Imperial Soup Chicken













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  • 1. Bring to boil the mixture of chicken stock and water in a deep pot over high heat
  • 2. Place in ginger slices and herbal pack
  • 3. Let boil for 5 minutes and then turn heat to low
  • 4. Cover pot and let simmer for 20 minutes
  • 5. Slowly place in chicken pieces and mushroom, making sure its all immersed into soup
  • 6. Cover pot and Let simmer for 20 minutes
  • 7. With the cover still on, turn heat off and let it soak for another 10minutes. the inner heat will continue to cook the chicken pieces. This ensures the chicken will be tender and juicy.
  • 8. Before serving, Turn on heat and bring to boil again. Once boiled, turn off heat and serve hot with fragrant rice
  • 9. TIPS:
  • 10. Always use lesser liquid recommended or written at the back of ready pack herbs / spices. This allows the concentrated stock to penetrate into chicken meat as it is simmered / poached. The result is a better tasting flavorful chicken. In the end of cooking, you may then adjust the taste of soup by adding in hot water if the stock is too saltish to drink.

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Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...