Chicken Stir-Fry Soup
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
60
Spice
53
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Ladle the soup into large, wide bowls and garnish with the chopped cilantro
2
Watch how to make this recipe
3
Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder
4
In a large saute pan with high sides over medium-high heat, add the peanut oil
5
When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken
6
Remove and discard the garlic and chile, leaving the flavored oil
7
Add the chicken to the pan and saute until golden but not cooked through
8
Stir in the bok choy and carrots and saute for 1 minute
9
Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through