This pictorial recipes is created especially for my sweet Sierra!

11/11/23: “Ms. Snow, I never like eating vegetables, but I like eating your vegetable soups. That’s so weird!”

5/6/2025: “I love your chicken hearts soup with vegetables you cooked a long while back. May you please cook that again for me?” Of course I can!

I bought most ingredients from Enson Market in Orlando, Florida.

Ingredients:

• 1 young chicken (or 2 stew chickens)
• 2+ pounds chicken hearts
• 7 quarts water
• 8 carrots
• 1 cauliflower head
• 1-2 broccoli crown
• 3 chayotes
• 1 zucchini (optional)
• 1 medium Chinese napa cabbage
• 1 cup chopped Taiwanese Bunching Onions from my garden
• 2 Tbsp minced shallots (or fried shallots)
• 1 Tbsp lemongrass powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp galanga powder
• 3 Tbsp sugar
• 3 Tbsp kosher salt
• 1/2 tsp black pepper

Instruction:

1. Parboil the chicken hearts for 5 minutes, strain, run with cold water to cook those hearts down or else it would be overcooked and chewy. Rub with a little salt and black pepper. Set aside.

2. Mix the seasoning. Place chicken in a 12-quart pot with 6 quarts water along with the seasoning. Bring broth to a boil and adjust heat to cook the chicken for 30 to 49 minutes on medium high heat or light steady boil.

4. While cooking the chicken, prep the vegetables and herbs.

5. Transfer chicken in colander and set aside to cool down. I added one quart of water to the broth and bring it to a light boil.

6. Add the diced carrots first and lightly simmer for five minutes. Carrots take the longest to soften up.

7. Next, add the chayotes, broccoli, and cauliflower for another five minutes.

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8. Then dd in the zucchini and napa cabbage.

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9. Add in the chopped Taiwanese bunching onions and shallots. Sometimes I would add in a can of quail eggs or fresh quail eggs for added protein.

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10. Enjoy! Serve with steamed jasmine rice, or Japanese udon noodles would be ideal.