I’ve cooked many different types of chicken stew before, and mostly with potatoes: Chicken & Potato Stew, Korean Andong Jjimdak etc. The former is easy to make as you will just need to dump all the ingredients into the slow cooker to let them cook and braise. It’s gravy is thicker and great to eat with plain rice. The latter is a mixture of sweet and savoury, served with sweet potato noodles which is great to slurp up the braised gravy with. This one here takes a slightly longer time to simmer and is lighter in its flavour and texture. You can slurp it up as it is and it probably makes for a good winter soup to warm your spirit.
I don’t yet have a favourite recipe out of all these variations. I’ll keep trying though and perhaps one day, I’ll find the best chicken soup for my soul. I think I will need a bowl soon.
Ingredients:
- Olive oil: 2 tbsp
- Spring onion: 1 stalk, sliced, whites and greens separated
- Potato: 400g, peeled & diced
- Chicken thigh: 3, boneless
- Mustard: 1 tbsp
- Chicken stock: 500ml
- White cabbage: 200g, sliced
- Cornflour mixture: 2 tsp cornflour + 1 tbsp water
Method:
- Heat olive oil in saucepan. Fry whites of spring onions for 1min.
- Stir in potatoes. Cook 3min.
- Add chicken thigh, mustard & chicken stock. Cover and cook 35min.
- Add cabbage. Simmer 5min.
- Stir in cornflour mixture to thicken soup.
- Scoop into serving bowls. Garnish with greens of spring onion to serve.
Serving:
3 – 4 persons
