You are here

Lettuce Soup With Poached Chicken Wings

Magical.Palate's picture
Ingredients
  Chicken thighs 12 (Whole)
  Iceberg lettuce head 1⁄2
  Salt 1 Tablespoon
  Ground toasted sichuan peppercorns 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Chinese five spice 1⁄4 Teaspoon
  Canned chicken broth 49 1⁄2 Ounce (1 Large Can)
  Thin ginger slices 2 , crushed
  Green onion with tops 1 , lightly crushed
  Frozen peas 1 Cup (16 tbs), thawed
  Carrot 1 Small, very thinly sliced
  Sesame oil 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Oyster sauce 1⁄4 Cup (4 tbs)
  Pepper To Taste
  Salt To Taste
Directions

1. Cut each chicken wing into 3 sections; set all pieces aside. Reserve two outer lettuce leaves to garnish the serving platter. Cut the remaining lettuce into 1-inch squares; set aside.
2. Combine the pepper salt ingredients in a small frying pan. Cook over medium heat for 2 minutes or until fragrant; set aside.
3. Combine the broth, chicken wings, ginger, and green onion in a large pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes. Lift out and transfer the chicken wings to a serving bowl; discard the wing tips. Cover and keep warm.
4. Strain the broth and discard the ginger and green onion. Return the broth to the pot and bring it to a boil. Add the peas, carrot, lettuce squares, sesame oil, and white pepper; cook for 2 minutes.

Recipe Summary

Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

Rate It

Your rating: None
4.3
Average: 4.3 (12 votes)