Hi foodies, how's it going? Time to eat healthy, keeping it light, keeping it low in sodium, and low in sugars. Sour chicken soup is what's on the menu today. For those of you who love sour then you got to save this blog post. And if you aren't into sour then this isn't for you.
Do I love sour? Yes and no. It depends. Growing up in a Filipino household, vinegar was used at least 40% of the time in all of the dishes. Sour was something I grew up with. The aroma of apple cider vinegar permeating through the whole house was common. Lots of other cultures do sour. The Chinese, the Japanese. Many cultures do sour.
So let's get to the dish and the ingredients. It's eaasy, all you will need for the kitchen tools are a sharp knife, a ladle, and a pot.
INGREDIENTS serves 3-4
8 chicken thighs, skin off, bone on. (each cut in half totalling 16 pieces)
1 inch ginger crushed
1 clove garlic crushed
2 cups of filtered water, x 2 more
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1 cup of apple cider vinegar, or more if you like
1 medium lemon, sliced into wedges
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1 tsp. salt
1 tsp. white pepper
1 small onion sliced
1 small bell pepper sliced
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1 tbsp. minced parsley
DIRECTIONS
If the chicken thighs have skin on, remove it and discard them. Using a sharp knife or cleaver, carefully cut each thigh in half. Rinse each chicken piece under cold running water. And place in pot. Add ginger, garlic, and water.
Bring pot to a boil. Then lower to medium heat. Boil until the water starts to foam. Once the water starts to develop loose scum from the chicken, remove pot from heat, and carefully drain all liquid.
Return to medium high heat with new 2 cups of filtered water, then add in the vinegar and lemons. Cover pot and let simmer for 45 minutes.
Uncover pot, add salt and pepper, as well as the onion and bell pepper. Cook covered until the onion and bell pepper softens. Let pot sit. Then when ready to serve, place into bowls with chicken. And garnish with parsley.
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