Yummy-licious soup for Chinese New Year festive food. Original recipe is an expensive soup with all the costly ingredients such as big dried scallops, free range chicken and fish maw. I believe not every family can ‘afford’ this kind of ingredients just in a soup bearing in mind there are other expenses to take care off. Myself for one will have to think it over if this soup is for several visiting families [about 25 pax].
I had prepared this pauper version by substituting scallops and free range chicken with a piece of dried squid and meat chicken. It turned out to be a delicious soup which is tasty and good. At least, my hubby didn't notice it is a pauper version, hehehe!
Recipe adapted from Yum Yum Magazine No. 64 with modifications
1 large chicken whole leg – skin and excess fats removed – cut big size pieces
2 pairs of chicken feet [can it free from the chicken vendor]
20 gm dried lily flower buds – soaked, squeezed and knotted, snip off the hard ends
1 small piece dried squids to replace dried scallops
10 red dates
5 slices of ginger
1 piece fish maw – soak to soften, squeezed out the water and cut small pieces
Salt and pepper to taste
750-800 ml water
- Blanched chicken feet and chicken pieces with hot boiling water. Drained.
- Bring water to boil, add in ginger, dried squids, chicken feet, red dates and fish maw. Let it boil and simmer for about 15-20 minutes .
- Add in chicken pieces and dried lily flower buds, bring to boil then simmer for another 15 minutes or until chicken pieces are cooked through. Season with salt and pepper. [Note -You can double boiled all the ingredients for 2-3 hours]
- Serve hot.