Ingredients with Measurements:
- 1 pound of chicken breast, sliced
- 6 cups of chicken broth
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced bamboo shoots
- 1 cup of sliced water chestnuts
- 1/2 cup of sliced scallions
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of chili paste
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add sliced chicken breast and cook until browned on all sides.
3. Add sliced shiitake mushrooms, bamboo shoots, and water chestnuts. Cook for 2-3 minutes until vegetables are slightly softened.
4. Pour in chicken broth, soy sauce, rice vinegar, and chili paste. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low and let it simmer for 15-20 minutes.
6. Add sliced scallions and season with salt and pepper to taste.
7. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving (based on 4 servings):
- Calories: 250
- Fat: 7g
- Carbohydrates: 14g
- Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bamboo shoots can be substituted with sliced carrots.
- Water chestnuts can be substituted with sliced celery.
Variations:
- Add cooked noodles or rice to make it a heartier meal.
- Use vegetable broth instead of chicken broth to make it vegetarian.
- Add more chili paste for a spicier soup.
Tips and tricks:
- To save time, use pre-sliced mushrooms and canned bamboo shoots and water chestnuts.
- Make sure to slice the chicken breast thinly to ensure it cooks evenly.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Garnish the soup with sliced scallions and serve in a colorful soup bowl.
Garnishes:
- Sliced scallions
- Chopped cilantro
- Sliced red chili peppers
Pairings:
- Steamed rice
- Crusty bread
- Asian-inspired salad
Suggested side dishes:
- Steamed vegetables
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth to dilute the heat.
- If the soup is too salty, add more water to balance the flavors.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Lung Fung Soup is a traditional Chinese soup that originated in the Guangdong province of China. It is known for its spicy and flavorful broth.
Flavor profiles:
This soup is spicy, savory, and slightly sweet.
Serving suggestions:
Serve this soup as a starter for a Chinese-inspired meal.
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Region: Chinese