This Hunan-Style Ginger Chicken Soup is a light yet flavorful dish, featuring tender chicken, fresh ginger, garlic, and a rich broth with a touch of heat. It’s perfect for cold weather or when you need a comforting, nourishing meal.
Ingredients:
- 1 lb bone-in chicken thighs or drumsticks (skin removed)
- 6 cups chicken broth (or water with bouillon)
- 1 tablespoon vegetable oil
- 3-inch piece fresh ginger, thinly sliced
- 4 cloves garlic, minced
- 2 dried red chilies (optional, for heat)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon soy sauce
- ½ teaspoon white pepper (or black pepper)
- 1 teaspoon salt (adjust to taste)
- ½ cup shiitake mushrooms, sliced (optional)
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame oil (for finishing)
Instructions:
1. Prepare the Chicken:
- In a pot, bring 6 cups of water to a boil.
- Add chicken thighs and parboil for 5 minutes to remove impurities.
- Drain, rinse with cold water, and set aside.
2. Sauté Aromatics:
- In a large pot, heat vegetable oil over medium heat.
- Add ginger slices, garlic, and dried chilies; stir-fry for 30 seconds until fragrant.
3. Simmer the Soup:
- Add chicken, chicken broth, Shaoxing wine, soy sauce, white pepper, and salt.
- Bring to a boil, then reduce to a gentle simmer for 40 minutes until the chicken is tender.
- If using, add shiitake mushrooms in the last 10 minutes.
4. Serve:
- Remove chicken, shred or leave whole, and return to the soup.
- Stir in sesame oil for extra flavor.
- Garnish with chopped green onions and serve hot!
Tips:
- For extra depth, add goji berries or Chinese red dates.
- Make it spicier by adding a spoonful of chili oil.
- For a richer broth, simmer for up to 1.5 hours.
