Chicken and Sago Soup
Ingredients
Directions
Make the broth
Take the top from your chicken pot-liquor.
Add the cracked bones from the chicken.
Boil gently for one hour.
Strain the mixture and season with salt to taste.
Add the sago
Add 1 cup of soaked sago and simmer until soft and clear.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sago
- Starch that swells and gelatinises in simmering liquid, thickening the soup and giving soft, translucent pearls.
- Cracked bones
- Release collagen during long gentle boiling, adding body and a richer mouthfeel to the broth.
- Chicken pot-liquor
- Forms the flavourful liquid base that the soup is built on.
The step that matters
Simmer the sago until soft and clear. Sago needs enough liquid and gentle heat to fully gelatinise its starch. Undercooked pearls stay opaque and chalky in the centre, while overcooking makes them break down and turn gluey.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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