Description
A soup simmering chicken with fried, peeled green chilies pickled in soy (Bopi Lajiao). Deceptively clear, but packs a punch of addictive heat and sweetness.
Restaurants serving Peeled Chili Chicken Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Peeled pickled chilies
- Ginger
- Dried shiitake
- Salt
Instructions
- [Authentic Recipe]
- [Chili Prep] Prepare a jar of 'Bopi Lajiao' (peeled, oil-fried green chilies pickled in soy), a Hualien specialty.
- Chop bone-in chicken thighs and parboil.
- Simmer water, chicken, ginger, and dried shiitake for
- mins.
- [Biggest Point]
- mins before finishing, dump the 'Bopi Lajiao' and its 'pickling juice' generously into the pot.
- Stop once the chili essence dissolves and the broth turns slightly amber (overcooking dissipates the kick).
- Finish with a little salt.
Learn more Spice, substitutes, tips
Key spices
Refreshing green chili heat and soy sweetness
Substitutes at Japanese supermarkets
Green chilies in fish sauce (flavor differs)
Pairing
Fried foods or Omelets(Caipu Dan)
Trivia
[Trend] Originally a specialty of Hualien, eastern Taiwan. Recently boomed in Taipei's hot pot and specialty shops, establishing itself among youth as the 'most delicious chicken soup'. The punchy flavor defies its clear appearance.
Eating tips & etiquette
[Unique Eating] Bite the 'pitch-black chili' whole after it's soaked in the broth, neutralizing the intense heat with the chicken fat—the connoisseur style!
Allergen
Chicken, Soy, Wheat (from chili pickling juice)