Herbal Chicken Soup (by Tean's Gourmet Klang Herbs & Spices for Soup Kau)

Temperate continues to drop and chill weather once again hits. There is nothing more prefect than a bowl of hot soup to warm the tummy. Since chicken drumsticks are on sales at the local supermarket, so I decided to make a pot of herbal chicken soup to warm myself up. I am using the herbal soup pre-mixed pack from Tean's Gourmet - Klang Herbs & Spices for Soup Kau.

This is my first time making herbal soup and I am a bit nervous on how the end product will turn out to be. To my surprise, the soup tastes good. The flavour is acceptable and is not over powering despite there are 11 types of herbs and spices in it, which include radix ginseng, star anise, fennel, cinnamon, white pepper etc.

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.