Boiled Free-Range Chicken and Egg Drop Soup #1

When you’re feeling under the weather, nothing soothes quite like a warm, gentle dish. This Boiled Free-Range Chicken with Egg Drop Soup is light yet nourishing, making it an excellent choice for those recovering from flu, fever, or simply in need of comfort food. The tender chicken pairs beautifully with the delicate strands of egg in the clear broth, while the sweet soy sauce sambal adds just a hint of flavor for those who want a little extra. Served hot, it’s a healing meal that warms the body and calms the soul.

Ingredients

Boiled Free-Range Chicken

• 1 whole free-range chicken
• 5 cloves garlic
• 2 tsp salt
• ½ tsp ground pepper
• 1 tsp sugar
• 1 stalk spring onion (thinly sliced)
• 1.5 liters water

Egg Drop Soup

• Chicken broth (from the boiled chicken)
• 4 eggs, lightly beaten
• 2 tbsp water

Sweet Soy Sauce Sambal

• 8 shallots (thinly sliced)
• 3 bird’s eye chilies
• 1 tsp rice vinegar (to taste)
• 4 tbsp sweet soy sauce
• 1 tbsp water

Instructions

1. Prepare a pressure cooker, then add the cleaned free-range chicken.
2. Add salt, garlic, pepper, sugar, and spring onion.
3. Pour in enough water to cover the chicken, stir briefly.
4. Close the pressure cooker and cook for 20 minutes.
5. After 20 minutes, carefully release the steam, then open the lid slowly.
6. Set aside the chicken and place it in a serving bowl.
7. Pour the chicken broth into a pot and bring it back to a boil.
8. Beat 4 eggs with 2 tbsp water until well combined.
9. Once the broth is boiling, stir gently while slowly pouring in the eggs, keep stirring until egg strands form.
10. Set the egg drop soup aside.
11. For the sweet soy sauce sambal, mix water and vinegar, then add shallots and bird’s eye chilies. Stir well.
12. Sprinkle fried shallots over the chicken for garnish.
13. Serve the boiled chicken with egg drop soup and sweet soy sauce sambal.