Golden Chicken Soup

https://www.youtube.com/watch?app=desktop&v=s5ODiyvgoaM

INGREDIENTS

  1.  Whole Chicken
  2.  2 medium pieces dried fish maw (rehydrated)
  3.  120g kabocha
  4.  50 ml dark rice cooking wine
  5.  white pepper (to taste)
  6.  3 slices ginger
  7.  2 liters water
  8.  Salt (to taste)

INSTRUCTIONS

  1. Cut chicken into small pieces. Reserve breast and bone for soup. Lightly sprinkle the legs and wings with salt and let sit for one hour.
  2. Sear legs and wings until golden. Set aside and in the same pan do the same thing to the breast and bones. After they turn golden, add ginger and white pepper. Cook for 1 minute then add shiaoxing and cook 1 minute more.
  3. Transfer the contents of this pan to your soup pot. Add water and bring to boil. Reduce heat to simmer and skin foam periodically. Simmer for at least 30 minutes.
  4. Steam kabocha for 30 minutes. Then add to blender with about 200 ml of the broth. Blend until you get a nice puree. Pour into soup.
  5. Add legs and wings and fish may. Them simmer for 20 minutes.
  6. Salt to taste, then serve.