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Chicken lihing soup

Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days. It’s also an excellent confinement dish thanks to its copious use of ginger, used to buang angin and get the blood circulating. 

 

Tableware by Ilham Ceramic Studio.

Chicken lihing soup

by Natasha Sim

Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days. It’s also an excellent confinement dish thanks to its copious use of ginger, used to buang angin and get the blood circulating. 

 

Tableware by Ilham Ceramic Studio.

Servings: 4

Prep time: Quick

Chicken lihing soup

Servings: 4

Prep time: Quick

1 whole kampung chicken, cut into preferred parts

6-8 thumb-sized pieces of ginger, unpeeled and bashed

750ml lihing or rice wine

750ml water (equal to lihing amount)

Salt to taste

MSG to taste

  1. Place all ingredients into a soup pot and turn on stove. Once the liquid begins to boil, bring the heat down to a simmer.
  2. Cook for about 30-35 minutes, or until the alcohol has evaporated and the chicken has fully cooked.
  3. Taste the soup. Add more lihing or water to taste.
  4. Season the soup with salt and MSG, then turn the heat off. The soup should be a clear yellow with a slick of rendered chicken fat on top. 

 

Tips

  1. This dish is typically made with sweeter lihing. Some brews lend a sour note when cooked, which may not be preferred. If possible, ask the lihing seller for a taste of their brew before purchasing.
  2. The colour of lihing can range from yellow to reddish pink and orange. Sometimes the alcohol is clear, and other times it is cloudy. Since the alcohol is home-brewed, every bottle of lihing is different.
  3. Natasha’s mom recommends using old ginger if preparing this for confinement as it is more potent.

Ingredients

1 whole kampung chicken, cut into preferred parts

6-8 thumb-sized pieces of ginger, unpeeled and bashed

750ml lihing or rice wine

750ml water (equal to lihing amount)

Salt to taste

MSG to taste

Directions

  1. Place all ingredients into a soup pot and turn on stove. Once the liquid begins to boil, bring the heat down to a simmer.
  2. Cook for about 30-35 minutes, or until the alcohol has evaporated and the chicken has fully cooked.
  3. Taste the soup. Add more lihing or water to taste.
  4. Season the soup with salt and MSG, then turn the heat off. The soup should be a clear yellow with a slick of rendered chicken fat on top. 

 

Tips

  1. This dish is typically made with sweeter lihing. Some brews lend a sour note when cooked, which may not be preferred. If possible, ask the lihing seller for a taste of their brew before purchasing.
  2. The colour of lihing can range from yellow to reddish pink and orange. Sometimes the alcohol is clear, and other times it is cloudy. Since the alcohol is home-brewed, every bottle of lihing is different.
  3. Natasha’s mom recommends using old ginger if preparing this for confinement as it is more potent.

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© Copyright Periuk 2021