Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup of suan cai (Chinese pickled cabbage)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, sliced
- 8 cups of water
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
2. Add the chicken pieces to the pot and sauté until browned on all sides, about 5 minutes.
3. Add the suan cai to the pot and stir to combine.
4. Pour in the water and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 1 hour, or until the chicken is cooked through and tender.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Suan cai can be substituted with other types of pickled vegetables, such as kimchi or sauerkraut.
Variations:
- Add noodles or rice to the soup to make it more filling.
- Add other vegetables, such as carrots or mushrooms, to the soup for more flavor and nutrition.
Tips and tricks:
- Use bone-in chicken for more flavor.
- Skim any foam or impurities that rise to the surface of the soup while simmering.
- Let the soup cool before storing it in the refrigerator or freezer.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Store the soup in an airtight container in the freezer for up to 3 months.
Reheating instructions:
- Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a garnish of chopped scallions.
Garnishes:
- Chopped scallions
Pairings:
- Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Suan cai is a traditional Chinese pickled vegetable that has been used in cooking for centuries.
Flavor profiles:
- The soup has a savory and slightly sour flavor from the suan cai, with a rich and comforting taste from the chicken.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Chinese