Chanced upon this interesting recipe of using Tiger beer to cook chicken soup (http://tasteoftime.blogspot.sg/2011/01/tiger-tiger-in-soup.html by Gina Choong), I must try it to see whether it is really that easy with just a can of beer to whip up a bowl of good soup. I substituted the beer brand and pickled garlic with normal garlic, the rest I followed closely. To my surprise, the soup turns out very flavorful with beer fragrance and a very mild taste of beer. Come, let's cheers with this bowl of beery good chicken soup yumyumyumyumyumyumyum.........seng!
2 boneless chicken thighs (chop into big chunks)
1 garlic clove (slice thinly)
1/2 tsp salt
1 tsp szechuan peppercorns
1 bottle of Hoegaarden beer (cold from the fridge)
Method1. Heat up 1 tbsp of cooking oil in pot.
2. Saute garlic till sides turn slightly brown, becareful not to burn it.
3. Add chicken and stir fry 3 mins over high heat.
4. Add beer, szechuan peppercorns, salt to cook till it boils.It is interesting to see a pot of bubbles :)
5. Cover with lid and simmer over small heat for 10 mins.
6. Off flame, remove excess oil using a sieve and serve hot.
Notes
I have people asking whether this soup is suitable for children. Well we all know that alcohol evaporates during cooking but wait.... Some of it, not all. Read up this article before you decide whether you want to make this soup for your children. http://www.islamtomorrow.com/alcohol_cooked.asp
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