Ginger Chicken Soup

Ginger chicken soup is a traditional Asian soup, especially since this dish came from China in ancient times and was used to nourish the body. The very sick couldn’t eat anything but drink a bowl of chicken broth. Ginger chicken soup became a better way to feed sick patients because ginger contains gingerol, which has powerful medicinal properties and can treat many forms of nausea, especially morning sickness; it will help the patient's body quickly recover when they have a cough or cold. However, this dish has been modified according to Asian countries and has also become more specialized, not only as a liquid dish to drink for sick people but also it has become a very typical dish during the cold season. Today, I am simply making this soup in an easy way with easy-to-find ingredients. Regarding other variations of this soup, depending on the family and taste, there will be more ingredients to add, such as mushrooms or other herbs to make the dish more nutritious. If you can buy free range chicken, it will add more deliciousness to this soup. This soup can be eaten as is or with vermicelli, rice, or bread.

Ingredients:

3 chicken legs

1 large piece of ginger, peeled and Julienned (about 1/3 cup)

4 shallots, sliced

1 white onion, chopped

Oil for cooking

6 cups water 

1/2 cup rice wine or volka

 Seasonings:

Fish sauce, salt, black pepper, and mushroom seasoning or chicken powder

Garnish: 

Chopped cilantro and green onions

Directions:

Remove skin from the chicken and cut into large chunks.

Place chicken pieces in a large bowl filled with water, salt, and vinegar for 15 minutes. Wash the chicken and drain.

Place chicken in a large bowl and marinate the chicken with half of the ginger and onion and seasonings for 1 hour.

In a sauté pan, add oil and sauté the chicken until brown.

In a medium pan, add 6 cups of water, wine, and the rest of the onions and ginger. Bring to boil and simmer for 10 minutes. After that, add the chicken from the sauté pan and discard whatever else is remaining in the sauté pan.

Bring to boil and turn heat to low. Skim off the residue that rises to the surface.

Adjust the seasonings to your family’s liking. Cook for another 20 minutes or until the chicken is soft.

Sprinkle with cilantro and green onions.

 Tip: if using fresh mushrooms, Sliced mushrooms and add just 10 minutes before the cooking time is done.

Another herb can be added, such as a Betel leaf. Slice the betel leaf and add this herb at the last minute of cooking time.