AHHHH, nothing beats KADU aka “soup” on a cold and not so cold day…..here is one of the many variations to Chicken Kadu that I prepare for my family. It’s a pretty basic recipe, traditional in every sense of the word. Vegetables can be changed out, make it with or without the noodles, cook it with or without the tomatoes and ginger. It’s that versatile! I’ll post a recipe for a BEEF version later, but in the mean time, give my Chamorro Chicken Kadu a try. Don’t forget to serve it with hot steamed white rice, and I’m not talking “Uncle Ben’s” either! Serve it with our traditional island sauce, Fina’denne, Here’s the recipe: https://chamoritamommaskitchen.com/2013/08/02/chamorro-finadenne/
2 1/2 – 3 lbs. Chicken legs, thighs, or both
1 whole Onion, chopped
1 whole Tomato, chopped
1 (3-inch) piece Ginger root, peeled and sliced (Pictured)
10 cups Water
3 Tbsp. Chicken bouillon powder, optional (Pictured)
1 1/2 Tbsp. Garlic powder
1 Tbsp. Onion powder
3 – 4 tsp. Salt, adjust according to your taste
1 1/2 tsp. Black pepper
1 1/2 tsp. Accent
2 – 3 pkgs. Rice Vermicelli, optional (Pictured)
1/2 head medium Cabbage, sliced into Chunks (Pictured)
Start by washing the chicken pieces and cutting off any excess fat and discard it. Add the chicken to a large stock pot. Prepare the ingredients
Chop the onions.
Chop the tomato(s)
Peel and slice the ginger root.
Cut the head of a medium cabbage in half, core it, and then cut it into large chunks. Set this aside.
Add these ingredients, EXCEPT for the cabbage, to the chicken in the pot.
Add the water and ALL of the seasonings. The chicken bouillon I used is pictured below:
On medium high to high heat, bring this to a boil, skimming off any scum and grease that comes to the top of the broth.
Cover the pot and reduce the heat to medium. Allow this to cook for about 30 minutes. Meanwhile, allow the rice noodles to soak (optional ingredient) in water. Once they are soft and pliable, using a pair of kitchen shears, cut the noodles in half.
To the soup, add the chopped cabbage pieces, trying to separate the leaves as you drop them into the pot, along with the drained rice noodles. Stir and combine well. Cover the pot and allow this to cook an additional 10 – 15 minutes, or until cabbage is tender. Since the cabbage adds extra water as it cooks down, taste for seasoning and adjust accordingly.
Serve with steamed white rice and Chamorro fina’denne sauce. This is a traditional Chamorro dinner.
NOTE: Peeled and cubed potatoes can be added. The ginger root, can be omitted. The variations are endless, just be creative and use this recipe as your base.