Herbal Chicken Soup (by Tean's Gourmet Klang Herbs & Spices for Soup Kau)
The tip for my good tasting chicken herbal soup is, to add generous among salt and sugar into the soup. Although there is no instruction stated on packaging to add salt and sugar, I recommend you should not skip both the seasonings. The soup without salt can be overly spicy due to the excess white pepper in the pre-mixed pack. The chicken drumsticks are flavourless too, so please be generous with the salt seasoning.
Ingredients
1 packet Klang Herbs & Spices for Soup Kau by Tean's Gourmet
800 g chicken drumsticks
1500 ml water
3 cloves garlic
2 tbsp oyster sauce
1 1/2 tsp dark soy sauce
1 1/2 tsp light soy sauce
salt and sugar to taste
Optional
baby corns
shiitake mushrooms
coriander as garnish
Directions
1. In a large pot with 1500ml water, boil 2 filter bags Klang Herbs & Spices for Soup Kau for 30 min.
2. Add chicken drumsticks, shiitake mushrooms, garlic cloves, oyster sauce, dark and light soy sauce into the boiling soup. Simmer for 30 min.
3. Add salt and sugar. Continue to simmer under low heat for another 30 min, or until the chicken drumsticks are cooked and tendered.
4. Add baby corns into the soup and cook for 1-2 min.
5. Ladle the soup, chicken drumsticks, mushrooms, baby corns into a bowl. Garnish soup with coriander and serve.
The soup is best to enjoyed with fluffy white rice and some cut chili with soy sauce. It tastes good on its own too.
Don't put off by the oil layering on top of the bowl. These are the natural fat released from the chicken skin.
