How to Cook Chicken Meat Soup With Leafy Vegetables, Asian Style

In Asia, particularly in the Philippines they can cook chicken in different ways.  It might be strange to some people to think about making soup with chicken meat with vegetables but it is really delicious for those who used to eat it. It is better to try it to see the difference.

Here's what you need:

chicken breast or thigh

onion

clove of garlic

ginger root

black pepper

leafy vegetables you can choose to use spinach, malungay, green pepper leaves or pechay

vinegar

salt to taste

olive oil

2-3 cups of water

Instructions of what to do

Step 1.  Wash the chicken meat and cut  into bite size.  Marinade the chicken meat with vinegar, salt and black pepper then set aside.

Step 2. Slice the onion into small squares so with the ginger root same size with the onion, crash rash the garlic and set  them aside.

Step 3. Clean the leafy vegetables, wash it thoroughly and set it aside. In a pan, heat the olive oil in medium heat. As soon as the oil is heated, saute the garlic, onion and the ginger root and let it brown. Then add the marinade chicken stir it and simmer for 8-10 minutes in medium heat. Add a little water to avoid sticking.

Step 4.  Add 3 cups of water to the chicken and continue cooking. Be sure that the chicken is already cook before you add the leafy vegetables.  Do not overcook the leafy vegetables.

Step 5. When it is done, take your chicken soup out from the stove and serve it hot. This soup is good to go with rice and potatoes. People in the Philippines always eat this soup with rice. They love it.

Warning!! take out the fats from the chickens meat.

Comments (1)

Margie Lynn said:

	... Sounds good I have never heard of malungay, green pepper leaves or pechay, but I know all about spinach. I am sure the supermarket has the others. Thanks.
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September 26, 2010
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