Chicken and Ginger Soup

Name: Chicken and Ginger Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 Tbsps yellow bean sauce; 4 larges organic or free-range chicken drumsticks, rinsed; 4 larges organic or free-range chicken thighs with skin and bones, rinsed; 12 long fresh cilantro stems; 1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish; 6 garlic cloves, peeled; 8 servings Chopped green onions; 8 servings Red jalapeño chile rings; 2 liters low-salt chicken broth; 6 Tbsps oyster sauce; 118 milliliters Chinese rice wine; 59 milliliters sugar; 3 Tbsps vegetable oil; 10 white peppercorns

Need a gluten free and dairy free main course? Chicken and Ginger Soup could be a tremendous recipe to try. This recipe makes 8 servings with 301 calories, 17g of protein, and 18g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of free-range chicken thighs, bean sauce, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is perfect for Autumn.

Instructions

Preheat oven to 350°F. Grind cilantrostems, garlic, chopped ginger, and peppercorns in mini processor to paste.

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Peppercorns

Garlic

Ginger

Equipment you will use

Oven

Heat oil in large ovenproof pot over medium-low heat.

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Cooking Oil

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Pot

Add paste; sauté until beginning to color, about 7 minutes.

Add rice wine, increase heat, and boil 2 minutes. Stir in oyster sauce, yellow bean sauce, and sugar, then add broth.

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Oyster Sauce

Rice Wine

Broth

Sauce

Sugar

Add chicken pieces to pot. Bring soup to simmer. Cover and place in oven until chicken is tender, about 50 minutes.

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Chicken Pieces

Whole Chicken

Soup

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Oven

Pot

Remove soup from oven and let stand, covered, 10 minutes.

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Soup

Equipment you will use

Oven

Transfer chicken pieces to plate.

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Chicken Pieces

Remove skin and bones.

Cut chicken into bite-size pieces. Return chicken pieces to soup. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off fat, if desired, and rewarm soup over low heat before continuing.

Ingredients you will need

Salt And Pepper