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  • 0:15 Prep
  • 0:35 Cook
  • 6 Servings


  • 1 x 1.5kg (size 15) whole chicken
  • 1L (4 cups) Massel chicken style liquid stock
  • 1 brown onion, halved, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 300g smoked fish (such as herring or kippers), cut into 2cm pieces
  • 3 bunches English spinach, trimmed, washed, dried
  • Salt & freshly ground black pepper
  • Steamed white rice, to serve


  • 1
    Briefly rinse the chicken cavity under cold running water. Pat dry inside and out with paper towel. Place chicken, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone. Discard backbone. Cut breast in half, splitting breastbone. Use a sharp knife to cut each piece in half, between the thigh and breast. Cut drumstick from thigh, cut thigh in half. Remove wing from breast. Cut breast diagonally in half. Repeat with remaining chicken to make 12 pieces. Remove skin.
  • 2
    Place chicken and stock in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes or until chicken is cooked through.
  • 3
    Meanwhile, place the onion and chilli in a mortar and gently pound with a pestle until a smooth paste forms. Add the onion paste and fish to the chicken mixture and cook, stirring occasionally, for 10 minutes or until fish is just cooked through.
  • 4
    Add spinach and cook, uncovered, for 2 minutes or until spinach wilts and soup thickens slightly. Remove from heat. Taste and season with salt and pepper.
  • 5
    Ladle the hot soup among serving bowls. Serve immediately with steamed rice, if desired.

Source: taste.com.au


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