If you love yam, if you love thick soup, if you love
mustard leaves [kai choy], then this soup is a must try. The thickness texture [starchiness] of the soup is not from
any thickening but comes from the yam pieces that are boiled till soft and fragrant.
This is a lovely soup with only 3 main ingredients and
seasoning.
I like this soup and had it as a light lunch as this soup
has carbo, fibre and protein. Simply
easy and yet delicious.
Ingredients
1 large chicken whole leg – skin removed and cut into
chunky pieces, blanched and rinsed
150 gm yam – cut chunky pieces
100 gm mustard leaves – stems only and cut into pieces
Some ginger slices
Seasoning
Salt, pepper and cooking wine to taste
800 ml water
- Bring water to boil in a soup pot, add in ginger slices.
- Add in chicken and yam pieces. Let it boil for 10-15 minutes.
- Continue to boil until yam pieces are soft, add in mustard stems to cook till tender but still greenish in colour.
- Add in seasoning to taste. Scoop into serving bowl.
- Serve hot.
1 comment:
Kimmy, I love yam. But I hardly eat as it would be too much for me to consume on my own. I also love kai choy which I usually eat stir fried with garlic. I would love this soup very much.
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