Mom's Signature Soup, and I'm not complaining! 👍🏻
This is next-level delicious! 💥 Pork Belly & Chicken Soup with Chestnuts: Rich, Savory, and Incredibly Nourishing!
Body: This soup is pure liquid gold—fresh and sweet, warming you from the inside out. The pork belly is perfectly crisp, the chicken is so tender, and when you dip it in the ginger sauce... pure magic! The chestnuts and yams are wonderfully soft and starchy. It’s peak chestnut season, and this soup is a family favorite. Time to get cooking!
Ingredients
Pork belly, free-range chicken, yam, chestnuts, Codonopsis root, longan, red dates, whole peppercorns, dried tangerine peel, goji berries.
Instructions
- Start by thoroughly cleaning the pork belly inside and out with cornstarch, salt, oil, and white vinegar. Blanch it in a pot of cold water with scallions, ginger, and cooking wine to remove any impurities. Once blanched, cut it into bite-sized chunks. Do the same for the chicken.
- In a hot pot with a splash of cold oil, sauté the ginger slices and whole peppercorns until fragrant. Add the pork belly chunks and stir-fry for a moment, then pour in enough boiling water to cover. Bring to a rapid boil and cook for 5 minutes.
- Transfer the pork belly and broth to a clay pot or large stew pot. Add the Codonopsis root, longan, red dates, and dried tangerine peel. Stir in the yam and chestnuts. Bring to a boil over high heat, then reduce the heat to a gentle simmer and let it cook for 45 minutes.
- Finally, add the chicken pieces. Bring it back to a boil, then reduce the heat again and let it simmer for another 15 minutes. Right before serving, toss in the goji berries and season with a little salt.
Closing
This Pork Belly & Chicken Soup with Chestnuts is incredibly flavorful and comforting. It’s the perfect, nourishing bowl to warm you up on a chilly autumn day. So good and so healthy—you have to give it a try!