Chicken, like pork and beef, is a delicious, nutritious, and affordable ingredient for many families. With this versatile protein, you can create a variety of mouth-watering dishes such as grilled chicken with chili and salt, chicken braised in fish sauce, turmeric-braised chicken, and herbal chicken hot pot. Impress your family and friends by adding this tangy and refreshing chicken and giang leaf soup to your repertoire.
1. Ingredients for Chicken and Giang Leaf Soup
– Chicken
– Giang leaves
– Scallions, shallots
– Chili peppers, ginger
– Seasonings: Sugar, fish sauce, seasoning powder, cooking oil, salt
Giang leaves have a sour taste and cooling properties, making them ideal for soups.
2. How to Make Chicken and Giang Leaf Soup
Step 1: Prepare the Ingredients
– Rinse the chicken thoroughly and pluck any remaining fine feathers. To eliminate the distinctive odor of the chicken, crush a knob of ginger and rub it on the meat for about 10 minutes, then rinse the chicken with clean water several times. Once the chicken is dry, cut it into bite-sized pieces.
– Peel and finely chop the shallots.
– Remove any wilted or damaged leaves from the scallions, trim the roots, and cut into sections.
– Pick over the giang leaves, discarding any that are bruised or wilted, then rinse and gently crush them to release their sour juice.
Step 2: Marinate the Chicken
– In a clean bowl, combine the chopped chicken with the shallots. Season with a pinch of seasoning powder, sugar, fish sauce, and salt to taste.
– Mix well with chopsticks and let the chicken marinate for 15 to 30 minutes to absorb the flavors.
Marinate the chicken for 15 to 30 minutes to allow the flavors to penetrate the meat.
Step 3: Sauté the Chicken
– Place a pot over medium heat, add a dash of cooking oil, and heat until shimmering. Add the chopped shallots and sauté until fragrant.
– Toss in the marinated chicken and give it a quick stir-fry for 5 to 10 minutes until the meat is slightly browned.
Step 4: Cook the Soup
– Pour in just enough water to cover the chicken, and simmer for about 15 minutes over medium heat until the chicken is tender and the broth is flavorful. Then, add the giang leaves.
– Continue simmering for another 5 minutes over medium heat. Once the soup boils, adjust the seasoning to suit your taste, and remove from heat.
– Garnish with scallions to enhance the appearance and flavor of the dish.
The chicken and giang leaf soup will tantalize your senses with its vibrant colors and aromatic flavors. The tangy giang leaves complement the tender and savory chicken perfectly. Enjoy this soup with steamed rice or rice vermicelli. For an extra kick, dip the chicken in a mixture of salt, pepper, lime juice, or spicy fish sauce.
Enhance the flavor of the chicken by dipping it in spicy fish sauce or salt, pepper, and lime juice.
3. Notes When Making Chicken and Giang Leaf Soup
– Opt for smaller, firmer chickens with narrow breasts and fresh, odorless meat, free from any bruises or discoloration. To test for freshness, gently press the meat with your finger; it should spring back quickly.
– Avoid using an aluminum pot for cooking this soup; instead, choose enamel-coated or stainless-steel cookware.
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