Dela3 Wu Riz (Chicken & Rice Soup)

Hearty and great for the flu season, plenty of warmness and tangy lemon flavour.

  • 4 PCs Chicken Wings
  • 4 PCs Chicken Drumsticks
  • 4 PCs Chicken Legs (- With The Bone)
  • 1 PC Chicken Breast
  • 2 L Chicken Stock (- Or 4 Chicken Stock Cubes)
  • 4 Whole Bay Leaves
  • 2 tsp Arabian Seven Spices
  • 3 Whole Lemons (- Juiced)
  • Salt (- To Taste)
  • 2 Tbsp Plain Flour

  1. Clean and prepare chickens and then cut the chicken breasts into strips.

  2. Coat the chickens with the Arabian Seven Spices and salt.

  3. In a large pot heat a little oil, place chicken in batches and keep turning till outsides are a little golden. Don't cook them for too long so they do not dry up.

  4. Remove chickens once golden and place into a tray lined with paper towels to drain. Repeat till all the chickens are done.

  5. In the same pot, add the flour and stir with the existing oil until it changes to a yellow/reddish colour. Once this occurs add your stock, bay leaves and chicken.

  6. Add the lemon juice into the pot and a little more salt.

  7. Allow to simmer for 2 hrs. Keep testing the chickens tenderness. It should reach a fall off the bone stage. Make sure the chicken is cooked through and taste the broth as you go.

  8. Serve with egg noodle rice, squeeze some lemon on top and indulge.

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