If you may recall, I cooked this for my family’s Chap Goh Meh dinner and in response to the many comments on it, I mentioned that I would cook it again and post the steps in whipping up the yummy soup.
Firstly, boil two large Bombay onions with some wolfberries and one chicken stock cube in water…
I did not have any peppercorn in the house, so I just sprinkled ground white pepper generously all over it. In the meantime, I melted a scoop of olive oil margarine in a frying pan (as I did not have any butter in the house)…
…and then I fried the chicken pieces lightly in it…
Next, I transferred the chicken into the now simmering water…
…before putting in the sliced potatoes…
Simmer for a while…and when the potatoes have softened, add the snow/white fungus and daun sup (Chinese celery). Well, no daun sup in the house either that day, so I guess chopped spring onions would have do.
There you have it, my butter chicken, onion and potato soup…
…not exactly as how my late aunt used to cook it but I guess that came pretty close. No, you do not have to add any salt or msg; the chicken stock cube is enough…and you will find that the soup is tasty and salty enough as it is.
Absolutely delicious! Yum! Yum!!!
...STILL CRAZY AFTER ALL THESE YEARS! 