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
- Rinse chicken and put into a pot of boiling water. Cover the pot and bring back to the boil.
- Immediately remove the pot from the heat and allow chicken to soak in the stock for 30 minutes or until chicken is cooked.
- 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.
- 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.
- 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.
