Chicken Soup

Big Bowl Asian Chicken Soup

As requested by Cabbage Boy, here is the recipe for this soup.


Recipe:

Chicken
Chinese Cabbage
Mushrooms ( whatever kind you want)
Garlic
Sesame Oil
Soy Sauce
Vinegar
Red Chili Flakes
Broth
Cilantro

1. Place cubed chicken and sliced mushrooms in a bowl with soy sauce (1-3 tbs. to start). Let it marinate a while in the soy sauce.
2. Heat sesame oil and sauté garlic in the hot oil. Place chicken/mushroom mixture in and cook until the chicken is no longer raw. Add chili flakes. I put about 1/2 tsp. and it made about a 5 out of 10 spiciness rating according to Alexis.
3. Add broth and bring to boil. (i put in about 3-4 cups of broth or it depends on how much liquid you want. Add vinegar about 1 tbs. ( I learned when you add vinegar to things do not stir it right away. Let it cook first. According to the Filipino that told me this it lets the sourness cook out a bit. Soy sauce and vinegar is the ket components to Adobo as well).
4. Let the soup simmer for a bit and then add cabbage.
5. Add cilantro and taste. You may need to add soy sauce, sesame oil, chili flakes, or vinegar to achieve a nice nutty tangy flavor. The broth should be a dark nutty brown color that becomes lighter when spooned up.