Get ready:
Tools/Utensils
4L soup pot (I prefer to use the Thermos Shuttle Chef, a thermal pot)
2.5L/20cm pot/casserole dish (I call this the blanching pot)
Stainless steel tongs
A jug to measure water (you will first need 1.2L of water followed by another 200ml to 300ml)
Vegetable knife
Chopping board
Fruit/Vegetable peeler
Ingredients
2 ears of corn
2 carrots (Australian hydro-cooled)
2 potatoes (granola washed)
2 onions (Chef yellow onions)
4 SA-sized Japanese scallops (Hock Hua brand)
Half a chicken, cut
Prime ribs, 250g
Method
Fill up soup pot with 1.2L water
Fill up 2.5L/20cm pot (the blanching pot) with water, 2/3 full. Cover. Leave on stovetop burner/induction cooker. Do not open fire/heat up yet.
Soak scallops in a bowl of water.
Wash all corn, carrots and potatoes.
Peel corn, carrots and potatoes.
Cut away both ends of each corn
Cut each ear of corn into 4 or 5 segments. Place into soup pot of water.
Cut potatoes into 2cm x 2cm cubes. Place into soup pot of water.
Cut away both ends of each carrot. Cut carrots into 3mm to 5mm slices. Place into soup pot of water.
Fire up the stove to boil the blanching pot that is 2/3 full with water and has been sitting on the stove stop.
Back to the ingredients/chopping board.
Peel away the brown skin of each onion and then rinse each onion under running water.
Cut away both ends of each onion. Half each onion. Take each half and half them again (across the longer side). Remove bulbs from onions. Cut onions into 1cm slices. Place onions into soup pot.
Pot of water (blanching pot) should be boiling by now. Place half chicken and prime ribs into boiling water. Cover with the pot cover and leave a 1cm to 2cm gap. Boil for 3 minutes. This is called blanching, objective of doing this is to remove blood and scum from the meat and bones.
Use tongs to take the chicken pieces and prime ribs out from the pot and put them into the soup pot.
Add 200ml to 300ml of water to the soup pot. Ensure all ingredients are submerged in water or right. Under the water.
Place soup pot onto a medium sized burner. Fire up the stove and turn o medium fire.
Fire should not be surrounding the pot. Instead, you should just see the rings of fire right under the bottom of the pot.
Once your soup pot of ingredients is boiling, turn down to a small fire/ smallest ring of fire.
Start washing up i.e. the peeler, knife, chopping board, tongs and blanching pot plus cover.
Leave the pot of soup to simmer (cook on small fire) for:
– at least 1 hour for normal soup pot
– 40 minutes for thermal pots and then place the pot into the outer pot. Cover and let it self cook for up to 12 hours.
Chronicles of a random working mummy 