I cooked this soup with the slow cooker last night then transferred it to my soup pot and boiled it on high heat for another 30-45min. I still like to cook my soup on the stove top on because it makes the soup become more full-bodied and the chicken bones when boiled on high heat lend a milky taste to the soup – my favourite!
- 3 Brastagi potatoes (skinned and cut into quarters or sixths, depending on the size of the potato) - Russet potatoes will melt in the soup if cooked for long
- 2 carrots, skinned and chopped into chunks
- ½ - 1 can button mushrooms (optional)
- 1 packet of fish balls (optional)
- 10g dried scallops
- 2-3 chicken carcasses
- 3 pieces of pork ribs (about 200g)
- 3 cloves garlic, leave peel on
- 3-4L water
- fish sauce to taste
- Place the pork ribs and chicken carcasses in a pot of water with enough water to cover them. Bring it to a boil then turn the flame off.
- Remove the pork ribs and chicken carcasses and place them in a soup bag, together with the garlic and dried scallops. Tie up the bag and place the bag in your soup pot filled with 3-4L water.
- Bring the water to a boil, add the potatoes and simmer for about 3 hours, adding in the carrots at the halfway mark.
- Add in the button mushrooms and the fish balls just before serving. Bring the soup to a boil again and wait till the fishballs float to the top.
- Add sauce to taste and serve.
- !If you are using a slowcooker (crock pot):
- After step 2, place all the ingredients into the slow cooker and cook for 6-8 hours.
Click the link for the full list of soup recipes (with thumbnails).
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