Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Hae Ko (Korean fermented shrimp paste)
- 4 cups chicken broth
- 1 cup water
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
2. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
3. Add the Hae Ko to the pot and stir until the chicken is coated.
4. Pour in the chicken broth and water, and bring to a boil.
5. Add the carrots, celery, and mushrooms to the pot, and reduce the heat to medium-low. Simmer for 20-25 minutes, or until the vegetables are tender.
6. Stir in the soy sauce, rice vinegar, and sesame oil, and season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 13g
- Protein: 24g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with olive oil or canola oil.
- Hae Ko can be substituted with miso paste.
Variations:
- Add noodles to the soup for a heartier meal.
- Use different vegetables, such as bok choy or bean sprouts.
- Add a spicy kick by adding chili flakes or hot sauce.
Tips and tricks:
- Be sure to cook the chicken until it is browned on all sides to ensure it is cooked through.
- Adjust the seasoning to your taste preferences.
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 bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Steamed rice
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hae Ko is a traditional Korean fermented shrimp paste that is commonly used in soups and stews.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve the soup as a main dish for a comforting and satisfying meal.
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Region: Korean