Korean Chicken Wing Soup
|Broiler fryer chicken wings||8|
|Sesame oil||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Carrot||1 , peeled and thinly sliced|
|Zucchini||2 Small, sliced|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh grated ginger root||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Chicken broth||4 Cup (64 tbs) (Warm)|
|Soy sauce||2 Tablespoon|
Brush chicken wings with sesame oil.
Heat peanut oil in large Dutch oven over medium-high heat until hot.
Add chicken and cook, turning, about 5 minutes to brown on all sides.
Add carrot; cook and stir 3 minutes.
Add zucchini, onion, garlic, ginger and chili powder.
Continue to cook and stir about 3 minutes; add chicken broth and soy sauce.
Bring to a boil; reduce heat to low and simmer about 10 minutes or until fork can be inserted into chicken with ease.