Taiwanese Chicken Soup (ABC Soup)

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Peel and slice the ends off the onion, cutting into 1-1.5 inch sized pieces.
  • 1/2 yellow onion, chopped (100 g)
• Step 2
  Chop the corn on the cob into 4 pieces.
  • 1 corn, on the cob (150 g)
• Step 3
  Slice the tomato into wedges.
  • 1 tomato, sliced (150 g)
• Step 4
  Peel the carrot and slice it into 1-1.5 inch sized chunks.
  • 1 carrot, chopped (100 g)
• Step 5
  Prepare the potato last, peel it and slice it into 1.5-2 inch sized chunks.
  • 1 potato, chopped (200 g)
• Step 6
  Bring a pot of water to a boil, drop in the chicken drumsticks, and blanch for 1-2 minutes.
  • 4 chicken drumsticks (480 g)
• Step 7
  Pour out the blanching water and give the chicken and the pot a quick rinse.
• Step 8
  Add the chicken back into the pot with all the vegetables and water.
  • 4 chicken drumsticks (480 g)
  • 1 potato, chopped (200 g)
  • 1 carrot, chopped (100 g)
  • 1/2 yellow onion, chopped (100 g)
  • 1 tomato, sliced (150 g)
  • 1 corn, on the cob (150 g)
  • 6 cup water (1440 g)
• Step 9
  Bring it all to a boil and skim off any scum on the surface.
• Step 10
  Reduce to a very gentle simmer, then cover and let it simmer for at least 45 minutes.
• Step 11
  Season with salt, white pepper, chicken bouillon powder, and sesame oil.
  • 1 1/2 tsp salt (9 g)
  • 1 dash white pepper (0.10 g)
  • 1/2 tsp chicken bouillon (1.50 g)
  • 1/4 tsp sesame oil (1.25 g)
• Step 12
  Garnish with green onions and enjoy!
  • 1 stalk green onions (15 g)

Per serving