Lettuce Soup With Poached Chicken Wings
|Chicken thighs||12 (Whole)|
|Iceberg lettuce head||1⁄2|
|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)|
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.