Clear Stewed Whole Chicken Soup
Special Garlic Chili Sauce and Udon Noodles

A nourishing clear-stewed whole chicken hot pot featuring tender meat, king oyster mushrooms, and fresh Chinese chives, served with a bold garlic chili dipping sauce and udon noodles.

Ingredients

• 1 whole chicken
• 1 onion
• 4 cloves garlic
• 3 stalks scallions
• 2 potatoes
• 2 king oyster mushrooms
• 1 bunch Chinese chives
• 2 red and green chili peppers
• 1 tbsp chili powder
• 2 tbsp soy sauce
• 1 tsp white sugar
• 1 tbsp plum juice
• 1 tsp yellow mustard
• 2 packs udon noodles
• to taste black pepper and salt

Instructions

1. 1Trim and Clean Whole Chicken

   

   Prepare the whole chicken by trimming off the wing tips, the chicken butt, and excess grease with a cleaver, then wash it thoroughly.

   Tip: Removing excess fat and glands helps keep the final chicken soup clear and prevents a greasy taste.
2. 2Place Chicken in Pot

   

   Take the cleaned whole chicken and place it into a pot filled with water, preparing it for the stewing process.

   Tip: Ensure the pot is large enough to completely submerge the chicken.
3. 3Add Aromatics

   

   Add halved onions, garlic cloves, and scallion segments directly into the pot alongside the chicken to build the flavor base for the broth.

   Tip: Peel the onion and garlic beforehand to let the flavors infuse more cleanly into the soup.
4. 4Skim Foam and Oil

   

   Bring the pot to a boil, then use a wooden spoon to carefully skim off the surface foam and excess oil for a clearer and cleaner broth.

   Tip: Skimming regularly during the initial boil helps keep the soup light and less greasy.
5. 5Slice Side Ingredients

   

   Slice the potatoes and king oyster mushrooms neatly on a cutting board or plate to prepare them for later addition to the stew.

   Tip: Cut the potatoes into uniform slices so they cook evenly when added back to the dish.
6. 6Flip the Stewing Chicken

   

   Mid-way through the simmering process, use cooking tongs to gently flip the whole chicken over in the pot for uniform cooking.

   Tip: Handle the chicken carefully with tongs to avoid breaking the skin.
7. 7Chop Chili Peppers

   

   Finely chop red and green chili peppers on a cutting board to prepare them as a key ingredient for the dipping sauce.

   Tip: Keep your fingers curled inward while using the chefs knife to safely cut the peppers into fine pieces.
8. 8Mix the Special Dipping Sauce

   

   Combine chopped chilis, chili powder, minced garlic, soy sauce, sugar, plum juice, a spoonful of chicken soup, and yellow mustard in a bowl, mixing thoroughly.

   Tip: Mix thoroughly to ensure the yellow mustard and dry chili powder are completely incorporated into the liquid base.
9. 9Portion Chicken in Pot

   

   Cut the fully stewed whole chicken directly into smaller, manageable pieces inside the cooking pot using kitchen shears.

   Tip: Using kitchen shears inside the pot makes it easy to portion the tender chicken without having to transfer it to a separate board.
10. 10Add Mushrooms and Chives

    

    Place sliced king oyster mushrooms and chopped Chinese chives on top of the cut chicken pieces in the soup pot.

    Tip: Add the mushrooms and chives towards the end so they retain a tender-crisp texture and absorb the rich chicken broth flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions