Peeled Chili Pepper Clam Chicken Soup | Easy Home Style
剝皮辣椒蛤蜊雞湯｜家常版 人人都能做
Warming, delicious, and comforting to drink on chilly days or whenever you crave soup ☺️
- servings
- 👥 2 servings
- time
- ⏱ 30 min
- Cuisine
- 🍽 Taiwanese
by @小台北 · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 2 slicesboneless chicken thigh
- ½ canpeeled chili pepper
- 5shiitake mushroom
- 6–8 clovesgarlic
- 10large clam
- 3 slicesginger
- to tastewhite pepper
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
- 415 kcal
- protein
- 38.5 g
- fat
- 22 g
- carbohydrate
- 14.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Dice the chicken thighs, making sure to keep the skin on~
- 2
Prepare the ingredients first: sliced ginger, garlic, shiitake mushrooms, and clams.
- 3
Remember to wash the clams clean and purge them of sand.
- 4
Heat a pan over medium heat and add the diced chicken thighs skin-side down to render the fat for extra flavor!
- 5
Sear the chicken until the fat is rendered and the skin turns golden and crispy.
- 6
Add the sliced shiitake mushrooms and stir-fry together.
- 7
After stir-frying, transfer to a soup pot. Add ginger slices, garlic, rice wine, and white pepper.
- 8
Add water, the liquid from the canned peeled chili peppers, and rice wine. Bring to a boil over high heat, then reduce to low heat and simmer for 20-30 minutes.
- 9
10 minutes before finishing, add large clams and peeled chili peppers, and cook until the clams open then it's ready to drink! The clams are super fresh and sweet right when they open~
- 10
It's super delicious and warming to the stomach, hurry and cook it to try!
