Found tang oh again on sale. Got drumsticks and eggs at a nearby market. Nearly had a fight with the market man selling eggs. I don’t like buying eggs that are cracks. I open the carton to check that the eggs are not crack. There are a few cartons with some crack eggs. So, I replace the crack eggs with whole eggs, he said to me you are not supposed to swap. I told him look all the cartons here have one to three eggs cracks. You shouldn’t be selling the crack eggs.

A few women also came and said look here the 600 and 700 g most cartons have crack eggs. Why aren’t you throwing them out instead of leaving them here. We best go to another stall am sure they won’t sell cracked eggs. The ladies said to him: you are very rude to the Asian girl. She didn’t steal your eggs. One lady said to me come we will find another stall without cracked eggs. We left and each of us got our beautiful eggs and its cheap. Hooray!!!I bought 3 cartons of eggs.

Google: “Japanese Tang oh is the Japanese breed of the commonly known leaf vegetable as Shungiku. This product looks beautiful in its raw form as its leafy green texture makes it interesting to try. Japanese Tang oh is a splendid source of B-carotene, antioxidants, and other vitamins and minerals. This variant of Tang oh is similar in taste containing a bitter sweet taste and very interesting to cook. If you are looking to make some nutritious soups and traditional Chinese recipes than Japanese tang oh can, be a very excellent choice.”

Thank you to the ladies who came to my rescue. Can’t imagine what would have happen. Would you fight for a whole egg? I am glad to get eggs, and didn’t get a bruise eye or injured, tang oh and drumsticks. My soup is simple, comforting, flavourful, eggy, healthy delicious to go with rice that certainly had keep me warm. Let’s cook!!!!

Ingredients

a bunch of tang oh
4 eggs, lightly beaten

Drumsticks stock (serve 4-6 people)

12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
6 garlic cloves, lightly smashed
1 L chicken stock (bought)
2 Tsp chicken powder stock (OPT)
black peppercorns, pound a bit
leftovers sliced onion (OPT)
Chinese anchovy (OPT)
1 Tbs oil

Method

To make the drumsticks stock: In a pot, add oil and some anchovy along with onion, cook for 1-2 minutes until anchovy softened. Then drumsticks, water enough to cover drumsticks above 1inch and bring it to a simmer on low heat about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When time up 35 minutes simmering drumsticks stock, strain stock through sieve into another pot. (I usually line it with a muslin cloth).

Add garlic and black peppercorns into pot with drumsticks and lower the heat to simmer very gently for 1-2.5 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked.

Let drumsticks cool and remove meat from bones, and set aside. Add in 1 L chicken stock and powder stock into stock for more flavour. Bring it to boil for about 20-25 minutes and check seasoning. In the last 15 minutes to 10 minutes of boiling soup, add in tang oh, cook until wiltered about 7-10 minutes (depending on how much tang oh). Next add the lightly beaten eggs in and swirl around the soup until eggs are cooked about 3-5 minutes. Enjoy with rice and a glass of white wine!!!

Note: Keep chicken pieces extra in an airtight container in fridge for 2-4 days. To have more stock for next day or two add in 1-2 extra cup of water and 1-2 Tsp powder stock into stock. Bring it to boil and check seasoning. Switch off hob. If you have leftover stock and when the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them. When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. At least you have ready cooked meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks.

https://helenscchin.com/2023/09/02/tang-oh-eggy-soup/

#helenscchinrecipes
#souplovers
#mainmeals
#cookingforthefun
#foodiesplus