To wrap up this mini-series of gluten-free Chinese meals, I thought I’d share one of my favourite meals, Chinese chicken soup. It has all the benefits of other types of chicken soup – at least according to my personal studies if not anything more official. It is the sort of meal you want when it is cold which Tassie is at present despite the calendar declaring summer. The sort of soup you crave when you might be coming down with something or you already have.
Chinese Chicken Soup
chicken carcass or pieces or if you like lots of chicken in your soup you can use a whole chicken. I prefer mine already roasted so that most of the fat is removed. I often take a whole chicken, remove the breasts for a stir fry meal, roast the remainder in the oven and freeze this until I want to make soup.
1 – 2 tbsp minced ginger
1 onion or a bunch of shallots
greens – a good bunch – usually whatever is in the garden or fridge, baby bok choy, Kale – use young leaves, baby spinach, even rocket, cut up finely.
small bunch coriander – cut finely leaving a little for garnish when serving
1 – 2 grated carrots
mushrooms – you can use the ordinary sort, sliced, but I really like black cloud ear mushrooms. These are available in dried form at a Chinese grocery. You can use the whole ones or buy them already shredded as pictured. Use about 40 gms dry weight. Soak them for half an hour in just boiled water before adding to the soup. If you buy the whole ones you’ll need to cut them to the size you like prior to adding as a large one can swell up to almost plate size. They have a seaweed like texture and are often mistaken for that by the uninitiated.
1 tbsp tamari
1 tbsp sweet chilli sauce
salt or stock to taste (I use herbamare as a salt/stock replacement or make your own – recipe at http://premeditatedleftovers.com/recipes-cooking-tips/how-to-make-a-substitute-for-herbamare-at-home-seasoned-salt-recipe/)
Place chicken carcass in large saucepan, cover with water, add ginger and onions (if using shallots, add these with the other vegetables later) and simmer for half and hour until chicken meat is coming away easily from carcass. Remove carcass and separate the meat from bones and other non edible bits. Add all the vegetables and mushrooms, tamari, sauce and salt or stock and simmer gently for 15 minutes. Return meat to saucepan, stir through for a minute so. Good to go.