Hainanese Chicken Soup

Name: Hainanese Chicken Soup
Cuisine: singapore
Ingredients: 1 Whole chicken (1.2 kg); 2 liters Chicken stock; 5 cm Ginger, sliced; 4 Garlic cloves, crushed; 1 Cinnamon stick; 2 Star anise; 1 Bay leaf; 1 tsp Salt; 1 tsp White peppercorns; 2 tbsp Coriander stems

A recipe from singapore.

🇸🇬 singaporeSoupSeafoodBread

Nutrition (per serving)

520Calories

35 gProtein

40 gCarbs

18 gFat

4 gSugar

1150 mgSalt

Ingredients

1 Whole chicken (1.2 kg)
2 liters Chicken stock
5 cm Ginger, sliced
4 Garlic cloves, crushed
1 Cinnamon stick
2 Star anise
1 Bay leaf
1 tsp Salt
1 tsp White peppercorns
2 tbsp Coriander stems

Method

Boil the whole chicken in a large pot of salted water with ginger, garlic, cinnamon stick, star anise, and bay leaf, covering the chicken completely, for 30 minutes until the skin turns a pale golden color and the meat is tender.
Remove the chicken and let it cool slightly, then shred the meat into bite‑sized pieces, discarding the skin and bones.
In a separate saucepan, bring the reserved stock to a gentle simmer, adding salt, white peppercorns, and coriander stems, and let it reduce by half over medium heat for 20 minutes, stirring occasionally to prevent scorching.
Add the shredded chicken back into the reduced stock, and simmer gently for another 10 minutes, ensuring the broth remains clear and the flavors meld together.
Serve the soup hot, ladling it into bowls, and garnish with fresh coriander leaves and a drizzle of sesame oil, if desired.
Accompany the soup with steamed jasmine rice or a slice of toasted bread, ensuring the bread is slightly crispy to absorb the savory broth.