Picture a steaming bowl of Chinese Chicken Soup, its aroma a comforting blend of ginger, garlic, and spices that warms the soul.
This delightful dish is surprisingly simple to make, offering a cozy embrace on a chilly day.
As the rich flavors meld together over time, the tender chicken and vibrant vegetables transform into a nourishing masterpiece.
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 knife
- 1 large spoon
Ingredients
- 1 kilogram whole chicken, cleaned and cut into pieces
- 2 liters water
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 5 slices ginger
- 3 cloves garlic, crushed
- 1 bunch green onions, chopped
- 200 grams napa cabbage, chopped
- 1 teaspoon salt
- 1 teaspoon white pepper
- 100 grams mushrooms, sliced
- 1 carrot, sliced into rounds
- 2 star anise
- 1 cinnamon stick
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chinese Chicken Soup, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Spend this time reading through the recipe and gathering all the necessary equipment and ingredients.
- Prep Work (10 minutes)
- Clean and cut the chicken into pieces.
- Slice the ginger, crush the garlic, chop the green onions and napa cabbage, and slice the mushrooms and carrot.
- Cooking (1 hour 30 minutes)
- Initial Cooking (10 minutes)
- Place the chicken pieces in the large pot and cover with water.
- Add ginger slices, garlic, star anise, and cinnamon stick to the pot.
- Bring to a boil over high heat, then reduce to a simmer.
- Skim off any foam that rises to the top.
- Simmering (1 hour)
- Add soy sauce, rice wine, and sesame oil to the pot.
- Season with salt and white pepper.
- Cover and let the soup simmer to allow the flavors to meld.
- Final Cooking (30 minutes)
- Add mushrooms, carrot, green onions, and napa cabbage to the pot.
- Continue to simmer for an additional 30 minutes.
- Resting Time (10 minutes)
- Remove the pot from heat and let it rest.
- Serving (5 minutes)
- Ladle the soup into bowls and garnish with additional green onions if desired.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Place the chicken pieces into the large pot and cover with water.
Add ginger slices, garlic, star anise, and cinnamon stick to the pot.
Bring the pot to a boil over high heat, then reduce to a simmer.
Skim off any foam that rises to the top.
Add soy sauce, rice wine, and sesame oil to the pot.
Season with salt and white pepper.
Let the soup simmer for 1 hour, covered, to allow the flavors to meld.
Add the mushrooms, carrot, green onions, and napa cabbage to the pot.
Continue to simmer for an additional 30 minutes.
Remove the pot from heat and let it rest for 10 minutes.
Serve hot, ladling into bowls and garnish with additional green onions if desired.
Serving Tips
- Steamed Rice: Serve alongside to complement the flavors of the soup and create a complete meal.
- Crusty Bread: Ideal for dipping and soaking up the rich broth, adding a Western twist to the dish.
- Spring Rolls: Offer as a crunchy appetizer to balance the soft textures of the soup.
- Pickled Vegetables: Add a tangy contrast to the savory soup, enhancing the dining experience.
- Hot Tea: Pair with a warm cup of jasmine or green tea to cleanse the palate between bites.
Storage
Store leftover Chinese Chicken Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chinese Chicken Soup, let it cool completely.
Then, transfer to airtight containers. Leave space for expansion.
Label with date and freeze for up to 3 months.
Thaw before reheating.
Reheating
To reheat Chinese Chicken Soup, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl.
Cover it loosely, and heat in 1-minute intervals.
Final Thoughts
Chinese Chicken Soup is a comforting and flavorful dish that brings warmth to any meal.
The combination of aromatic spices and fresh ingredients creates a harmonious balance of flavors.
For best results, use a whole chicken with bones to enhance the soup’s richness.
Adjust the seasoning to your liking before serving, and consider adding a splash of soy sauce or sesame oil for an extra depth of flavor.
If you prefer a clearer soup, you can strain it before adding the vegetables.
Enjoy this delicious and hearty soup with your loved ones, and savor the taste of traditional Chinese cuisine.
Frequently Asked Questions
Can I Use Chicken Breast Instead of a Whole Chicken?
You can use chicken breast instead, but you’ll miss the rich flavor and depth bones add. To compensate, enhance your broth with additional seasonings or use a good quality stock for a more robust taste.
What Can I Substitute for Rice Wine in the Recipe?
You can substitute rice wine with dry sherry or white grape juice for a non-alcoholic option. Both add depth and sweetness. Adjust the amount to taste, ensuring your soup maintains its delightful balance of flavors.
How Can I Make the Soup Spicier?
To spice up your soup, add sliced chili peppers or a dash of chili oil. Try incorporating Sichuan peppercorns for a tingly heat. Adjust the amount to suit your taste for a perfect spicy kick.
Is Chinese Chicken Soup Good for Colds and Flu?
You’ll find that chicken soup, rich with nutrients and warmth, can be soothing when you’ve got a cold or flu. Its comforting heat and flavorful broth may help alleviate congestion and provide hydration. Enjoy and feel better!
Can I Add Noodles to Chinese Chicken Soup?
Absolutely, you can add noodles to your soup! Just cook them separately and add them in the last few minutes. They’ll soak up the delicious broth and add a satisfying texture to your comforting bowl. Enjoy!
Chinese Chicken Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 large spoon
Ingredients
- 1 kilogram whole chicken cleaned and cut into pieces
- 2 liters water
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 5 slices ginger
- 3 cloves garlic crushed
- 1 bunch green onions chopped
- 200 grams napa cabbage chopped
- 1 teaspoon salt
- 1 teaspoon white pepper
- 100 grams mushrooms sliced
- 1 carrot sliced into rounds
- 2 star anise
- 1 cinnamon stick
Instructions
- Place the chicken pieces into the large pot and cover with water.
- Add ginger slices, garlic, star anise, and cinnamon stick to the pot.
- Bring the pot to a boil over high heat, then reduce to a simmer.
- Skim off any foam that rises to the top.
- Add soy sauce, rice wine, and sesame oil to the pot.
- Season with salt and white pepper.
- Let the soup simmer for 1 hour, covered, to allow the flavors to meld.
- Add the mushrooms, carrot, green onions, and napa cabbage to the pot.
- Continue to simmer for an additional 30 minutes.
- Remove the pot from heat and let it rest for 10 minutes.
- Serve hot, ladling into bowls and garnish with additional green onions if desired.
Notes
