Flavorful chicken floating in a savory and spicy aromatic broth.
1 EA ginger
3 CLOVES garlic
1 EA jalapeño
4 SPRIGS green onions
3 TBSP olive oil
48 OZ / 1400 ML chicken broth
24 OZ / 700 G boneless, skinless chicken thighs
1 EA lemon
0.5 TSP salt
0.5 TSP black pepper
1 SPRIG fresh cilantro
Peel garlic cloves and ginger with back of spoon. Slice jalapeño in half and remove stem and seeds.
Trim stems off from green onions and cut in half. Slice green parts into thin rounds and set aside for serving.
Add ginger, garlic, jalapeño, and white and light green parts of green onions to mixing bowl. Chop aromatics for 10 seconds / speed 5. Use spatula to scrape down the sides of the bowl.
Add oil to mixing bowl. Remove the measuring cup and sauté for 4 minutes / 212°F|100°C / speed 2.
Add broth to mixing bowl. Attach steamer to mixing bowl. Place chicken in single layer on shallow steaming tray.
Close the lid and cook soup for 30 minutes / 265°F|130°C / speed 2.
Transfer cooked chicken thighs to plate. Shred chicken into bite-sized chunks with two forks.
Cut lemon in half and squeeze juice into fine metal sieve set over small bowl. Add lemon juice, salt, pepper, and soy sauce to mixing bowl. Blend soup for 10 seconds / speed 7. Add more salt or soy sauce to taste.
Divide chicken among serving bowls and top with broth. Garnish with sliced green onions, cilantro leaves and additional black pepper.
Enjoy your meal!
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