Recipe by Stacy Dong

www.zainelicious.blogspot.com

This is how my mum cooks chicken soup for us whenever we go home for holidays and on special occasions. I am cooking it chinese style, i.e. double boiling/double steaming to reap the full benefits of the chicken soup for my son Z.

Ingredients:

1 Organic chicken leg (thigh & drumstick)
3 cups of water

Step 1:

Clean the chicken and blanch the chicken with hot water (to get rid of any impurities and any pungent smell)
 

Step 2:

Place the chicken in a pot with 3 cups of water. I use a cast iron pot to ensure that the moisture and flavour are sealed in.

Step 3:

Place pot in a larger pot. Fill the larger pot with water. Cover the pot and cook under medium to high heat for at least 1 hour.

The result:

Yummilicious soup! Look at the golden colour of the soup. And it is nutritious and sweet tasting.

I would usually freeze the chicken soup in ice cube trays and would use them to flavour Z's food or serve it on its own as a soup course.

Tip: To get rid of the layer of fat in the soup, simply refrigerate the soup for a few hours. The fat will solidify, making it easy for you to scoop it away.