Felt like having bean curd soup and was too lazy to go to the market to get pork spare ribs. Luckily, I have some chicken pieces from the drumstick stocks, boxes of chicken stock with the dried bean curds at home. As usual, I would make a big pot of the soup; so, I can have it a couple of times later.

Google: “Dried bean curd, also known as tofu skin or yuba, is a traditional Chinese food made from the film on heated soy milk that is dried. It is rich in complete protein, healthy fats, and fiber, benefiting heart health, bone strength, and weight management. This thin layer forms on soy milk’s surface, is carefully peeled off, and dried into sticks or sheets. Providing all nine essential amino acids and important minerals, it helps lower cholesterol and may reduce osteoporosis risk, especially in postmenopausal women. Its chewy texture and flavor absorption make it a versatile meat alternative in various Asian dishes.”

I like having dried packaged food at home. I am glad to have this food along with my freezer filled with ready-made drumstick stocks. At least I have some food to eat. It’s healthy and simple yet delicious to go with rice, noodles, or eat it on its own. Let’s cook!!!

Ingredients

Drumsticks stock

12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
4 garlic cloves
1 c extra water (OPT)
1 Tsp chicken powder stock (OPT)
1” ginger
salt
black peppercorns

Soup

1 1/2 L chicken stock
4-6 dried bean curd sticks, break into bite size
1 sterilized jar drumstick stock about 500 ml
half the thumb size ginger
4 garlic cloves, removed skin and lightly smash
about 1 Tbs black peppercorn, put into a soup pouch
1-2 c water, if you want more soup
2 Tsp chicken powder stock (OPT)
salt
pepper

Method

Do chicken stock one day in advance

In a pot, add drumsticks, 4 c water 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 it is done, strain stock through sieve into another pot (I usually line it with a muslin cloth).

Add remaining stock ingredients into pot with drumsticks. 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 it cool and remove meat from bones. Keep in an airtight container in fridge. Add in 1 extra cup of water and powder stock into stock. Bring it to boil for more stock and check seasoning. Switch off hob. 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 cook meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks.

The following day

I have readymade drumsticks stock. In a pot, empty two jars of drumsticks stock and place on hob to bring it to a boil, warmed up, and gives a couple of stirs about 20 minutes. Place the dried bean curd sticks in lukewarm water to rehydrate them until soft. A plate can be placed on top to keep them submerged. 

After 20 minutes warming up the drumsticks stock, add in 11/2 L chicken stock, 1-2 c water; if you want more soup, and powder stock into stock for more flavour. Bring it to boil for about 30 minutes.

By now bean curd sticks are soft, drain the sticks and add softened bean curd sticks along with the chicken pieces for about 5-10 minutes, depending on how soft you prefer the bean curd sticks to the simmering soup and check seasoning. I had place the bean curd sticks and chicken pieces to the simmering soup extra 4-5 minutes. Turn off heat and serve hot with rice.

https://helenscchin.com/2023/09/05/chicken-pieces-and-bean-curds-soup/

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