Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp vegetable oil
- 8 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup mushrooms, sliced
- 1 cup bamboo shoots, sliced
- 1 cup water chestnuts, sliced
- 1 cup baby corn
- 1 cup snow peas
- 1 cup bean sprouts
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large jar with a tight-fitting lid
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Remove the chicken from the pot and set aside. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
3. Add the chicken broth, carrots, celery, mushrooms, bamboo shoots, water chestnuts, baby corn, and snow peas to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the bean sprouts, soy sauce, rice vinegar, sesame oil, and red pepper flakes to the pot. Stir to combine.
5. Cut the chicken into bite-sized pieces and add it back to the pot. Simmer for an additional 10 minutes, or until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Transfer the soup to a large jar with a tight-fitting lid. Allow the soup to cool to room temperature before sealing the jar.
8. Store the jar in the refrigerator for up to 3 days.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 16g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Any vegetables can be added or substituted based on personal preference.
Variations:
- Add noodles or rice to make it a heartier meal.
- Use different types of broth, such as vegetable or beef broth, for a different flavor profile.
Tips and tricks:
- Make sure to cool the soup to room temperature before sealing the jar to prevent the jar from cracking.
- Add the bean sprouts at the end to prevent them from becoming too soft.
Storage instructions:
Store the jar in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
Cilantro, sliced green onions, or sesame seeds.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cool the soup to room temperature before sealing the jar to prevent the jar from cracking.
Food history:
Nangchang Jar Soup is a traditional Chinese soup that originated in the Jiangxi province.
Flavor profiles:
Savory, slightly spicy, and umami.
Serving suggestions:
Serve hot with steamed rice or crusty bread.
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Region: Korean