Heusuppe with a Malaysian Chinese Twist

Ingredients

In this Malaysian Chinese adaptation of Heusuppe, we incorporate Malaysian Chinese herbs and spices such as goji berries, dried longan, and Chinese angelica root. These ingredients add a distinct flavor profile and enhance the nutritional value of the soup. Additionally, we use Malaysian Chinese cooking techniques, such as simmering the soup for a longer period of time to extract the flavors from the herbs and create a rich broth. We alse have the original recipe for Heusuppe, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, sliced 1 carrot, sliced
• 1 potato, diced 1 potato, diced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon dried goji berries 1 tablespoon dried goji berries
• 1 tablespoon dried longan 1 tablespoon dried longan
• 1 tablespoon Chinese angelica root (dang gui) 1 tablespoon Chinese angelica root (dang gui)
• 1 tablespoon dried wolfberries (kei chi) 1 tablespoon dried wolfberries (kei chi)
• 1 tablespoon dried red dates 1 tablespoon dried red dates
• 1 tablespoon dried shiitake mushrooms, soaked and sliced 1 tablespoon dried shiitake mushrooms, soaked and sliced
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 1 liter (4 cups) water 1 liter (4 cups) water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Add the sliced carrot, diced potato, and diced tomato to the pot. Stir well to combine.
4. 4.
   Add the dried goji berries, dried longan, Chinese angelica root, dried wolfberries, dried red dates, and sliced shiitake mushrooms to the pot.
5. 5.
   Pour in the chicken broth and water. Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the chicken is tender and the flavors have melded together.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried shiitake mushrooms — Soak the mushrooms in warm water for about 20 minutes until they become soft. Squeeze out any excess water before slicing.
• Chinese angelica root (dang gui) — Use a mortar and pestle to lightly crush the dried root before adding it to the soup. This will help release its flavors.

Tips & Tricks

• For a spicier kick, add a small amount of sliced red chili pepper to the soup.
• Adjust the cooking time according to your preference for the tenderness of the chicken.
• Feel free to add other vegetables of your choice, such as bok choy or mushrooms, to enhance the flavors and textures of the soup.
• If you prefer a thicker consistency, you can add a cornstarch slurry to the soup and simmer for a few more minutes until it thickens.
• Serve the soup with steamed rice or crusty bread for a complete meal.

Serving advice

Serve the Malaysian Chinese Herbal Soup hot as a main course. It pairs well with steamed rice or crusty bread.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls or a large soup tureen for a beautiful presentation.