Recipe: Whole Chicken Soup (清炖全鸡)”Clear Stewed Whole Chicken”

This soup is great when the weather is cold (it’s almost summer though) or when you are sick, or whenever you want to drink it. It also uses easy-to-find ingredients. So, here is the recipe!

Whole Chicken Soup (清炖全鸡 – qing dun quan ji – tseeng dwihn chwehn dzee – qing= “clear”, dun= “to stew”, quan= “whole”, ji= “chicken”)

The best chicken to use is organic and free range. It gives best flavor to the soup, but it costs more. Trader Joe’s sells organic free range chickens for $2.69 a pound, which is more affordable that other places I’ve seen.

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Ingredients:
1 whole chicken (about 4 lb) (preferably organic and free range)
1-inch piece of ginger, crush with the side of a knife
2-3 green onions, crush with side of knife and tie knots or cut into 2-inch sections
1 tbsp Shaoxing wine (optional)
water
a little salt and white pepper powder (should not make soup salty)

Directions:
1. Cut off the fat at the bottom end of the chicken.
2. Bring a stockpot with water to a boil. Add the chicken, and bring back to a boil. A lot of foam will float up. Once boiling, dump into a sink (careful!) and rinse the chicken (inside and outside) well.
3. Put the chicken into a large Chinese clay pot or Dutch oven. Add ~2.5 liters of water to cover the chicken.
4. Bring to a boil, removing all the foam that comes up with a foam remover (I don’t know the real name, but you can find one on the internet and look up pictures). Don’t let it come to a full boil, or the foam will mix with the soup!
5. When no more foam comes, add green onions and ginger, and Shaoxing wine if using. Bring to a simmer, then cover.
6. Cook on medium to low heat (to maintain a simmer) for 2 hours.
7. Remove as much fat as possible with a foam remover. Add salt and white pepper. Stir, cover, and simmer 5 to 10 minutes.
8. Serve the broth in bowls with chicken meat. Enjoy!

Leftover broth can be used instead of Chinese stock in recipes.

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