Aromatic SouthAsian/MidEast Chicken Soup
4 lb. skinless, boneless chicken thighs
Salt and freshly ground pepper
1 Tbsp. Seven-spice powder*
*(I buy this at a local Mid East grocery store. It includes a finely ground blend of all spice, black pepper, cloves, cardamom, cinnamon, fennel, & ginger)
2 Tbsp. oil*
*(I used olive oil. A peanut oil would be great, too.)
1 yellow onion, finely chopped
4 cups chicken stock
1 Tbsp. Minced fresh Ginger*
*(I use the tube of fresh minced ginger, available in the produce dept of WalMart.)
2 small serrano peppers, thinly sliced
1⁄4 cup soy sauce
1⁄4 cup Asian fish/oyster sauce
2 cups baby carrots
1 Tbs. rice vinegar
2 Tbs. fresh cilantro leaves
2 Tbsp. green onion, thinly sliced
–Pat the chicken dry and season generously on all sides with salt and pepper and the 7-spice powder. Cut into small pieces, about 2″
–In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a slow cooker.
–Add the chopped yellow onion and Serrano peppers to the frying pan and sauté over medium-high heat until golden, 6 to 7 minutes.
–Pour in 1 cup of the chicken stock and stir to dislodge any browned bits on the pan bottom. Stir in the ginger, soy sauce, fish sauce and vinegar. Transfer the contents of the pan to the slow cooker. Add optional ingredients: I added baby carrots
–Add the remaining chicken stock to the crockpot until contents are covered. Cover and cook on the low setting for 5 hours. The chicken should be very tender and thoroughly cooked.
–Ladle the soup into warm shallow bowls, distributing the chicken evenly. Scatter the cilantro leaves and green onion over the top! Serve immediately.
**I ate it as described above, as a soup, however for my husband and daughter, I prepared white rice and ladled the soup over the rice for their heartier meal.
You’ll try it, too?
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Your Friend, Amber