Pickled Chili Chicken Soup
泡椒雞湯
Pickled Chili Chicken Soup is a bold and appetizing dish that blends the spicy-sour kick of pickled chilies with tender chicken in a savory broth. Ready in just 15 minutes, this soup brings out deep, complex flavors with minimal effort. Perfect for cold nights or when you crave a refreshing yet satisfying meal, every spoonful balances spicy, tangy, and savory flavors. Enjoy it on its own or pair it with a bowl of steamed rice for a more filling meal.
- servings
- 👥 1 serving
- time
- ⏱ 20 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 1 sliceboneless skin-on chicken thigh
- 50 gpickled chili (Pickled green chilies)
- 150 mlpickled chili brine
- 60 gbrown beech mushroom
- 2 gsalt
- 500 mlwater
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 365 kcal
- protein
- 31.5 g
- fat
- 21 g
- carbohydrate
- 12 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the chicken thighs into bite-sized pieces. Chop the pickled chilies into segments. Bring 500 ml of water to a boil in a separate pot.
- 2
Heat a little oil in another pan and sear the chicken until the skin renders fat and turns golden brown. Add beech mushrooms and stir-fry briefly.
- 3
Pour the boiling water into the pan with the chicken and mushrooms.
- 4
Add the chopped pickled chilies, pickled chili brine, and salt. Simmer for a few more minutes to let the flavors meld.
