Boil and Boil Again
The Chinese love their soups. Especially the Cantonese. It is a way of life, something to look forward to when you have had a long day and you are going home to mum’s or grandma’s homemade soup.
It is not just any other soup. A lot of herbs are used in these soups. This has been a tradition, bordering on superstition, that spammed generations. The belief is that the herbs help one’s constitution.
Herbs usually consist of ‘weird’ ingredients, mostly oriental in nature. Their names are too scientific in English: Wolfberry, Angelica, Cordyceps, Ginseng, Panax Notoginseng (Tian Qi) to name just a mere few. These all give the soup a very earthy, almost medicinal taste. And they actually do give a kind of placebo effect, or a mythical effect, to curing our hangovers.
Method
1. First boil the soup, and skim the scum from the top of the boil.
Usually the method or recipe calls for soft bone pork or chicken pieces. I prefer to use a whole chicken. I soak the herbs first, and boil them in plain water. When the contents are boiling, I introduce the whole chicken in.
The first boil removes the impurities from the chicken, and the herbal mixture seeps into the raw chicken creating that intense flavour. There will be a layer of scum formed when the impurities are bring boiled away. They are then removed.
2. Boil the Chinese chicken with the herbs until the chicken breaks down.
The most important technique that I learnt is to let the soup cool off first, before boiling it again. Temperature reduction lets the ingredients set into the liquid, thus they will break further apart when I boil them again. Furthermore, the chicken flavour intensifies when this is done.
3. Allow the chicken soup to cool off, before bringing back to the boil again for the final time.
When restaurants offer their ‘Triple Boiled Soups’, this is what I think they are serving. The soup should look opaque white, and taste like a heavy chicken consommé. It almost tastes like a dish by itself and the meat can be served with soy-sauce on the side. White rice is served as a staple together with this dish.
Recipe
Preparation time: 2-3 hours
Ingredients: (for 8 pax)
- A packet of Pasar Herbs for Chicken soup (there are various kinds for different ailments/ enhancing effects)
- 300-500 kg whole chicken or pork (optional)
- Salt and sugar to taste
Method is as per stage 1, 2 and 3 above.
There you have the Chinese Herbal Chicken Soup! Enjoy!