Chicken Soup with Winter Bamboo Shoot (冬笋鸡汤)
冬笋鸡汤 (Dong Sun Ji Tang)
Winter bamboo shoot is in season during winter months, most Chinese supermarkets would carry it at this time and the price is reasonable. It is a perfect vegetable for chicken soup, because it has the crunchy texture and will not become mushy after simmering for a couple of hours.
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Ingredients
- 2 chicken leg quarters (about 2 lb.)
- 1/2 lb. fresh winter bamboo shoot (available in most Chinese supermarket during winter months)
- 1/2 teaspoon salt
- A few slices of ginger
- 1 green onion (why buy from store? grow your own green onion)
Cooking Time: 30 minutes
Servings: 4
Cooking Steps
1. Get a medium size pot, add 5 cups of water, use high heat to boil.
2. Get 2 chicken leg quarters, about 2 lb., cut into 2 inch size chunks. Add to the pot, no need to wait until the water boils.
Tip: Marinate the chicken with 2% salt overnight will make the meat tender and tasty. Rinse off the salt before making the soup.
3. Once the chicken and water boil again, there will be foams coming up, use large spoon to remove foam.
4. Add a few slices of ginger, 1 coarse chopped green onion, a pinch of salt (about 1/2 teaspoon, adjust according to your own taste), boil.
5. Get 1/2 lb. fresh winter bamboo shoot, remove the hard husk, rinse clean, cut into thin slices.
6. Add the bamboo shoot slices to the pot, boil, then cover and simmer for 30 minutes.
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