Wednesday, 10 May 2017

Garlic Chicken Soup 蒜头鸡汤

A clear garlic chicken soup with some carrot and celery slices in it. Easy to prepare in a rice cooker using the "Soup" function.

Love this ordinary soup that uses only simple ingredients but can brew a pot of great flavour soup 😋 Some bloggers commented that the soup can cure cold or flu if brew with unpeeled garlic cloves. 

Servings: 4 persons


4 chicken thighs, about 450~500g
10~12 cloves garlic*
2 slices ginger
2 stalks white scallion
8cm carrot, peeled and cut into thick slice
20cm celery, peeled and cut into thick slices
340~400g water
1 tbsp rice wine
Salt to taste

* You can increase the amount of garlic if you like a stronger flavour 😍


1. Cut away the hard end of the garlic cloves.

Wrap the garlic cloves with parchment paper or aluminum foil. Roast the garlic in an oven toaster for 3 to 5 minutes at 150°Celsius. 

After the garlics have slightly cool down, peeled off the skin without breaking the garlic. Set aside.

2. Rinse chicken thighs and soak in hot water for about 15 minutes.
Drain away the water.

3. Place all the ingredients, except the salt, into the inner pot of a rice cooker.

Pour water to a height of about 2 cm above the ingredients.

Add 1 tbsp of rice wine.

4. Close the lid and select "Soup function", and set the "Cooking Time" to 1 hour.

5. At the final 10 minutes, add salt according to your taste.

The soup is ready. If you don't stir the soup too frequently, you'll get a clearer soup. Or else, the broken garlics will turn the soup milky 😁

Enjoy it warm 😋💖

You can use drumsticks too :)

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