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Asian chicken soup
Asian chicken soup
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Boost health with flavorful Asian chicken soup.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 2 chicken marylands, skin removed, fat trimmed
  • 1 brown onion, chopped
  • 1 cinnamon stick
  • 2 whole star anise
  • 2L (8 cups) water
  • 1 leek, trimmed, thinly sliced
  • 300g mixed mushrooms (such as shiitake, oyster and button), wiped clean, sliced
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 tsp fresh ginger, finely grated
  • 150g (4 leaves) silverbeet, trimmed, chopped
  • 1 zucchini, trimmed, chopped
  • 2 tsp salt-reduced tamari
  • Green shallots, sliced, to serve
  • Toasted sesame seeds, to sprinkle
Instructions:
  • In a saucepan over high heat, fry chicken in 1 teaspoon oil until golden on each side. Add onion, cinnamon, star anise, and water, bring to a boil, then simmer on low heat, partially covered, for 1 hour. Strain and set aside liquid. Cool chicken, remove and chop the meat, discarding bones, onion, and spices.
  • 1. Clean the saucepan, then heat it over medium heat. Add the remaining oil. Saute the leek for 5 minutes until softened. Add the mushroom and cook for 2-3 minutes until golden. Stir in the chili and ginger, cooking for an additional minute.
  • Pour in the flavorful reserved liquid and bring everything to a lively boil over high heat. Reduce to medium-low and gently simmer for 5 minutes. Introduce the chicken, silverbeet, and zucchini into the mix and simmer until the veggies are tender. Stir in tamari, season to taste, and elegantly garnish with shallot and sesame seeds.

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