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.
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)
a little salt and white pepper powder (should not make soup salty)
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.