What is Chicken Drumstick Soup?
This recipe is my favorite style to eat chicken drumstick particularly when I want something healthy.
Japanese loves chicken as same as all Asian countries! Examples can be found everywhere – Chicken ramen, Oyako-Don, and Teriyaki chicken – basically served as a main dish.
But this soup gives you the best umami that chicken originally has. A drumstick seasoned with just a pinch of salt comes more flavor as long it is stewed.
In this recipe, I cook together with Winter Melon (Tougan), mild-tasting vegetables that actually come the best season in summer.
It melts in your mouth once heated, and the sweetness is stunning – so often used for Chinese hot soup (which is my favorite too!)
You can find it at a Chinese supermarket for sure!
One point to cook it is, how to deal with the hard peel (the green part). It is really hard and thick so a normal vegetable peeler might not work well.
I usually use a large and sharp knife (like a meat chopper knife) and slice it off carefully. A heavier knife moves smoothly so you can slip it without extra force.
Please make sure not to place your fingers in the direction your kife moves – let’s cook with fun and safe!
How to Enjoy Chicken Drumstick Soup
Coming soon!
Let’s Cook!
Ingredients
- 8 pieces of chicken drumsticks
- 1 green onion
- 1/2 of winter melon
- 1.5L of water
- 1.5 tbsp of salt
- 1 of green pepper (if you like spicy)
Instructions
- In a large pot, put drumsticks and water and let it boiled
- Once boiled, get rid of the lye that comes from the drumsticks. Simmer for 10 mins
- (Tips) Let it boiled for a while so you can collect the lye at once!
- While simmering, peel winter melon, remove seeds, and dice
- (Tips) Use a large knife for a safe peeling
- Add the winter melon and salt, and simmer for another 10 mins
- Garnish with black pepper and enjoy!
3 comments
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Hi, thank you for the head up! I’m trying to fix it. Please stay tuned for updates!
Very energetic post, I loved that bit. Will there be a part 2?