Peppery Ginger Chicken Soup

 

This is one classic and aromatic Chinese peppery and clear ginger chicken soup, which most grandmas/mums/aunts/sisters will cook and serve when someone feels unwell in the family.

Ingredients: (serves 2)

2 whole chicken legs (cleaned and removed excess fat; cut into 2 parts)

1 thumb sized ginger (peeled and sliced thick)

6 garlic cloves (peeled and lightly smashed)

3 bowls water (add slightly more if needed)

1 teaspoon white peppercorns (toasted and lightly crushed)

1/2 tablespoon light soy sauce

1/2 teaspoon sesame oil

Salt (to taste)

Methods:

1. In a pot, boil water; blanch the chicken pieces for 1 minute, rinse and drain. This step keeps the soup clear.
2. In a clean pot, add chicken, ginger, garlic, peppercorns and water.  Bring to a boil, then lower to gentle simmer for 35-40 minutes. 
3. Remove scum, if any.  Add light soy sauce, sesame oil and salt.  Taste for correct seasoning.
4. Serve immediately.
5. Tip: For extra depth, add 5 dried red dates.

I adapted this nutritious recipe from 'Chinese and South East Asian Cooking.'