Chinese Boiled Chicken Soup

Chinese Boiled Chicken Soup

Chinese boiled Chicken Soup is basically a Chinese style soup prepared with ginger, Chinese red plums, salted corn turnip, dried shrimp, pak choy, carrots, and vermicelli noodles. When my Dad used to make it, instead of the noodles he used small pieces of something called Chinese impyeow, which had a spongy unique taste which we loved, however, if you can find it, it is quite expensive so the vermicelli is a nice substitute.

Chinese Boil Chicken Soup was a frequently prepared meal in my childhood home. My Dad used to prepare this often and my siblings & I loved it. It was like 2 meals in one. Once the soup is finished and the chicken is cooked, the chicken is chopped into smaller pieces and eaten on the side with the white rice and soy sauce dip. And the soup eaten on the side with a little of the sauce in it. Some people like a spicy sauce so scotch Bonet pepper is used. As this is an authentic Chinese dish, you may have to go to a Chinese grocery store to purchase the ingredients.

I would say for the most part, this is quite a easy dish to make and you can’t go wrong. The ingredients seem simple but it is full of flavor when you’re finished. I hope you will give this recipe a try and enjoy it and leave me a comment.

Ingredients for Chinese Boil Chicken Soup

Soup:

• Chicken – whole
• Water
• Corned Turnip
• Chinese Dried Plums
• Dried Shrimp – optional
• Vermicelli
• Ginger
• Salt
• Pak Choy
• Carrots
• Snow Peas – optional

Sauce:

• Oil
• Scallion
• Ginger
• Scotch bonet Pepper – optional
• Dark or Mushroom Soy Sauce

Preparation of Chinese Boil Chicken Soup

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1. You would start the preparation by washing chicken and rubbing it all over with the salt and set aside for about 1 hour.
2. Using a large deep soup pot , boil your water first on high heat, then add the whole chicken with the chopped up corned turnip, ginger, red plums, use more water as needed. Once it starts to boil lower heat to medium-high and cover. Soup will take about 40 minutes to cook chicken thouroughly.
3. Add shrimp and carrots in the last 15 minutes, add snow peas and pan Choy in the last 5 minutes before serving.
4. While soup is cooking, cook your white rice in a medium pot and set aside.
5. Make sauce by cutting up scallion fine, mincing ginger and scotch Bonet if using, heat oil for a few minutes until hot, pour over the scallion mixture in a small glass bowl, then add soy sauce and stir. You can also separate sauces in 2 to use pepper in  1.
6. When chicken is cooked, remove from pot and cool around 20 minutes , using a chopper and chopping board, chop into smaller pieces and return to the soup.
7. Serve the soup with a little bit of sauce, and your chicken & rice on the side with the dipping sauce. I like to strain some of the scallions on my rice.

Print

Chinese Boiled Chicken Soup

Prep Time 15 minutes

Cook Time 1 hour

Author Dianne

Ingredients

• 1 Whole Chicken
• 1 tsp. Salt
• 1 Gallon Water
• 10 Chinese dried red plums
• 2 Chinese salted corn turnip cut in small pieces
• 1/4 cup Ginger sliced
• 1/2 pack Chinese Impyeow 0r 3.5 oz. chinese vermicelli noodles
• 3/4 cup Dried Shrimp
• 1 bunch Pak Choy
• 1 lg Carrot sliced in thin rounds
• 1 cup Snow Peas optional
• 2 cups Cooked White Rice
• 2 stalks Scallion cut fine
• 2 tsp. Ginger (minced) optional
• 1/4 cup Vegetable Oil
• 1/4 cup Mushroom or Dark Soy Sauce
• **optional 1/2 Scotch Bonnet Pepper

Instructions

1. Wash chicken, rub with 1 tsp. of salt, let sit about 1 hour.

2. Place water in a deep soup pot, bring to a boil on high heat. Add the whole chicken, sliced ginger, plums, and corned turnips. Add more water if needed to cover chicken. Once it starts to boil, reduce to medium-high and cover.

3. While soup is cooking, you may cook your rice and set aside.

4. Continue to cook about 30 minutes or chicken is fully cooked. (When juices run clear when poked). Remove chicken to a large dish and cool about 20 minutes.

5. Chop up chicken when cooled. (actually you can do this before finishing off the last part of your soup. so turn off soup in the mean time.

6. Continue simmering soup on medium heat. Add Impyeow or noodles, shrimp, snow peas and carrots. Cook about 5 minutes. Cut up Pak Choy and add right when finished, turn off heat.

7. To make sauce for chicken:Cut up scallions & ginger( if using) and place in a small glass bowl, heat oil in a small pot. When hot, pour oil over scallion & ginger, then add soy sauce and set aside. ** optional : for a spicy option, chop up a half or desired amount of scotch bonnet pepper to add to the sauce.

8. To serve, you may serve soup alone or add a little chicken, rice and just va little sauce. Then on another plate will be your rice & chicken. You may use the sauce to dip the chicken sparingly. And put a little sauce on your rice.

Recipe Notes