Cantonese Slow-Cooked Soup

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 4 slices of ginger 4 slices of ginger
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 dried shiitake mushrooms, soaked and sliced 2 dried shiitake mushrooms, soaked and sliced
• 1 large carrot, peeled and sliced 1 large carrot, peeled and sliced
• 1 daikon radish, peeled and sliced 1 daikon radish, peeled and sliced
• 2 stalks of celery, sliced 2 stalks of celery, sliced
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 2 cups (470 ml) water 2 cups (470 ml) water
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth and water to a boil.
2. 2.
   Add the chicken pieces, ginger slices, and minced garlic to the pot. Reduce the heat to low and simmer for 30 minutes, skimming off any impurities that rise to the surface.
3. 3.
   Add the soaked shiitake mushrooms, carrot, daikon radish, and celery to the pot. Continue to simmer for another 1 hour, or until the chicken is tender and the vegetables are cooked through.
4. 4.
   Stir in the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and five-spice powder. Season with salt to taste.
5. 5.
   Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Cantonese Slow-Cooked Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — For a richer flavor, use bone-in chicken pieces such as thighs or drumsticks.
• Shiitake mushrooms — Soak the dried mushrooms in warm water for 20 minutes before slicing.
• Shaoxing wine — If unavailable, you can substitute it with dry sherry or rice wine vinegar.
• Five-spice powder — Make sure to use a high-quality blend for the best flavor.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a more intense flavor, marinate the chicken pieces in soy sauce and ginger for 30 minutes before cooking.
• Add a splash of vinegar or lemon juice to brighten the flavors of the soup.
• Customize the vegetables according to your preference, such as adding bok choy or bamboo shoots.
• To save time, you can use pre-made chicken broth instead of making it from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Cantonese Slow-Cooked Soup as a main course accompanied by steamed rice or noodles. It can also be enjoyed as a starter or a comforting meal on its own.

Presentation advice

Present the soup in individual bowls, ensuring that each serving contains a generous amount of chicken, vegetables, and broth. Garnish with fresh cilantro for a pop of color and freshness.