Grandma’s chicken soup method is a combination of pork bones, chicken, chicken feet’s, ikan bilis (dried anchovy) and duck. Her protein garnishing’s are chicken meat, chicken innards, fish balls. Grandma’s vegetables are buk choy, corns and tomatoes. The soup looks plain, but it packs a full delicious, sweet savoury, and umami punch.

“Carrots are crunchy, sweet root vegetables (most commonly bright orange) that grow underground, rich in beta-carotene, which the body converts into vitamin A to support vision, including night vision. They are also loaded with antioxidants and dietary fiber that help support cardiovascular health, and are low in calories yet high in fiber, helping you feel full longer.”

“Cabbage leaves come from a leafy green (or purple/red) biennial plant in the Brassica family, forming dense heads or loose leaves. Rich in Vitamin C for immune support and Vitamin K for blood clotting and bone health. Also high in insoluble and soluble fiber that promotes regular bowel movements and nourishes healthy gut bacteria and contain powerful antioxidants that help reduce chronic inflammation linked to heart disease.”

“Choy sum, also called Chinese flowering cabbage or cai xin, is a popular leafy Asian green with tender stems, soft leaves, and small yellow edible flowers. Rich in vitamins A and C, folate, calcium, and iron. Compared with spinach or silverbeet, it has lower levels of oxalic acid, so your body absorbs its calcium and iron more easily. Provides potassium to help regulate blood pressure and vitamin K and calcium to strengthen bones.”

I change some of grandma ingredients as some of them aren’t cheap to get. I had added pork balls fish cakes, carrots, and cabbage leaves something I can called my own. I am having it on it own. Let’s cook!!!

Ingredients

12-14 cabbage leaves, cut to bite size
4 bunches of choy sum, ends removed, cut to bite sized
3 packets of pork balls, cut in half
3 packet fish cake, slice thinly
2-3 carrots, top and ends removed and cut round slices
chicken pieces (See Drumsticks stock and method)
1 Tbs oil
1 Tsp minced garlic
1-2 c water, extra for next 1-2 days (OPT)
1-2 Tsp chicken powder stock (OPT)
salt

Drumsticks stock

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

Method

Do chicken stock one day in advance or 4-6 hours 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 cup of chicken stock into stock. Bring it to boil for more stock and check seasoning. Switch off hob. When the stock had cool completely, store the whole pot in fridge. I like it to be overnight to absorb more flavour.

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 or a few hours later

Bring out the drumstick stock pot reheat until warm through and gives a couple of stirs about 20-25 minutes. Remove lid add in carrots, cabbage leaves cook for about 20 minutes until the carrots cabbage leaves are tender and cooked, chicken pieces warmed up, pork balls and fish cakes slices until they float to the surface of the soup. In the last 3-5 minutes, I add in choy sum thick stalks into the boiling chicken stock first and boil for about 1 to 2 minutes to let them soften. Toss in the leafy parts and remaining greens during the last 45 to 60 seconds until they turn bright green and just wilt. Check the seasoning.

I had added 2 c of water, and 2 Tsp chicken powder stock for the next few days so that I can have it with koay teow, bee hoon or rice. You don’t have to add. Serve immediately on its own or with rice and a meat serving. Enjoy!!!

Note: from one of the recipe that I had browse saying: “If all the pieces (stems and leaves mixed together) are chopped into small, bite-sized lengths (about 3 cm), they will cook through in roughly 1 to 2 minutes in a rolling boil.”

You can just use pork ribs instead of chicken stock or broth or follow my grandma’s recipe ingredients. You can add pork lard. You can add spring onions, buk choy, kai lan, and fish balls.

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 cook meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks. You can add tang oh and lettuce. You can add prawns and calamari rings. You can use pork ribs instead of drumsticks.

https://helenscchin.com/2025/11/02/chicken-pork-balls-fish-cakes-and-vegetables-soup/

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