Clear Plain Soup

Introduce

Chef :

Pinkblanket's Kitchen

Clear Plain Soup

Cooked using unwanted chicken parts like the chicken wing tips (flappers) or chicken bones. We usually use small amount just to give the soup some flavour. Adding some bruised lemongrass and few slices of ginger would surely give the soup something extra, but some love the taste of the soup to be way more subtle, hence the less ingredients.

Ingredient

10-12 pieces

chicken wing tips

- coriander roots (see pic)

brown onion - thinly sliced

2 tsp

chicken seasoning powder or chicken bouillon

3-4 slices

daikon or white radish

Cooking instructions

* Step 1

Preparing the 'real clear soup' is very tedious, time consuming and it takes skill to master. It looks lightly golden, almost like drinking water, not oily and it's packed with flavours (from 3-4 type of meats). And it takes 6-8 hours to cook. Ours, on the other hand, is super simple, fast and kids don't know the different anyway 😁 Prep all ingredients - clean the wing tips, chop coriander, clean the roots and slice the onion.

* Step 2

In a soup pot, put together the wing tips, coriander roots, onion and 1 litre of water; cook and bring to a boil. Season with 1-2 tsp of chicken seasoning powder or chicken bouillon along with some salt (as required). Then simmer over low heat for another 20-30mins. Once done, remove all contents from the soup, leaving some onion slices is fine.

* Step 3

If using daikon or white raddish slices, add the slices after removing all contents. Return the soup to the stove and cook again until radish turns soft or transparent. Avoid adding too many slices as that will overpower the subtle taste of this supposedly plain soup.