chinese chicken soup
The best chicken soup i ever had was at a restaurant in monterey park. i think it was a double soup but i have never been able to duplicate the flavor of pure chicken. any ideas would be appreciated.
re: Wendy Lai
You should also use a very fatty chicken. I've never been able to make a good stock with chicken from a regular supermarket. Head to a 99 Ranch or a small Asian butcher and ask them what to use.
Sometimes my mom uses a whole chicken and several pounds of chicken bones that butchers sell.
The flavor that you liked could be anything. Wendy's right about the basic ingredients, but there could be small amounts of any number of Chinese herbs. Maybe giving the name of the restaurant and the dish would help?
If the soup is called something like double boil/cooked chicken soup. Wendy given you a good recipe but here is my two cents.
You first cook in a large pot a rich chicken broth. You will have left over broth which you can use for a later date
Lost of chickne bones
chicken feet with the toes nail removed (I do not know why but my Mother also made trim them off)
rough cut onions
rough cut carrot
rough cut turnip (Chinese Lo Bak)
rough cut celery
salt and white to taste
Peel the carrots and turnip before cutting up. Slow cook this broth for at least four hours. You should have a very rich broth. For a more ginger flavor you can char the ginger over a open flame before adding to the pot.
Then in a covered earthen pot with a fairly tight lid you place this broth with a whole chicken, shitake mushrooms and Chinese herbs os your choice add the broth to almost full cover and then place in a large pot with a platform to keep the pot off the bottom. Then add water and simmer in the pot for a couple of hours and you will have double cooked chicken soup. You will need to check the pot to make sure that it does not dry out.
If you want to have a "healthy" soup use a silky or black chicken.
It is a lot of work so normally I have it out. It can take serveral hours, but it is worth it.