Korean Chicken Wing Soup

  • Yield 4 servings


8 -- broiler-fryer chicken wings
1 tablespoon sesame oil
1 tablespoon peanut oil
1 -- carrot, sliced thin
2 small zucchini, sliced
1/4 cup chopped green onion with tops
1 clove garlic, minced
1/2 teaspoon freshly grated ginger root
1/2 teaspoon chili powder
4 cups warm chicken broth
2 tablespoons soy sauce



  1. Brush chicken wings with sesame oil.  In large Dutch oven, heat peanut oil over medium high temperature.  Add chicken and cook, turning, about 5 minutes to brown on all sides.  Add carrots, stirring for about 3 minutes; then add zucchini, onion, garlic, ginger and chili powder.  Continue to stir gently, about 3 minutes; add chicken broth and soy sauce.  Bring to a boil, reduce heat to low and simmer about 10 minutes or until fork can be inserted in chicken with ease.  
Note:  Cooked rice may be added to soup in bowl when serving, if desired.



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