Asian chicken soup using fermented soybeans. With just two main ingredients, this feel-good chicken soup is healthy and easy to prepare.
If you are feeling a little under the weather, this bowl of soup can bring a big smile to your face! With a bit of fermented soybean paste, it brings the taste of the soup up a notch. I love having this soup when the weather is slightly chilly. Fermented soybeans or 'tauchu' are easily found, sold in bottles. These soybeans are sold either as whole beans or mashed. I prefer using those which are mashed, from Malaysia or Taiwan. Otherwise fermented soybeans from Singapore which are usually whole can be used too. Just mashed them using a fork before using. For the base of the soup, you may substitute chicken with either pork or anchovies, according to your preference. Just skip the meat if you are a vegetarian. If you try this recipe, upload a photo and drop me your comments!
- 250 grams chicken meat
- 3 potatoes
- 1 shallots
- 1 garlic cloves
- 0.5 centimeters ginger
- 1.5 teaspoons fermented soybean paste (taucu)
- 700 milliliters water
- 1 teaspoons oil
Steps to Prepare
- Pour hot water over chicken meat for about 10 seconds. Keep the meat in the refrigerator. This step will make the meat even more chewy.
- Pound the shallots, garlic and ginger.
- Cut potatoes into bite size pieces.
- Lightly fry the pounded ingredients until fragrant.
- Add fermented soybean paste and continue to stir fry for 30 seconds.
- Add chicken meat and quickly stir for another 30 seconds.
- Add water and bring to boil. Once it boils, lower the heat and allow the soup to simmer for 1.5 hours.
- Add salt to taste.