I grew up with this soup back in Malaysia, as many of my other friends would have. These springtime days are rather temperamental, so when it’s wet and windy outside nothing beats sinking into a bowl of comforting hot broth. Best thing is, you can leave it on the stove simmering away for a couple of hours whilst you go do other springtime-like chores and when you come back into the kitchen you’ll have wonderful chicken-y goodness wafting your way. It’s so flavourful and sweet that you won’t even to add seasoning at the end. It’s as easy as A-B-C.
1kg chicken wings
2 to 3 other pieces of bone-in chicken e.g. drumsticks, thighs
2 large corn on the cob, cut into 4 pieces each
2 carrots, cut into 2 inch chunks
1 large white onion, quartered then cut into chunks
2 large or 3 medium tomatoes, cut into chunks
A handful of new potatoes, halved
A handful of goji berries (kei chi) or dried Chinese red dates (leave out if you don’t have any)
- Put all the ingredients except the potatoes and berries/dates into a large pot and cover with water. Bring to a boil then reduce heat to simmer for a total of two hours. Skim off any scum from the top periodically.
- With 30 minutes left to go, add in the potatoes and goji berries/red dates.
- Remove the chicken wings from the broth.
- Remove the drumsticks/thighs and shred the meat. Or do what I do and serve them whole.