Taiwanese Peeled Chili Pepper Chicken Soup
A refreshing and comforting hot-weather soup featuring tender chicken, earthy shiitake mushrooms, and the vibrant, slightly spicy tang of pickled peeled chili peppers.
Even when summer temperatures soar, Taiwanese households often turn to this revitalizing pickled peeled chili pepper chicken soup. The unique combination of bright chili juice, aromatic ginger and garlic, and savory mushrooms creates a broth that is simultaneously deeply comforting, sweet, and appetizingly tangy.
Ingredients
- 1 kg chicken legs
- 2 tbsp rice wine
- 5 slices fresh ginger
- 6 cloves garlic
- 8 pieces shiitake mushrooms
- 1 cup mushroom soaking water
- 0.5 can pickled peeled chili pepper juice
- 10 pieces pickled peeled chili peppers
Instructions
- 1Blanch the chicken legs
Place the chicken legs into a pot of cold water and add two large spoonfuls of rice wine to help remove impurities and gamey odors.
Tip: Starting with cold water and rice wine effectively draws out blood and impurities from the chicken. - 2Skim surface impurities
Bring the water to a boil, then use a spoon to carefully skim off the foam and impurities that rise to the surface.
Tip: Skimming thoroughly ensures a clear and clean broth base for the soup. - 3Rinse the chicken legs
Remove the blanched chicken legs from the pot and rinse them thoroughly clean with cold water.
Tip: Rinsing with cold water tightens the skin and washes away any remaining residue. - 4Transfer to fresh water
Prepare a fresh pot of water and transfer the cleaned chicken legs into it to begin making the soup broth.
Tip: Using fresh water prevents any lingering residue from the blanching stage from clouding the final soup. - 5Add ginger slices
Drop sliced fresh ginger into the pot with the chicken legs to add aromatic warmth and depth.
Tip: Ginger helps neutralize any remaining poultry odors and enhances the refreshing flavor profile. - 6Add garlic cloves
Add peeled garlic cloves into the pot alongside the ginger and chicken.
Tip: Garlic infuses the broth with a savory, aromatic background note as it simmers. - 7Add Shiitake Mushrooms and Mushroom Water
Add the prepared shiitake mushrooms into the pot with the chicken legs, followed by the strained mushroom soaking water to enhance the savory aroma and depth of the broth.
Tip: Save and strain the mushroom soaking water to remove any residual grit before pouring it into the soup. - 8Pour in Pickled Chili Juice
Pour half a can of pickled peeled chili pepper juice directly into the pot with the chicken, ginger, garlic, and shiitake mushrooms to infuse the broth with a bright, tangy depth.
Tip: Adjust the amount of chili juice according to your preference for acidity and heat. - 9Cover and Simmer
Bring the soup to a boil over medium heat, then cover the pot with its lid, turn the heat down to low, and let it simmer gently for 20 minutes to allow all the flavors to meld together.
Tip: Keep the heat low so the soup stays at a gentle simmer rather than a rolling boil. - 10Add Whole Pickled Chili Peppers
Place the whole peeled chili peppers on top of the finished soup just before serving to give the broth its final fresh, slightly spicy kick.
Tip: Do not over-boil the chili peppers at this stage so they maintain a nice texture and vibrant look.
