Asian Style Chicken Soup
Aromatic clear chicken soup with fresh vegetables and succulent chicken slices.
Ingredients
- 2 large, skinless chicken thighs
- ΒΌ tsp 5-spice powder
- 150 g fresh green cabbage cut thinly sliced
- 1 medium carrot cut into thin, round slices
- 2 spring onions, green part cut into inch-long pieces. Reserve the white parts for the broth.
- 1 star anise
- 1 1-inch piece of ginger, peeled and cut into 2 pieces
- 3-4 black peppercorns
- 600 ml chicken broth
- 1 tbsp Shaoxing wine (optional)
- 2 tsp groundnut oil
- Salt
- White pepper
Instructions
- Rub the chicken thighs with a little salt and 5-spice powder and set aside for 10 mins.
- Add the broth to a pot along with the star anise, ginger, peppercorns, Shaoxing wine (if using) and white parts of the spring onion. Bring to a boil, reduce the flame and simmer, covered for 20 mins.
- While the broth simmers, heat 2 tsp of groundnut oil in a frying pan and add the chicken thighs. Sear on medium flame for 2 minutes till lightly browned on both sides. The cover and cook for 7-10 minutes till done. Remove from the pan, cool a little and cut into thick slices.
- Once the broth has simmered for 20 mins, remove the spices and onions with a slotted spoon and add salt and white pepper.
- Now add the vegetables, turn off the flame and cover for 5-7 mins. Ladle into bowls, add the chicken slices and serve.