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Golden Hour Soup (Ginger-Sesame Chicken and Rice Soup)
Hoofdgerecht

Golden Hour Soup (Ginger-Sesame Chicken and Rice Soup)

1 uVoor 6Nutri-Score B€€
van @wickdconfections6 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

6 personen
  • boneless chicken thighs (boneless)Vlees680 g
  • garlic powderKruiden en specerijen3 g
  • onion powderKruiden en specerijen2 g
  • smoked paprikaKruiden en specerijen1 g
  • iodized salt (for the chicken)Kruiden en specerijen1,5 g
  • black pepper (ground)Kruiden en specerijen1 g
  • oilVoorraadkast15 ml
  • onion (diced)Groente en fruit150 g
  • garlic (cloves, minced)Groente en fruit5 stukken
  • fresh ginger (grated)Groente en fruit30 g
  • shiitake mushrooms (sliced)Groente en fruit225 g
  • low-sodium chicken stockVoorraadkast1,9 liter
  • reduced-sodium soy sauceVoorraadkast15 ml
  • white pepper (ground)Kruiden en specerijen1 g
  • jasmine rice (dry, rinsed)Granen140 g
  • baby bok choy (stems and leaves separated)Groente en fruit225 g
  • baby spinachGroente en fruit115 g
  • dried goji berries (optional)Voorraadkast20 g
  • eggs (large, beaten)Zuivel4 stukken
  • water (for the eggs)Overig15 ml
  • white misoVoorraadkast30 g
  • toasted sesame oilVoorraadkast5 ml
  • rice vinegarVoorraadkast15 ml
  • scallions (sliced)Groente en fruit3 stukken
  • toasted sesame seedsNoten en zaden18 g
  • lime (cut into wedges, optional)Groente en fruit1 stuk
  • chili oil (optional)Voorraadkast10 ml

per portie

Voedingswaarden

354kcal

Koolhydraten
28 g
Eiwitten
29 g
Vetten
14 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Mengkom
  • Garde
  • Keukentang

stap voor stap

Bereiding

  1. Season the chicken

    • Pat the chicken thighs dry and season all over with the garlic powder, onion powder, smoked paprika, iodized salt and black pepper.
    Stap 1

  2. Sauté the aromatics and mushrooms

    • Heat the oil in a Dutch oven over medium heat and sauté the diced onion until softened.
    • Add the minced garlic and grated ginger and cook until fragrant.
    • Add the sliced shiitake mushrooms and brown them until deeply golden and earthy.
    Stap 2

  3. Simmer the chicken in the broth

    • Pour in the chicken stock and add the soy sauce, white pepper and a little iodized salt.
    • Add the seasoned chicken thighs and simmer until the chicken is cooked through and reaches 74 °C.
    • Remove the chicken, shred it and set aside.
    Stap 3

  4. Cook the rice and goji berries

    • Add the rinsed jasmine rice to the simmering broth and cook until tender.
    • Stir in the dried goji berries for the last few minutes so they plump up.
    Stap 4

  5. Add the greens and chicken

    • Add the bok choy stems and cook until just tender.
    • Return the shredded chicken to the pot, then add the bok choy leaves and baby spinach and cook until wilted.
    Stap 5

  6. Make the egg ribbons

    • Whisk the eggs with the water and a pinch of salt.
    • Slowly drizzle the beaten eggs into the gently simmering soup while stirring lightly to form silky ribbons.
    • Cook until the eggs are just set.
    Stap 6

  7. Finish with miso, sesame oil and vinegar

    • Whisk the white miso with a little hot broth until smooth.
    • Stir the miso mixture into the soup over low heat along with the toasted sesame oil and rice vinegar.
    • Season to taste with iodized salt.
    Stap 7

  8. Garnish and serve

    • Ladle the soup into bowls and top with sliced scallions and toasted sesame seeds.
    • Finish with a squeeze of lime and a little chili oil if you like heat.
    Stap 8
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