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

1 godz.Porcje: 6Nutri-Score B€€
od @wickdconfections6 importówugotowano 0 razy
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Składniki

6 osób
  • boneless chicken thighs (boneless)Mięso680 g
  • garlic powderPrzyprawy3 g
  • onion powderPrzyprawy2 g
  • smoked paprikaPrzyprawy1 g
  • iodized salt (for the chicken)Przyprawy1,5 g
  • black pepper (ground)Przyprawy1 g
  • oilSpiżarnia15 ml
  • onion (diced)Warzywa i owoce150 g
  • garlic (cloves, minced)Warzywa i owoce5 kawałki
  • fresh ginger (grated)Warzywa i owoce30 g
  • shiitake mushrooms (sliced)Warzywa i owoce225 g
  • low-sodium chicken stockSpiżarnia1,9 litry
  • reduced-sodium soy sauceSpiżarnia15 ml
  • white pepper (ground)Przyprawy1 g
  • jasmine rice (dry, rinsed)Produkty zbożowe140 g
  • baby bok choy (stems and leaves separated)Warzywa i owoce225 g
  • baby spinachWarzywa i owoce115 g
  • dried goji berries (optional)Spiżarnia20 g
  • eggs (large, beaten)Nabiał4 kawałki
  • water (for the eggs)Inne15 ml
  • white misoSpiżarnia30 g
  • toasted sesame oilSpiżarnia5 ml
  • rice vinegarSpiżarnia15 ml
  • scallions (sliced)Warzywa i owoce3 kawałki
  • toasted sesame seedsOrzechy i nasiona18 g
  • lime (cut into wedges, optional)Warzywa i owoce1 kawałek
  • chili oil (optional)Spiżarnia10 ml

na porcję

Wartości odżywcze

354kcal

Węglowodany
28 g
Białko
29 g
Tłuszcz
14 g
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Przybory

  • Garnek żeliwny
  • Miska
  • Trzepaczka
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8
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