My son loves ‘youp’. Yup, he couldn’t pronounce words starting with ‘s’ when he was much younger. He even asked me while we were having nasi lemak, if we were going to have soup with it!
Soup (clear not creamy) especially chicken soup is the best remedy when one is feeling under the weather. There are many variations to chicken soup and the possibilities are endless. I frequently make chicken soup with red dates as it has many ‘kebaikan’ aka benefits.
With a pressure cooker, making soup is a breeze. You can even make this soup in a slow cooker.
- Water – 2 litres
- ‘Kampung’ chicken carcass – 1 (normal chicken is fine too)
- Dried red dates (with seed or without) – 8 pieces. I find that the ones with seeds retain their shape better in the pressure cooker and tastes more succulent compared to the ones without seeds.
- Carrot – 1, peeled and sliced
- Buna shimeji mushrooms – half a packet or more. It is really up to you.
- Garlic – 2 cloves, peeled and crushed
- Yau mak / Romaine lettuce – 1 bunch, roughly chopped
- Salt and white pepper – according to taste
- Bring 2 litres of water to boil in a big pot. Once boiling, put in the carcass. Let it boil for a while until the scum appears. Bring it to a simmer and remove the scum. I usually remove it using a strainer. Rinse the strainer each time you reintroduce it into the soup to scoop out the scum.
- Next, add in the garlic, red dates and mushrooms. If not using a pressure cooker, the soup can be simmered for an hour. If using a pressure cooker, secure the lid to the pot and increase the heat to high. Once the valve is at the second ring, reduce the heat and cook for 10 minutes.
- Once the 10 minutes is up, slowly release the valve and carefully open the lid. Or just leave it to depressurised on its own.
- Finally, add the yau mak/ romaine lettuce. Give the soup one final stir before serving.