Wednesday, April 20, 2011

玉米胡萝卜燉雞湯/Chinese Chicken Stock

Recently, all I have been cooking are soups and stews because I am want fresh soup and stew for my sick baby so she can recover soon.  Chicken soup is always recommended when people get sick.  I remember I once got sick during pregnancy.  I drank 4 - 5 bowls of this chicken soup everyday and the cold was gone so fast.  This soup makes a great chicken stock for soup noodles or other dishes that requires some chicken stock.  This soup tastes a little bit sweet so it's great to use for Cantonese food.  Babies always love sweet foods so it encourages them to drink more and flush out their system when they are not feeling well.


Ingredients:

  • 1 lb chicken
  • 5 oz pork back bone 
  • ½ oz sliced ginger
  • 2 honey dates
  • 3 oz carrots
  • 1 corn on the cob
  • 3 quarter tsp salt
  • 2 litres water (about half large pot)

Directions:

  1. Peel the carrots and cut them into small cubes.  Cut the corn into 2 - 3 pieces.  Peel the skin off the chicken.
  2. In a large soup pot, add pork back bone, chicken, ginger, carrots, honey dates, corn and water.  Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 2 - 3 hours.  Add salt.  Now you are done!