Friday, November 20, 2020


After preparing the vegetarian version of this soup [Recipe Here], I cooked this non-vegetarian version as I love the black eyed peas and the clear soup. The soup is as tasty, nutritious and delicious as the vegetarian version. It is a versatile kind of soup where you can plus or minus some of the ingredients for this soup. The most important ingredient is the Black Eyed Peas. 
A quarter chicken [skin removed] - cut bite size pieces
150 gm fresh fuchok or 50 gm dried fuchok [soaked and cut into sections]
100 gm black eye peas
4-5 red dates - seeded 
4-5 dried mushrooms - soaked and cut half
a few slices of ginger
some chopped coriander
1 litre water or more
salt, pepper and mushroom granules to taste

  1. Rinse peas with hot water for 1-2 times, drained and then soaked in hot water for 1 hour or until hot water is warm or cooled. Drain and set aside. Tips: can soak in water and leave in freeze until required.
  2. Blanch chicken in boiling water for a minute or so.  Drain and rinse.
  3. Bring water to boil.  Add in black eyed peas and ginger slices, boil for 10 minutes before adding all other ingredients except fuchok.
  4. Bring to boil, then simmer over medium low heat until peas are tender. Add in fuchok.
  5. Bring to boil, add more water if preferred. Add seasoning to taste. Simmer over low heat for another 5-10 minutes to bring out the flavours. Off heat.
  6. Scoop soup into soup bowl. Serve hot.

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