Chicken and Potato Soup
My wife said to me one day, “can you cook some other kind of soup?” That to me is a sign that I have to constantly innovate and come up with new concoctions of soups. I guess I have been a little lazy as well, opting to cook the convenient Easy as ABC types of soups and admittedly, we have been drinking a lot of those soups as well, especially the Lotus and Radish Soup which I have been cooking week-in, week-out. Maybe wifey drink until scared liao.
So I asked her, “what kind of soup would you like to drink then?” The answer was kind of unexpected because she wanted a really simple Chicken and Potato Soup. That sounds like Chicken Soup for the Soul (think: Best Selling Book). Well, as I love a good challenge, and since we already have the required ingredients in my well stocked kitchen, I set out to develop a simple recipe. I think it’s gonna be great!
So I decided that I would bring together my great collaborators – Chinese Scallops and Yellow Onion. They are distinctively different, but yet somehow, they add to the great flavour that is Chicken Soup. I can already smell the flavours coming together. Here’s my recipe for Chicken and Potato Soup.
2 x Chicken Drumsticks
1 x Chicken Carcass
15-20 Chinese Scallops
5 medium size Potatoes
1 large Yellow Onion
Half a teaspoon of Sea Salt
1. First of all, place the chicken carcass and the chicken drumsticks (frozen) into the pot. Boil a kettle of water, then pour it into the pot, make sure that it covers the chicken. Then add the scallops into the pot and turn on high heat to boil.
2. Then peel potatoes, and rough chop these into pieces. After that is done, add them into the pot to cook. Slice up a yellow onion and add in the pot last. Continue to boil for another 10 minutes. Add salt to taste. Then turn off fire and put pot into the thermal cooker. That’s all, easy.