This recipe will make 6-8 servings
Chicken (either a whole chicken or wings, necks or any boney piece of chicken)
Cornstarch 4-6 Tablespoons
Salt & pepper
Ginger 1 head
Garlic 1 head
Onion 1 large
Sesame oil 4 Tablespoons
Making the Broth
This step takes a while and can be done a day ahead, if you have a pressure cooker this can be sped up a bit.
- In a very large pot, place a few tablespoons worth of oil, your garlic with peel (Ideally chop an entire garlic head in half and place it cut side down onto the surface of the pan) chopped ginger, and halved onion cut side down and your chicken.
- Sauté this lightly until you see a small amount of browning on your ingredients and then cover the entire thing with water and leave at a simmer for up to 10 hours refilling with some more water if ever the ingredients resurface due to evaporation.
- Once you are happy with the flavour of your broth strain out the leftover ingredients and return the broth to the heat.
- When at a soft simmer in a mixing bowl add four heaping tablespoons of cornstarch and a few ladles of the broth whisking until smooth and then slowly while whisking add to your remaining broth, the broth should thicken until a nice smooth consistency.
- If you have not reached the consistency you desire you can repeat this step with one tablespoon of cornstarch at a time.
- Now season the broth with salt, pepper, chives, and soy sauce until you are happy with the flavour. At this point, you can store the soup in the fridge for up to 3 days.
- To serve the soup bring the broth to a simmer and slowly drop in one well-beaten egg, (do not stir the soup any more at this point) turn off the heat, and as soon as the egg float up you can serve, add a few thin slices of spring onion or some sesame seeds for decoration if you want.