[This recipe is one of our NINE Favourite Recipes of 2020. Check out the post here].
We grew up eating this for meals.
It actually tastes like Singapore-style bak kut teh soup but with chicken.
Three main ingredients:-
1️⃣ chicken
2️⃣ garlic
3️⃣ peppercorns
Imagine, a clear chicken broth with some peppery kick, and rounded off with garlic to compliment the spiciness.
We used two whole garlic bulbs – which is superb for pressure cooker as you get those nice melt-in-the-mouth garlic cloves.
This is certainly an easy dish to prepare for a tasty and healthy meal. We adapted this recipe from Spice N’ Pans.
KEY TIPS:
☑️ We fry the peppercorns over stove without oil to release peppery fragrance. We also lightly grind the peppercorns with pestle and mortar.
☑️ Blanch chicken carcass in order to remove scum and impurities. This would result in a nice, clear soup.
☑️ Clean off excess fat from drumsticks but leave the skin on. Of course, you can use your favourite chicken parts.
☑️ We use a teabag to contain the peppercorns when pressure cooking to keep the soup clean.
☑️ As always, season with salt, pepper and (a teeny weenie bit of) sugar to taste. Sugar helps to balance out the peppery heat.
☑️ We pressure cooked for 15 minutes. For stove-top, boil the soup over medium heat for about 20 minutes.
Max also liked a more peppery taste so please do add more at the end. If you like a more garlicky kick, can add another bulb.
Check out our Instagram stories for step-by-step process including videos here.
![Garlic pepper chicken soup [PRESSURE COOKER RECIPE]](https://thokohmakan.com/wp-content/uploads/2020/11/20201016151720_IMG_1495-scaled-683x1024.jpg)
Garlic pepper chicken soup [PRESSURE COOKER RECIPE]
Course: Lunch, DinnerCuisine: ChineseDifficulty: Easy3
servings30
minutes15
minutesSimple and nutritious soup to nourish the body and soul.
Ingredients
6 chicken drumsticks
1 chicken carcass
2 whole garlic bulbs
1.5 tbsp white black peppercorns
Salt to taste
Sugar to taste
1.5 litre water
Directions
- Fry white and black peppercorns over stove without oil, until white peppery smell emerges and the peppercorns start jumping up and down. This step is to release peppercorns’ fragrance. Let it cool and use a pestle and mortar to lightly grind the peppercorns.
- Wash garlic bulbs and peel outer layer of skin until the last layer is left. Set aside.
- Blanch chicken carcass in separate pot of water to remove scum and impurities. Ensure to place carcass in when water is cold and bring water to boil for 5 minutes. Remove carcass and wash quickly under running cold water.
- Clean off excess fat of drumsticks but leave the skin on.
- Place drumsticks, carcass, garlic bulbs and peppercorns into pressure cooker. I place the pepper in a tea filter bag to ensure soup is clean.
- Fill water until it covers all ingredients. We used 1.5 litre of water for ours. Pressure cook for 15 minutes.
- Season with salt, sugar and white pepper to taste. Enjoy!
