Pickled Pepper (Bopi Chili) Chicken Soup 2.0

Steps

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1. 1
   Heat the pan and stir-fry the chicken. It will release water at first; keep cooking until the oil in the pan turns clear again, meaning the surface moisture has cooked off — this reduces gaminess and boosts aroma.
   ▶ ≈1:58
2. 2
   While stir-frying, add salt so the chicken itself gets seasoned early — this prevents bland-tasting chicken later. Adjust the heat depending on your stove's power.
   ▶ ≈2:34
3. 3
   When the chicken surface still looks a bit pale, add the ginger slices and stir briefly just to release its aroma — no need to cook it until strongly fragrant.
   ▶ ≈3:09
4. 4
   Once the oil in the pan looks clear and clean, add the garlic and scallion whites (green parts are fine too) and stir-fry to build more flavor.
   ▶ ≈3:40
5. 5
   Pour in the water and keep the same medium-low heat rather than boiling hard first and then turning it down. Let it simmer gently like this for about 20 minutes so the chicken's flavor slowly releases into the broth, keeping the soup clearer rather than cloudy.
   ▶ ≈4:13
6. 6
   Once the soup reaches a light simmer, add the pickled bopi chilies along with their brine (whole peppers are fine, no need to cut them), and let the flavor infuse further.
   ▶ ≈5:44
7. 7
   Bring the soup to a slightly stronger simmer and add the clams; once they open they are cooked. Skim off any foam that rises to the surface.
   ▶ ≈5:50
8. 8
   Once most of the clams have opened, turn off the heat and let residual heat gently open any remaining clams.
   ▶ ≈6:19
9. 9
   Finally, taste the broth and add more salt if needed — since the clams and the slightly sweet pickled peppers already add plenty of flavor, you don't need much extra salt.
   ▶ ≈6:27
10. 10
    Sprinkle chopped scallions on top and serve. Enjoy the soup along with the tender, juicy chicken, which still retains its natural sweetness.
    ▶ ≈7:05