Thursday, August 18, 2011

Simple and Easy Szechuan Preserved Vegetable Soup with Prawns & Chicken Recipe

I seldom cook this type of thick Szechuan soup but would normally boil the Szechuan vegetable plain with chicken bones. My family members prefer clear thin soup instead of thick ones to go with their rice. Anyway, I tried cooking this soup with starch as thickener last week, just like the ones served in many Chinese restaurants.
I like this Szechuan soup with some chilly oil floating on top it. Salty, sour and the soup for me! LOL!

Szechuan Preserved Vegetable, 1 medium size, cut into thin strips
Prawns, 200 gms, shelled and cut into small pieces
Chicken meat, 100 gms, cut into small strips
Chicken carcass, 1 pc to make chicken stock (boil in 8 bowls of water)
Onions, 1 pc, cut into slices
Chili oil, 1 tablespoon (fry some chilly powder in hot oil until fragrant)
Chinese Cooking wine (shao shing chiew), 1 tablespoon
Corn flour with water mixture to thicken soup
Pepper, to taste
Vinegar, 1 tablespoon

Add szechuan vegetable into chicken stock and bring to a boil. Put in the onions, chicken meat and prawns. Boil for a short while. Add shao shing chiew, vinegar and pepper. Pour the corn flour and water mixture into the soup to thicken it. Pour the chili oil into the soup. Garnish with parsley before serving.

Note : I didn't add salt because Szechuan Preserved Vegetable is already very salty.


Christine said...

looks good, would love a taste!

Ann said...

Haven't visited you for a long time, do you watch Masterchef?

Malaysian participants do quite well.

First tiem Masterchef chef Oz, Malaysian got 2nd,
second time, he won.

The NZ, winnder her dad was from KL,

Ther the Oz Masterchef, the Malaysian boy is promising,

What does that tell you about Malaysian Cooks?

suituapui said...

Nice with pork bones... Yum!

[SK] said...

i like szechuan preserved vege, very appetising.. hmmm, would be nice if there's some tofu in this soup..

Somewhere in Singapore said...

Yummy, yummy!!!

Sheoh Yan said...

Like your note, no added salt in Szechuan Preserved Vegetable dish, unless you want your hair to go bald.

wenn said...

i don't quite like to use preserved vege..still prefer fresh ones.

mNhL said...

this soup is so appetizing...

yvonne said...

Yes, love this vege, despite the saltiness, hahaha! Agree with SK, enhance by adding some diced tofu for more satisfying effect.

Amelia's De-ssert said...

Delicious soup.

Small Kucing said...

a bit oily but looks good enough to eat a big bowl of rice with it

PFx said...

Yum, looks like something i've had here in Taiwan.