• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 3 pieces (750g) chicken whole legs
  • 1.5 litres boiling water
  • Ingredients (A)
  • 3 shallots
  • 3 cloves garlic
  • 2cm ginger, smashed
  • 2 stalks spring onion
  • 10g tong kwai
  • Seasoning (B)
  • 1 tbsp salt
  • 1 tbsp chicken stock granules
  • 1/2 tsp sugar or to taste

Instructions

  1. Rinse chicken and put into a pot of boiling water. Cover the pot and bring back to the boil.
  2. Immediately remove the pot from the heat and allow chicken to soak in the stock for 30 minutes or until chicken is cooked.
  3. Take chicken out from the stock and soak in a basin of ice-cold water. Leave chicken to cool in the water then dish out and drain well.
  4. In the meantime, bring the previous chicken stock to a boil and add ingredients (A). Cook for 15-20 minutes. Add seasoning (B) and leave the fragrant stock to cool.
  5. Place the chicken into the fragrant chicken stock and chill in the refrigerator for at least 3-4 hours. Remove and chop the chicken. Bring the fragrant stock to a quick boil and serve. An alternative to serving the soup is to add some blanched wanton noodles to the stock and serve with the chicken. Excellent as a one-dish meal.

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