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Whole Chicken Soup
Whole Chicken Soup is a traditional Chinese recipe for a classic soup of a whole chicken served in base made from the chicken broth, ham, mushrooms, bamboo shoots, ginger, cabbage and pork. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Whole Chicken Soup.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesPork RecipesChicken RecipesFowl RecipesVegetable RecipesChina Recipes
This is a classic Chinese recipe for a soup of whole chicken boiled and served in a broth made of the chicken with ham, mushrooms, bamboo shoots, ginger, cabbage and pork.
Ingredients:
For the Sesame and Spring Onion Dipping Sauce:
2 tbsp light soy sauce
1/4 tsp sesame oil
2 tsp spring onion, finely chopped
For the Soup:
100g Yunan ham (or cooked ham), chopped
2 dried Chinese mushrooms, soaked in warm water for 20 minutes
85g fresh (or tinned) bamboo shoots, (if using fresh, boil in water for 30 minutes beforehand), drained
1 whole oven-ready chicken
1 tbsp spring onions, slivered
8 slices of fresh ginger
225g lean pork meat, chopped
2 tsp rice wine (or dry sherry)
3l water
2 tsp salt
300g Chinese cabbage, cut into large chunks
Method:
Whisk together all the soup ingredients in a small bowl then set aside.
Bring a pan of water to a boil, add the ham and blanch for 30 seconds. Skim the surface of the liquid then remove the ham and set aside.
Squeeze the soaked mushrooms to remove any excess liquid then trim off the stems (discard these) and finely slice the caps. Dice the bamboo shoots.
Mix together the spring onions and ginger and use this to stuff the chicken. Place the bird in a large casserole and add the ham, mushrooms, bamboo shoots, pork meat and rice wine. Add 3l water (use the ham blanching liquid) and add the salt. Bring the mixture to a boil then reduce to a simmer and cook, covered, for 1 hour. At this point add the Chinese cabbage and simmer for 3 minutes more.
Take out the chicken and remove its skin. Take off the breasts and cut into large pieces.
To serve, place a large chunk of chicken meat in individual bowls, adding vegetables and pieces of pork from the stock. Ladle over the soup stock then serve accompanied by the dipping sauce (reserve any remaining chicken for another dish).
