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home > recipes > soups > hainan chicken soup
from New Zealand 1 Chicken (~ 1.5Kg) 3 litres of water 4 tabls of cooking oil (tabls = table spoon) enough rice to feed yourself and your guests. 3 cloves garlic (chopped) 3 large onions 1 thumb sized piece of ginger chilies to taste vinegar to taste soy sauce to taste salt & pepper to taste vegetables for the soup Method: Bring the 3 litres of water to a boil. You will need a container large enough for the water and (whole) chicken. When the water boils, put in the chicken. Let it simmer until the chicken floats to the surface (1/2 hour). DO NOT let the water boil briskly. Allow only a slow simmer. Also, simmer without the lid. This will make the chicken tender. Fry the garlic in oil until light brown. Use the soup (from cooking the chicken) to cook the rice. Add in the garlic oil, pepper and salt. With remaining soup add the vegetables (optional) and the (whole) onions. Grind the ginger to a paste. Grind the chilies to a paste and add vinegar.

Hainan Chicken Soup


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keyword: hainan
keyword: chicken
ethnicity: chinese
recipes for soups
recipes by chuah
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(posted August 13, 2005)

from
New Zealand

1
Chicken (~ 1.5Kg)
3 litres of water
4 tabls of cooking oil (tabls = table spoon)
enough
rice to feed yourself and your guests.
3 cloves
garlic (chopped)
3 large onions
1 thumb sized piece of ginger
chilies to taste
vinegar to taste
soy sauce to taste
salt & pepper to taste
vegetables for the
soup

Method:
Bring the 3 litres of water to a
boil. You will need a container large enough for the water and (whole) chicken. When the water boils, put in the chicken. Let it simmer until the chicken floats to the surface (1/2 hour). DO NOT let the water boil briskly. Allow only a slow simmer. Also, simmer without the lid. This will make the chicken tender.

Fry the garlic in oil until light brown. Use the soup (from cooking the chicken) to cook the rice. Add in the garlic oil, pepper and salt.

With remaining
soup add the vegetables (optional) and the (whole) onions. Grind the ginger to a paste. Grind the chilies to a paste and add vinegar.



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