• 55°

A healthy chicken soup with Chinese influences

When it’s cold outside, I love making soup for supper. Everything goes into a single pot, starting with an aromatic broth and a substantial array of vegetables, then a little bit of protein, and finally a crispy garnish. And when dinner’s over, there’s only that one pot to wash!
This recipe’s fragrant broth is essentially a Chinese version of a Jewish chicken soup. Folklore has it that the latter is a cure-all, if only because it’s so comforting. But once you add a significant amount of fresh ginger, as I have here, your case for the soup’s therapeutic value is even stronger. Ginger does great things for the body, which is why I keep a big batch of ginger tea simmering on the stove when I’m fighting a cold.
Swimming in this broth are four vegetables — carrots, shiitake mushrooms, bok choy and peas. I chose them not only because they’re the kind of vegetables you might find in a Chinese soup, but also because they are nutritious and provide a fresh array of colors. That said, you’re welcome to swap them out in favor of any number of other winter veggies, including butternut squash, sweet potatoes, turnips, broccoli and parsnips.
But whatever else you add to the soup, make sure that the chicken goes in last. Cut into bite-sized chunks, it takes little time to cook, but it will become tough and leathery if cooked too long.
At the end of it all, you’ll want to add some wonton crisps, which bake quickly and contribute some flavorful crunch. A healthful approximation of the wonderful fried noodles often found on Chinese-styled salads, these crisps spend no time submerged in oil. You simply take fresh wonton wrappers (an all-purpose item you always want to have at hand in your freezer), cut them into strips, toss them with a tiny bit of oil, then bake them until crispy (which happens in a flash). They’re the crowning touch for a soup that’ll warm you from the inside out.
Start to finish: 1 hour
Servings: 4

For the wonton crisps:
12 square wonton wrappers
1/2 teaspoon canola
or vegetable oil
Salt

For the soup:
6 medium scallions
4-by-1-inch piece fresh ginger,
unpeeled
3 garlic cloves, smashed
and peeled
1/2 cup rice wine, sake
or dry sherry
4 cups low-sodium
chicken broth
11/2 cups thinly sliced carrots
4 to 5 ounces sliced or cubed
shiitake mushrooms
3 tablespoons cornstarch
whisked with 1/4 cup water
1 pound boneless, skinless
chicken breasts cut into
1/2-inch cubes
3 cups sliced bok choy or napa
cabbage
1 cup frozen peas
(do not defrost)
3 tablespoons low-sodium
soy sauce
1 teaspoon toasted sesame oil

Heat the oven to 375 F.
Cut the wonton wrappers into 1/4-inch strips. In a bowl, toss the wonton strips with the oil and a pinch of salt. Arrange the strips in a single layer on a baking sheet. Bake on the oven’s middle shelf until golden and crisp, 3 to 5 minutes. Let cool completely before serving.
Meanwhile, place the scallions on a cutting board, then use the side of a large knife or a rolling pin to lightly smash. Cut the ginger into thin rounds, then slice each round into thin matchsticks.
In a large saucepan over medium-high heat, combine the smashed scallions, sliced ginger, garlic, rice wine and broth. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. After 15 minutes, use a slotted spoon to remove and discard the solids.
Add the carrots and mushrooms and simmer gently, covered, for 5 minutes. Bring the liquid to a boil, then add the cornstarch-water mixture in a stream while whisking. Return to a boil.
Add the chicken, bok choy, peas, soy sauce and sesame oil. Cook gently until the chicken is just cooked through, about 5 minutes. Ladle the soup into bowls and top each portion with some of the wonton crisps, if using.
Nutrition information per serving: 380 calories; 35 calories from fat (9 percent of total calories); 4 g fat (0.5 g saturated; 0 g trans fats); 70 mg cholesterol; 45 g carbohydrate; 6 g fiber; 6 g sugar; 35 g protein; 1,050 mg sodium.

Comments

Comments closed.

Local

City fights invasive beetles by injecting trees with insecticide

Local

City names downtown recipients for federal Parks Service grant

China Grove

China Grove Town Council weighs 2021-22 budget priorities, supports buying body cameras

Education

Educators reflect on Teacher Appreciation Week

Education

Livingstone College wins $30,000 Home Depot grant

Education

Shoutouts

News

Shield-A-Badge With Prayer program enters 26th year, accepting volunteers to pair with officers

Education

COVID-19 infection, quarantine numbers in Rowan-Salisbury Schools reach new highs

High School

High school football: Offensive line came together for Hornets, who play for state title tonight

Local

Pro baseball: White makes pro debut and says, ‘It felt amazing to be out there’

Education

West Rowan Middle eighth grader wins investment writing contest

Local

YSUP Rowan invites agencies to participate in youth-focused training

Nation/World

US backs waiving intellectual property rules on vaccines

News

As demand drops, Cooper visits vaccine clinic to urge usage

News

NC lawmakers advance bill barring mandatory COVID-19 shots

News

N.C. bill banning Down syndrome abortions nears floor vote

Coronavirus

Rowan County sees 301st death from COVID-19

Coronavirus

N.C. lawmakers advance bill barring mandatory COVID-19 shots

Local

Rowan Public Library joins initiative to help people with digital connectivity

Local

Mocksville to dissolve police department

Crime

Blotter: May 5

Local

Salisbury’s McElroy named top city, county communications professional in state

Local

Locals condemn use of force during 2019 traffic stop of Georgia woman

Kannapolis

Back and better than ever: Cannon Ballers kick off inaugural season in Atrium Health Ballpark