Nutritious Clear Stewed Chicken Soup

A light and restorative chicken soup built from scratch. This clear, nourishing stew combines tender chicken with carrots, potatoes, and red dates.

Ingredients

• 500 g chicken pieces
• 2 carrots, chopped
• 2 potatoes, cubed
• 5 water chestnuts, peeled
• 5 red dates
• 2 stalks green onions
• 1 piece ginger, sliced
• 0.5 tbsp cooking wine
• 0.5 tbsp white sugar
• 1 tbsp light soy sauce
• 0.5 tbsp salt
• to taste pepper powder
• 1 tsp Sichuan peppercorns

Instructions

1. 1Start with cold water

   

   Pour the raw chicken pieces into a wok filled with cold water. Starting with cold water is essential because it helps draw out the blood scum from the meat more easily.

   Tip: Always blanch meat starting with cold water rather than boiling water for a clearer, cleaner final broth.
2. 2Skim off the blood scum

   

   Once the water comes to a boil, use a ladle to carefully clear away the blood scum that rises to the surface. Let the chicken boil for about two minutes before scooping it out.

   Tip: Removing the foam thoroughly ensures your chicken stew will be light and free from off-flavors.
3. 3Transfer to a clay pot

   

   Scoop the blanched chicken out of the wok and place the pieces directly into a clean, dry clay pot. To keep the dish light and nutritious, do not add any cooking oil.

   Tip: Cooking the chicken without stir-frying it in oil helps maintain the soups refreshing and light profile.
4. 4Season the chicken

   

   Place the blanched chicken pieces into a clay pot. Add green onions, ginger slices, half a spoonful of cooking wine, half a spoonful of white sugar, and a spoonful of light soy sauce. Pour in boiling water to cover the ingredients.

   Tip: Adding the chicken to the pot without extra oil helps keep the final stew light and healthy.
5. 5Pour in boiling water

   

   Pour prepared boiling water directly into the clay pot over the chicken and aromatics. Add a spoonful of light soy sauce to lightly season the broth.

   Tip: Adding boiling water instead of cold water prevents the chicken from toughening up and keeps the meat tender.
6. 6Add root vegetables

   

   Cut carrots and potatoes into chunks and place them into the pot. If you have water chestnuts, you can add a few as well for extra crunch. Wait for the water to boil again and skim off any new floating foam.

   Tip: Carrots and potatoes not only make the stew more hearty but also lend a natural sweetness to the clear soup.
7. 7Add vegetables

   

   Add the prepared carrot and potato chunks into the pot along with the peeled water chestnuts. Bring the soup back to a boil and skim off any floating foam to ensure a clear broth.

   Tip: Water chestnuts add a refreshing, crunchy texture that balances the tender chicken.
8. 8Season with aromatics

   

   Once the soup is boiling, add the red dates, half a spoonful of salt, and a dash of pepper powder to enhance the depth of flavor in the stew.

   Tip: Red dates provide a subtle, natural sweetness that complements the savory chicken broth.
9. 9Final seasoning and simmer

   

   Sprinkle in a few Sichuan peppercorns for a light, numbing fragrance. Cover and cook on medium heat for 20 minutes before turning off the heat.

   Tip: Keep the heat at a steady simmer to ensure the chicken remains tender while the flavors meld.

Storage & Reheating

Burn It Off

Frequently Asked Questions