I think the timing for this recipe is perfect, considering the below freezing temperatures we’re putting up with in Chicago. I came home today with a frozen face and hands thinking, what can I eat that will defrost my soul? First I thought hot chocolate, but then reason kicked in and I rushed to the freezer to take out some frozen chicken and make soup for dinner. I didn’t even wait for the chicken to defrost. I just popped it into a pot of water and put the flame on high. That’s how gloriously easy this recipe is. It has heat from the sriracha and pepper, and tang from the vinegar and soy sauce. This truly is a winter wonder, but I find myself making this in the summer as well!
You can make this as quick or as time consuming as you want, but here’s how I usually do it, because for some odd reason I never plan ahead for soup, I just have a sudden craving and don’t have time to make it a tedious and time consuming recipe.
Here’s what you’ll need:
1 cup boneless chicken, finely chopped
1 litre water
1 chicken stock cube
1/2 cup shredded carrots
1 cup shredded cabbage
2 Tblspn green onions, thinly sliced
3 Tblspn vinegar
1/2 tsp black pepper
1/4 tsp white pepper
1/2 tsp salt
3 Tblspn cornflour/cornstarch + 3 Tblspn water
2 Tblspn soy sauce
1 tsp sriracha
1 egg, beaten
By all means, use homemade chicken stock. It will intensify the chicken flavor, but this version packs a whole lot of flavor, and I always find myself making this when I’m in a rush, so the chicken cube serves me well.
Start off by bringing the water to a boil. Then add the chicken cube, chopped chicken and vinegar. Let it simmer for about 5 minutes, then add the cabbage, carrots and seasoning. Mix the corn flour and water into a slurry and add it to the soup, mixing constantly so no lumps form. Add in the soy sauce and sriracha, then add in the beaten egg in three batches. Let the egg float to the top before mixing. Simmer for another 5 minutes, check for seasoning, and serve hot.