Korean Chicken Wing Soup
- Yield 4 servings
Ingredients
- 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
Instructions
- 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.
