How to make it

  • Defrost your chicken or pork.
  • Put water, soy sauce, lemon juice, black peppercorn, garlic cloves and bay leaf into a pot and boil. The objective is to create a soup that is tangy and acidic. Always put more soy sauce than lemon juice -- the juice is intended to add the twang, so it must never overpower the soy sauce. You will need to keep tasting until you achieve a taste you prefer.
  • Once you get the soup to taste as you like, add the chicken and cook for 10 minutes. Re-taste to make sure any water lost by the chicken doesn't dilute your soup. You will probably need to add more soy sauce and lemon juice.
  • Cook for at least another 10 minutes.
  • Serve with rice, preferably calrose or any similar medium- or short-grain rice.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes