Ingredients with Measurements:
- 1 pound pork shoulder, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 4 cups chicken broth
- 2 cups water
- 2 cups Allium Chinense, chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the pork shoulder pieces and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion, minced garlic, and minced ginger to the pot and cook until the onion is translucent.
4. Pour in the chicken broth and water, and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. Add the chopped Allium Chinense, soy sauce, fish sauce, and sugar to the pot.
7. Season with salt and pepper to taste.
8. Simmer for another 10 minutes until the Allium Chinense is tender.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Chicken broth can be substituted with vegetable broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use shrimp instead of pork for a seafood version.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- To make the soup more flavorful, brown the pork shoulder pieces before adding the onion, garlic, and ginger.
- Use fresh Allium Chinense for the best flavor.
- Adjust the seasoning to your liking by adding more or less soy sauce, fish sauce, sugar, salt, or pepper.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped Allium Chinense on top.
Garnishes:
Garnish with chopped cilantro, sliced green onions, or a drizzle of sesame oil.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Serve with a side salad or sautéed vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
- If the soup is too bland, add more soy sauce, fish sauce, or salt to taste.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before eating.
Food history:
Allium Chinense, also known as Chinese chives or garlic chives, is a popular ingredient in Chinese cuisine. It has a mild garlic flavor and is often used in soups, stir-fries, and dumplings.
Flavor profiles:
This soup is savory, slightly sweet, and has a mild garlic flavor.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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