This Taiwanese Pickled Chili Chicken Soup (剝皮辣椒雞湯) is one of those comforting dishes that warms you from the inside out. I first learned about it during a trip to Taiwan when my sister made it at home—it was simple, nourishing, and full of flavor.
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What is Peeled Pickled Chili Peppers
Peeled Pickled Chili Peppers (剝皮辣椒) are green chilies that have been fried, peeled, and preserved in a savory soy-based brine. They're mellow in heat but rich in umami, making them perfect for soups like this one.
Recently, I’ve noticed these Peeled Pickled Chili Peppers is popping up everywhere in Taiwan - used not only in chicken soup, but also in hot pot broths, stir-fries, and more! It's having a bit of a moment right now, and for good reason: the flavor is absolutely addictive!
Adding this ingredient to soup is so good! This soup is light yet deeply flavorful, slightly spicy, and incredibly soothing—especially when paired with a bowl of hot rice. It’s also easy to make and tastes even better the next day.
Where to get Peeled Pickled Chili Peppers (剝皮辣椒)
There's a couple of options to find this pepper:
Asian Grocery Stores:
Look for them in the preserved foods section. There are lots of brands including Kimlan Foods (金蘭), Fure Song (福松, the one we used), Hanyu Foods (飯友) and more.
Online Asian Markets:
You can often find them on websites like:
Taiwanese Specialty Stores or Markets:
If you're near a major city with a large Taiwanese community, check for local markets or shops.
Make it yourself!
Yes! You can make it yourself if you can't find it any where! Here's my Taiwanese Peeled Pickled Chili Peppers recipe!
Substitutions
If you really can't find any Peeled Pickled Chili Peppers then you can also substitute it with other pickled peppers. The flavor wont' be the exact same. But there should be some acidity, and if you get one that is spicy, then it'll also have some heat to it.
Another substitute you can make is you can use an entire whole chicken to make the chicken soup or broth as well similar to my Chinese Mushroom Chicken Soup.
Instead of dried shiitake mushrooms, you can use fresh ones, you will not need to rehydrate them obviously, the flavor will be a little different. And if you can't find that, try using regular button mushrooms, the flavor will be very different but... well, you still got some mushroom flavor in there at least!
How to cook Taiwanese Pickled Chili Chicken Soup (剝皮辣椒雞湯)
First, gather your ingredients:
- 3.5 to 4 lbs bone-in chicken parts (such as drumsticks and thighs), cut into chunks (or use 1 whole chicken)
- 6–8 peeled pickled green chilies (剝皮辣椒)
- 1–2 tablespoons of the chili brine
- 6–8 cups water
- 5 slices ginger, optional
- 4–5 dried shiitake mushrooms, rehydrated and sliced
- Salt, to taste
Blanch the Chicken: Place the chicken pieces in a pot and cover with cold water. Turn the heat to high. Once the water comes to a boil, turn off the heat. (Proceed with next step while you're waiting for it to boil.) Skim off any impurities that float to the top, then drain and rinse the chicken under cold water. This step helps create a clearer, cleaner-tasting broth.
Rehydrate the Mushrooms: While the chicken is blanching, soak the dried shiitake mushrooms in hot water for 15–20 minutes until softened.
Make the Soup Base: In a clean pot, add the blanched chicken, rehydrated mushrooms, ginger, and 1–2 tablespoons of pickled chili brine. Pour in 6–8 cups of water.
Simmer and Add Peppers: Bring the soup to a boil, then reduce heat and simmer uncovered for about 45 minutes. Add the peeled pickled chilies in the last 10-15 minutes of cooking to keep them slightly crunchy and maintain their vibrant flavor.
Season: Taste the broth and add salt as needed. Adjust the spiciness or umami by adding more chili brine.
Serve: Ladle into bowls and serve!
Taiwanese Pickled Chili Chicken Soup (剝皮辣椒雞湯)
A comforting Taiwanese soup featuring tender bone-in chicken, savory broth, and peeled pickled green chilies for a gentle spicy kick. Dried shiitake mushrooms add rich umami, and the slightly crunchy chilies brighten every spoonful. Perfect with rice for a cozy meal.
Ingredients
- 3½ lbs bone-in chicken parts (ex: drumsticks and thighs), cut into chunks
- 6 Taiwanese peeled pickled green chilies
- 1 tablespoons chili brine (from the pickled peppers)
- 6 cups water plus the soaking liquid from the shiitake mushrooms
- 3 slices ginger, optional
- 1 cup dried shiitake mushrooms, soaked and sliced
- Salt, to taste
Instructions
- Place chicken pieces in a pot and cover with cold water. Bring to a boil, then turn off heat. Skim off impurities, drain, and rinse chicken under cold water.
- Soak dried shiitake mushrooms in hot water for 15–20 minutes until softened; reserve soaking liquid, slice mushrooms, and set both aside.
- In a soup pot, combine blanched chicken, ginger (if using), mushrooms, 1–2 tablespoons chili brine, 6–8 cups water, and reserved mushroom soaking liquid. Bring to a boil.
- Reduce heat and simmer uncovered for 45 minutes. Add peeled pickled chilies in the last 10 minutes to keep them slightly crunchy.
- Season soup with salt to taste. Adjust spiciness by adding more chili brine, if desired.
- Serve hot!
Notes
- Mushroom Soaking Water: Adding the soaking liquid from dried shiitake mushrooms gives the broth extra rich umami flavor. Be sure to strain any grit before adding.
- Peppers Texture: Adding the peeled pickled chilies in the last 10 minutes keeps them slightly crunchy and vibrant in flavor.
- Chicken Parts: Bone-in drumsticks and thighs give the broth great flavor and tenderness. You can substitute with a whole chicken cut into parts if preferred.
- Adjust Spice Level: Use more or less chili brine to suit your heat preference. The soup is typically mildly spicy but flavorful.
- Storage: The soup tastes even better the next day. Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
Nutrition Information:
Yield:
6Serving Size:
⅙ of whole pot of soupAmount Per Serving: Calories: 300Total Fat: 10gSaturated Fat: 2.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 110mgSodium: 550mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 35g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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More Delicious Chicken Soup Recipes!
Comforting, nourishing, and full of flavor—these chicken-based soups are perfect for cozy nights and soothing meals.
- Chinese Chicken Mushroom Soup — A traditional Chinese soup made with whole chicken, shiitake mushrooms, red dates, and goji berries. Rich, warming, and perfect for when you need a nourishing boost.
- Chicken Egg Drop Soup with Shiitake Mushrooms — Silky ribbons of egg swirled into a light chicken broth with mushrooms. A quick, comforting soup with depth from shiitake and sesame oil.
- Taiwanese Sesame Oil Chicken (麻油雞 Ma You Ji) — A classic Taiwanese dish made by simmering chicken in sesame oil, ginger, and rice wine. Rich, aromatic, and you can serve as a soup (by adding more water) or as a stew with rice or noodles!
- Chicken Congee — Technically not a soup per say, but similar and definitely also comforting - A savory rice porridge made by simmering rice in chicken broth until creamy, with shredded chicken and optional toppings. The ultimate Chinese comfort food.