Friday, November 23, 2007

Chicken Garlic Kei Chi Soup

I was clearing off some old files of mine when I found this recipe! I have not tried it yet but I think it should be a delicious soup, as chicken and kei chi/medlar seeds/wolfberries lend a sweetness to the soup. Plus garlic too - I am a big user of garlic and I think this magic bulb does wonders to anything, be it soup or stew.

If you do try it, let me know how it tastes like. This is a quick soup which can be ready in 30 minutes.

Chicken Garlic Kei Chi Soup

2 chicken thighs (400g)
100g garlic (peeled)
25g kei chi (wolfberries)
1 tsp salt
1 tsp soya sauce
1/2 tsp white pepper
1 Tbsp oil
1.2 litres boiling water
1 Tbsp chopped Chinese parsley

1. Remove excess fat from the chicken thighs, wash and pat dry with kitchen paper. Cut each thigh into four pieces.

2. Heat the wok with the oil, add garlic, stir-fry for a minute and add chicken and white pepper. Continue to stir-fry for 3 minutes.

3. Lastly add boiling water, kei chi, salt and soya sauce, cover and boil on medium heat for 20 minutes.

4. Skim off excess oil before serving with chopped Chinese parsley.
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