Sup Lada Hitam Ayam (Sarawak Black Pepper Chicken Soup)
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Ingredients
- 700 g bone-in chicken thighs
- 1 tbsp black peppercorns, coarsely crushed
- 5 garlic cloves
- 20 g fresh ginger, sliced
- 1000 ml chicken stock
- 3 spring onions, sliced
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 30.6 g
- Carbohydrate
- 4.1 g
- of which sugars
- 0.9 g
- Fat
- 21.4 g
- of which saturates
- 6 g
- Fibre
- 0.9 g
- Salt
- 2.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs, crushed black peppercorns, garlic and ginger in a large pot and pour over the chicken stock.
- 2
Bring to the boil, then skim off any foam, cover and simmer on a low heat for 35-40 minutes until the chicken is very tender.
- 3
Lift out the chicken, shred the meat off the bone, discarding the skin and bones, and return the meat to the pot.
- 4
Season with a little salt and simmer for a further 5 minutes, checking the chicken has no pink remaining.
- 5
Ladle into bowls and scatter with the spring onions to serve.
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