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Using Raw Chicken

Asian Method

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About
  • Remove the chicken flesh from the bones. The easiest way to do this is to cut off the wings and thighs and then cut down along each side of the breastbone and remove the breast meat. Cut the bones out of the thighs. Discard the skin, prepare a broth with the bones and the wings, and cut the chicken meat into cubes or 1-inch-long strips, depending on the recipe.
  • Marinate the chicken (optional). Most Asian cooks marinate chicken and other meats with flavorful ingredients for 1 or 2 hours. The marinade ingredients are then added to the soup along with the chicken. The choice of marinade ingredients depends on the type of cuisine, but you’re likely to encounter ginger, garlic, scallions, soy sauce, fish sauce, hot chilies, rice wine, mirin, sake, dark sesame oil, and many others.
  • Stir-fry the chicken pieces (optional). Most Asian cooks stir-fry in smoking hot oil in a wok, but a heavy iron skillet works almost as well. Heat a tablespoon of peanut oil in a wok or skillet until it just starts to smoke. Add the chicken pieces and stir them quickly over high heat for about 3 minutes. Add the marinade ingredients and stir for 1 minute more. Vegetables, chopped or cut into thin strips (julienne), can also be added at this stage.
  • Add liquids. Usually the best and most obvious liquid to use is the broth you made from the chicken bones, but some recipes use dashi or water. Pour the liquid over the chicken and bring it to a simmer. If the skillet isn’t large enough to hold all the ingredients, pour everything into a larger pot.
  • Add quick-cooking ingredients. Some ingredients, such as tofu, bamboo shoots, and finely chopped herbs and vegetables, need only to be heated through for a few minutes. These are added to the soup a minute or two before serving.

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