Chicken Ginger Soup
Nice warming and hearty soup. Gingery chicken soup with potatoes and spinach and flavored with soy sauce, and fish sauce.
Equipment
- Stockpot
- knife
- cutting board
- Ladle
Ingredients
- 3 tablespoons oil
- 1 1/2 pound chicken thighs and drumsticks, or any dark chicken meat, attached to the bones, cut then into pieces
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 medium yellow potatoes, cut into wedges
- 4 cups chicken broth, store-bought or homemade
- 1/4 teaspoon red chili pepper flakes
- add salt to taste
- 2 cups baby spinach
Instructions
- Heat a stockpot with oil. Add the chicken pieces and brown on both sides, for about 3-4 minutes. Remove them from the pot, and set them aside.
- In the same pot, add more oil if needed, add the onion, and saute until soft and translucent. Add the ginger and garlic, and continue sauteing until fragrant.
- Add the soy sauce and fish sauce, and stir to combine. Add the potatoes, and brown for 5 minutes before adding the rest of the ingredients.
- Add the seared chicken back into the pot. Add the chicken broth, stir, lower the heat, cover, and simmer for 20 minutes. After 10 minutes, uncover and skim the top to remove excess fat. Cover again, and continue cooking until the chicken reaches the internal temperature of 165ºF and the potatoes are tender.
- Add red chili pepper flakes. Taste and adjust by adding more salt if needed. Add the spinach. Serve immediately.
Notes
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