They are rich in vitamin B6 (pyridoxine), which plays an important role in the functioning of the nervous and immune systems, which is very important now to prevent infection and diseases.
Shallots offer an interesting culinary flavor to foods and can be used either fresh or as a pickled vegetable product. They taste somewhat like onions but have a slightly milder taste and the commonly used as aromatic for cooking. But do you know that shallots can be used as one of the ingredients for Chinese boiled soup too? Let’s check out today’s recipe!
Ingredients (serve: 3 – 4)
400g chicken, cut into chunks.
300g red shallots
6-8 white peppercorns, crushed
Salt to taste
2500ml water
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Step 1: Put the chicken into a pot of water and bring to boil, to remove blood and impurities. Remove, drain and set aside.
Step 2: Put the crushed peppercorns into a soup filter bag.
Step 3: Put all the ingredients (except salt) into a pot and add in water until enough to immerse all the ingredients. Bring to boil and lower the heat and let the soup simmer for 2-3 hours.
Step 4: Season with salt and serve.
HAPPY COOKING! #dudukrumahagain #stayhealthy
I used to cook this soup quite frequently too (I would double boil it) until I found that the shallot taste can be quite strong. Putting peppercorns in is a good idea to take away that strong taste (I’ll do that next time). Did you use regular chicken or choi yin kai to boil the soup? I would strongly recommend choi yin kai as I notice that the soup base comes out a brighter yellow and the taste is more fragrant too if use choi yin kai but I make sure I remove the skin so the soup is less oily. ^_~
Kris, the flavour of the shallot in my soup was quite mild this time, most probably I boiled it in slow cooker but I like the extra heat from the peppercorn. Yes, I used Kampung Chicken this round which my mom gave me before the EMCO.
I have yet to put shallots into soups and will try this simple Shallot Chicken Soup. I must buy a soup filter bag to contain the peppercorns.
PH, hope you can try out this recipe soon.
Ouh have never tried any soup with the whole shallot still virtually intact. 😀
Tekkaus, you may try it since the ingredients are easily obtained.
OK this recipe I’ve never tried before, will do that!
KY, hope you and your partner will like it!