1L CHU Chicken Collagen
2 cups of jasmine white rice
200 grams chicken thigh
1 brown onion, halved
2 inches ginger, peeled and slightly smashed
12-14 cloves of garlic, skinned and slightly smashed
4-5 pieces of 1.5-2 inches scallion (white part)
Salt and pepper to taste
Step 1: Wash and cook rice in a rice cooker.
Step 2: Pour CHU Collagen into a pot and bring to a boil.
Step 3: Once boiling, throw in chicken thigh, onion, ginger, garlic and scallion and continue on high heat. When it starts boiling again, bring down to medium heat to simmer.
Step 4: Simmer until rice is done, or for as long as desired. Taste from time to time, add salt and pepper if desired.
Step 5: Scoop rice into bowl, and pour soup over. Serve.
1. The longer you let the soup simmer, the sweeter it becomes, the more tender and flavourful the chicken becomes.
2. If you'd like the soup to be peppery, you can also add some peppercorns into the soup while it is cooking instead of added pepper powder. Remember to smash them lightly so that the flavour will be absorbed by the soup.
3. If you are feeling adventurous, you can also add a little thai green chili after serving. If you find the taste too sharp or spicy, adding fish sauce will mellow the taste. This would taste better if the soup had no pepper added.