Thursday, November 25, 2010

Chicken With Black Vinegar & Ginger

Chick kut teh, lotus root chicken soup or this chicken soup, also known as the Chinese confinement soup. Commonly made with pork knuckles although some do use chicken. I've tasted the ones with pork knuckles at Chinese full moon celebrations and I simply love the taste. Of course I asked my Chinese friends for the recipe and they willingly shared. This soup with chicken, eggs, black vinegar, garlic, ginger and red chillies is also loveable to keep the body warm during cold weather.

3 chicken wings (cut at the joints)
2 eggs (boiled)
3 dried red chillies (broken) - optional
1 inch ginger (sliced into thin big pieces)
5 pips garlic (crushed)
1 tbsp black vinegar
1 tsp brown sugar
2 tbsp oil
Coriander leaves ( as needed)
Salt for taste

When oil is heated, fry chicken, garlic, ginger and dried chillies for a couple of minutes.
Pour 1/2 litre of water.
Season with black vinegar, sugar and salt.
Simmer over low heat until chicken is tender and soft.
Drop in boiled eggs.
Simmer for another 2 mins after which remove from heat. 
Garnish with coriander leaves before serving.
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  1. This version seems to taste better than the original one.Not so fattening and a hint of spiciness from the chilli

  2. Chciken cooked in black vinegar... Ooohhh I want to taste it right now...


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