Ingredients with Measurements:
- 1 whole chicken (about 3 lbs), cut into pieces
- 2 cups suan cai (Chinese pickled cabbage), rinsed and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, sliced
- 1 tablespoon vegetable oil
- 8 cups water
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
2. Add the chicken pieces and stir-fry until lightly browned, about 5 minutes.
3. Add the suan cai and stir-fry for another 2 minutes.
4. Pour in the water and soy sauce, and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the chicken is tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 7g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Suan cai can be substituted with sauerkraut or kimchi
Variations:
- Add sliced mushrooms or carrots for extra flavor and nutrition
- Use bone-in chicken for a richer broth
- Add a splash of rice wine or vinegar for a tangy taste
Tips and tricks:
- Rinse the suan cai thoroughly to remove excess salt and sourness
- Use a skimmer to remove any impurities that float to the surface while simmering
- For a thicker broth, add a tablespoon of cornstarch mixed with water and stir well before serving
Storage instructions:
Refrigerate in an airtight container for up to 3 days
Reheating instructions:
Reheat in a pot over medium heat until heated through
Presentation ideas:
Serve in a large soup tureen or individual soup bowls
Garnishes:
Chopped scallions and cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested side dishes:
Steamed bok choy, stir-fried green beans, or cucumber salad
Troubleshooting advice:
- If the broth is too salty, dilute with more water or add a potato to absorb the excess salt
- If the chicken is tough, simmer for a longer time until tender
Food safety advice:
- Wash hands and utensils thoroughly before handling food
- Cook chicken to an internal temperature of 165°F to kill any harmful bacteria
Food history:
Suan cai is a traditional Chinese pickled vegetable that has been used in cooking for centuries. It is made by fermenting cabbage with salt and spices, and is known for its sour and salty taste.
Flavor profiles:
Suan cai chicken soup is a savory and tangy dish with a rich broth, tender chicken, and crunchy pickled cabbage.
Serving suggestions:
Serve hot with steamed rice and your favorite side dishes.
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Region: Chinese