House Chicken Soup from Din Tai Fung features tender chicken pieces simmered with fragrant ginger, fresh scallions, and aromatic herbs in a clear, savory broth, offering a warm and comforting bowl with a delicate balance of flavors and nourishing ingredients.
Equipments
- Large stockpot
- Chef's knife
- Cutting board
- Slotted spoon
- Ladle
- Mixing bowl
- Fine mesh strainer
- Tongs
- Peeler (for ginger, optional)
- Soup bowls
Ingredients
- 2 lbs (900g) bone-in chicken pieces (legs, thighs, or whole chicken)
- 10 cups (2.4L) water
- 2-inch piece fresh ginger
- 6 scallions
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 2 dried shiitake mushrooms (optional)
- Handful fresh cilantro (optional)
Use bone-in chicken pieces like legs or thighs to ensure a rich, flavorful broth that captures the essence of the original dish. Fresh ginger and scallions are crucial for infusing the soup with its signature fragrance and subtle heat, so avoid using dried or powdered substitutes. Sea salt and white pepper provide a delicate seasoning balance without overpowering the broth's natural flavor. Dried shiitake mushrooms add depth and umami, enhancing the soup's complexity, while fresh cilantro can be added for a refreshing herbal note. You can recreate the House Chicken Soup from Din Tai Fung with this copycat recipe, capturing its comforting and nourishing qualities in your kitchen.
Instructions
- Instructions:
- Peel and slice the ginger.
- Wash and trim the scallions; cut into 2-inch pieces.
- If using, soak dried shiitake mushrooms in warm water until softened, then slice.
- Rinse chicken pieces under cold water.
- In a large stockpot, add chicken and cover with 10 cups of water.
- Bring to a boil over high heat.
- Skim off any foam and impurities with a slotted spoon.
- Lower heat to a gentle simmer.
- Add sliced ginger, scallions, and shiitake mushrooms (if using).
- Simmer uncovered for 1.5 to 2 hours, occasionally skimming fat and impurities from the surface.
- Remove chicken pieces with tongs; set aside to cool slightly.
- Strain the broth through a fine mesh strainer into a mixing bowl or clean pot.
- Shred or chop chicken meat, discard bones, and return meat to broth (optional).
- Season with sea salt and white pepper to taste.
- Ladle soup into bowls.
- Garnish with fresh cilantro and more sliced scallions if desired.
- Serve hot.
Substitution
House Chicken Soup from Din Tai Fung copycat recipe combines tender chicken, ginger, scallions, and subtle seasonings in a clear, nourishing broth. You can substitute bone-in chicken pieces with boneless if preferred, though bones add richer flavor to the stock. Dried shiitake mushrooms may be omitted or replaced with fresh varieties for a milder umami taste. If fresh ginger is unavailable, ginger powder can be used, but reduce quantity to avoid overpowering the soup. Using a fine mesh strainer ensures a clear broth, but you may skip this step for a heartier texture.
Tips
Make sure to continuously skim foam and impurities from the surface while boiling the chicken to keep the broth clear and flavorful. Use a fine mesh strainer to remove any remaining solids after simmering for a clean and delicate texture. Be careful not to over-simmer the chicken, as prolonged cooking could dry out the meat; aim for 1.5 to 2 hours at a gentle simmer for optimal tenderness. When assembling your soup, tasting and adjusting the seasoning with sea salt and white pepper ensures the flavor perfectly suits your preference.
Nutritions
House Chicken Soup from Din Tai Fung provides a rich source of lean protein from tender chicken, essential for muscle repair and immune function. The clear broth, infused with ginger and scallions, contains antioxidants and anti-inflammatory compounds that support digestion and overall health. Low in fat and calories, this soup helps maintain hydration and electrolyte balance with its well-seasoned, savory broth. You can boost nutrition further by adding shiitake mushrooms, which contribute additional vitamins and minerals like vitamin D and selenium.
Storage
Store your House Chicken Soup in airtight containers and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. The soup will keep well in the fridge for up to 3-4 days; for longer storage, freeze it in portion-sized containers for up to 3 months, ensuring to leave space for expansion. When reheating, warm the soup gently on the stove over medium heat until steaming hot, stirring occasionally for even temperature.
Variation or Alternatives
You can enhance the soup's depth by substituting shiitake mushrooms with dried porcini or adding a star anise pod during simmering for a subtle licorice aroma. For a lighter broth, remove the chicken skin before cooking or use bone-in chicken breast pieces instead of thighs. Incorporating a splash of rice wine or a few slices of dried tangerine peel infuses additional complexity to the flavor profile. Consider slow-cooking the broth in a slow cooker for 4-6 hours on low heat to extract maximum richness while keeping hands free.
Allergies
House Chicken Soup from Din Tai Fung contains common allergens such as chicken, which may cause reactions in individuals with poultry allergies. The soup also includes shiitake mushrooms, which could trigger allergic responses in sensitive people. If you have known allergies to any of these ingredients, it's best to avoid this dish or consult with your healthcare provider before consumption.
Why this recipe?
House Chicken Soup from Din Tai Fung is praised for its rich, flavorful broth simmered with fresh herbs and tender chicken, offering a comforting and authentic taste experience. The soup's balanced seasoning and quality ingredients create a satisfying warmth that appeals to many diners seeking a classic, nourishing meal. Making a copycat version allows you to enjoy this beloved dish at home, capturing the essence of Din Tai Fung's culinary craftsmanship. Recreating it gives the chance to customize flavors and savor the soup's unique combination of taste and texture anytime.