Red Chicken Soup / Sup Ayam Merah (Ang Cau)

IMG_0708

This is another delicious recipe taught by my mom. She used to cook this since we were small and she always said that this dish is good for our health, especially when we’re not feeling well or it’s cold because rainy season has come.

Many people believe that chicken soup can cure cold, and ginger is also believed to be a natural cures for cough and cold. That is why this soup which use lots of ginger is believed to be good for our health. Make sure to stir fry the ginger first before adding anything else into the pan, as this will help to reduce the spiciness and the strong smell of the ginger in the dish.

Ang cau and ki zhe or wolfberries are also well known ingredient and use in many Chinese dishes, especially to make herbal soup. Ki zhe is a a good source of vitamin A and is very good for our eyes.

Thankfully everyone in the family loves this soup which is very easy to make (just like making ordinary chicken soup).

Ingredient:

  1. 1 kampong chicken, cut 8. Kampong chcicken usually comes in very small size, so if you’re using medium to big size chicken, use only 3/4 of the chicken
  2. 2 L hot boiling water
  3. 2 tbsp Ang Cau / Tape Ketan Merah

    Ang Cau or Cau
    Ang Cau or Cau is sold in jars like this one
  4. 2 potatoes, cut into 8
  5. 5 garlic, mince
  6. 2 thumb of ginger, cut into round thin slices
  7. 2 tsp sugar
  8. salt, to taste
  9. 1 tbsp oil
  10. 2 handful of ki che or ki zhe or wolfberries
  11. 120 gr red bean
  12. celery

    Red bean, celery, and wolfberries
    Red bean, celery, and wolfberries

Method (with slow cooker):

  1. Heat up a wok or pan with 1 tbsp of oil
  2. Add the ginger and stir fry until fragrant (this will reduce the spiciness and the strong smell of the ginger in the dish)
  3. Add the garlic and stir fry until aromatic
  4. Add 2 tbsp Ang Cau, stir fry for few minutes
  5. Add the chicken, mix well with other ingredients, turn off the heat
  6. Remove the chicken and everything else in the wok to a slow cooker, add 2 L hot water. Set the slow cooker to low heat
  7. After 3.5 hours, add potatoes, red bean, celery, ki che, salt, and sugar, and do some quick stirs
  8. Cook for another 1.5 hours and turn off the heat. Dish out and serve hot

Method (without slow cooker):

  1. Heat up a big wok or pan with 1 tbsp of oil
  2. Add the ginger and stir fry until fragrant (this will reduce the spiciness and the strong smell of the ginger in the dish)
  3. Add the garlic and stir fry until aromatic
  4. Add 2 tbsp Ang Cau, stir fry for few minutes
  5. Add the chicken, mix well with other ingredients, and keep stirring until the chicken turn white, the add water
  6. Cook in low heat until the chicken is tender (for about 2 to 3 hours)
  7. Add potatoes, red bean, ki che, salt, and sugar, and do some quick stirs, then wait until the potatoes and the read bean are all well cooked
  8. Add chopped celery and turn off the heat
  9. Dish out and serve hot

IMG_0712

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s