I heard people had turned on their heating over the weekend. Actually at some point yesterday, I had an impulse to do so too. Today I was in my faux wool coat to work. Not sure for how long my down coat could hold on. In my culture, we have the term “autumn tiger”, referring to the temperature in autumn suddenly bouncing back to the summer level, as if the cold itself is yet to be 100% convinced that it is about to take control. I wonder if we will see any “autumn tiger” this year here in Britain. But then again, if the summer level itself is not summery enough, bouncing back probably means more of a sweaty(?) attempt to jump that actually turns out to be tripping and collapsing.
But anyway, thank you, the British weather, for being so tolerant of my tireless sarcasm and meanness towards you. Here I cheers to you with a bowl of humbly golden chicken soup.
I have always disliked chicken skin in or as my food, let alone the escaped fur on it. With drumsticks, it’s not easy to peel off the skin all the way through (usually getting stuck at the thinnest spot). So I would first break the skin and sinew with a knife around the thinnest spot, and then try to cut the bone there more in a carving manner (because you cannot really cut it off unless you chop hard and make big noise, which is not a cooking habit of mine). Once you carve a necklace around the bone, it’s time to break the thinnest spot with your bare hands, with ease, the way you break a carrot. Now with an open end, the skin is ready to go. And don’t forget to chuck the end bit.
Fry (without adding oil) shiitake mushrooms, ginger, garlic and drumsticks in a saucepan till chicken aroma is there. Add in water and cook in medium heat (not in high heat to eventually recklessly boil it because I don’t like to create foam in my chicken soup just to be removed later on) and when you see the liquid subtly bubble, turn to simmer for 10 minutes and add salt to season.
Warming, nutritious chicken soup is what we have when we feel like curling up underneath the bulky duvet in the cold. The chicken soup we have back home is mostly made with a whole chicken, and that kind can by no means be skinless or furless, but rich in mama’s love for sure.