Chicken Soup with Togan and Kai Choy

After the wonderful meal that I had last night, I decided that I need to have something plain and simple tonight.  Since I don't let much go to waste, I remembered that I had some chicken bones left over from the roasted chicken that I ate about 2 weeks ago.  So I decided to make some chicken soup. 

First, I start off by preparing the stock.  In a large stock pot, I combine the following:

chicken bones
roots & stems of a bunch of cilantro (Chinese parsley)
1 clove garlic, minced
ginger (a piece about 5" long), sliced then pounded
fresh ground black pepper
10 cups of water

Bring to a boil.  Boil uncovered for about 10 minutes before turning heat down to low.  Simmer covered for about 1 hour.

While the stock is cooking, it's time to start preparing the vegetables.  For my soup, I like to use togan (winter squash)...

and kai choy (mustard cabbage)...

Normally, it's about 2 cups togan that's been cut into cubes, and 3 cups kai choy that has been chopped into pieces about an inch thick.

Next, chop the bunch of cilantro that's left after the stems and roots went into the pot and finely grate a finger of ginger.  These will be used as garnish when the soup is served.

Once you've cooked the stock for an hour, skim visible fat and remove the chicken bones and meat.  Set aside.

Strain stock using cheesecloth.  Return the stock to the pot and add in the togan.  Bring to a boil, then turn down to simmer for 30 minutes.

While that's cooking, remove any meat remaining on the chicken bones.  You'd actually be surprised as to how much meat is actually left over.  This time I've got about a cup of shredded chicken.

Now you should be ready to add the kai choy to the soup.  Continue to simmer on low heat for about 15 minutes.

Remove from heat and add in shredded chicken.  Served garnished with cilantro and ginger.  Enjoy!

Comments

[Min]

Dude!I love ur small dipping dishes!:)

[Reid]

Thanks Min,

I got them at Pier One about 5 years ago. I went back recently to try and get more and they don't make them anymore... =(

[Min]

Oh I think they still have it at Pier One.I'll check it out and let you know=)

[FatMan Seoul]

Looks like a clear refreshing soup. Yum! I need some of those too. Too much chilies in my system. :o)

[Reid]

Hey FatManSeoul,

Thanks for stopping by. This soup is actually very light and refreshing. I don't like to add too much spice to it either (I hope you noticed that I didn't add salt). I like to eat this soup when my system feels overloaded. Especially after eating too many rich foods.

[stef]

I have those same dishes - I got them for Christmas from my mom in law. I use them like you do :)

The soup looks like what my mommy would make.

[Reid]

Hi Stef,

Thanks for dropping by. They do make excellent dishes for sides, garnishes or sauces. Hopefully, I can track down a few more as I'd like to be able to have enough for 2 per person.

My mom never made soups like this and to tell you the truth, I don't know where I learned how to make this. I often make this soup because it's light and yet still full of flavors.