Onion Chicken Soup

Mum used to cook a version of the above with pork ribs. Then, she tried it out using beef and it tasted even greater! I still like the beef version, but replace the beef with chicken when I cook this at home since CY doesn’t take beef.

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Ingredients (serves two)

  1. 2 chicken legs (thigh and drumstick), with skin removed
  2. 1 large potato
  3. 1 medium size onion
  4. 1 carrot
  5. 3 bowls (Chinese ricebowl) of water
  6. Salt and light soya sauce to taste

Method

  • Peel onion and divide into quadrants
  • Peel potato and carrot
  • Cut chicken, potato and carrot into bite-sized pieces.
  • Boil water in pot.
  • Add chicken, onion, carrot into pot when water boils.
  • Heat till the water re-boils again and switch to low gas setting on stove.
  • Leave to simmer for 30 minutes.
  • Add potato to pot, turn fire up to high.
  • Bring to boil and turn fire back to low setting.
  • Simmer for 30 minutes.
  • Bring to boil at high setting before turning off stove.
  • Add salt and light soya sauce to taste
  • Serve hot!

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| March 12th, 2007 |

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