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.
Ingredients (serves two)
- 2 chicken legs (thigh and drumstick), with skin removed
- 1 large potato
- 1 medium size onion
- 1 carrot
- 3 bowls (Chinese ricebowl) of water
- 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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